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Structural Characteristics of Slowly Digestible Starch and Resistant Starch Isolated From Heat-Moisture Treated Waxy Potato Starch

Structural Characteristics of Slowly Digestible Starch and Resistant Starch Isolated From Heat-Moisture Treated Waxy Potato Starch

Chang Joo Lee, Tae Wha Moon

Carbohydr Polym. 2015 Jul 10;125:200-5.

PMID: 25857975

Abstract:

The objective of this study was to investigate the structural characteristics of slowly digestible starch (SDS) and resistant starch (RS) fractions isolated from heat-moisture treated waxy potato starch. The waxy potato starch with 25.7% moisture content was heated at 120°C for 5.3h. Scanning electron micrographs of the cross sections of RS and SDS+RS fractions revealed a growth ring structure. The branch chain-length distribution of debranched amylopectin from the RS fraction had a higher proportion of long chains (DP ≥ 37) than the SDS+RS fraction. The X-ray diffraction intensities of RS and SDS+RS fractions were increased compared to the control. The SDS+RS fraction showed a lower gelatinization enthalpy than the control while the RS fraction had a higher value than the SDS+RS fraction. In this study we showed the RS fraction is composed mainly of crystalline structure and the SDS fraction consists of weak crystallites and amorphous regions.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP9037223	Amylopectin from potato starch		9037-22-3	Price

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