Physical Properties of Resistant Mungbean Starch Prepared by Enzyme and Acid Treatment

Abstract:

The physical properties of enzyme and acid treated mungbean RS were studied. The crystal form was transformed into B type from C type with enzymatic and acid treatment.The solubility and transmittance decreased and mungbean RS content and the water-binding values increased with increase in enzyme and acid hydrolysis. The thermal properties observed by DSC showed a decrease in enthalpy of gelatinization (ΔH) and increases in onset (To), peak temperature (Tp) and conclusion temperature (Tc) upon enzyme and acid hydrolysis. The ratio of volume of resistant starch samples wasn’t much different. However, a significant reduction in starch pasting viscosity was observed with enzyme and acid treating

• Periodical: Advanced Materials Research (Volumes 554-556)
• Pages: 1033-1037
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.554-556.1033
• Online since: July 2012
• Authors: Qing Jie Sun, Liu Xiong, Ben Xin Xing, Cui Xia Sun
• Keywords: Acid Hydrolyzation, Debranching, Mungbean, Physical Properties, Resistant Starch

References

[1] Englyst H. N. Macfarlane G.T. (1986). Breakdown of Resistant and Readily Digestible Starch by Human Gut Bacteria. Sci. Food Agric, 37(6), 699~706.

DOI: 10.1002/jsfa.2740370717

[2] Haralampu. (2000). Resistant starch: a review of the Physical properties and biological impact of RS3, Carbohydrate Polymers, 41, 285~293.

DOI: 10.1016/s0144-8617(99)00147-2

[3] Kutos, T., Golob, T., Kac, M., Plestenjak, A. (2003). Dietary fiber content of dry and processed beans. Food Chem, 80, 231–235.

DOI: 10.1016/s0308-8146(02)00258-3

[4] Serpil Ozturk, Hamit Koksel, Kevser Kahraman. (2009). Effect of debranching and heat treatments on formation and functional properties of resistant starch from high-amylose corn starches. Euro Food Res. Technol, 229, 115~125.

DOI: 10.1007/s00217-009-1032-1

[5] Unlu Emine, Faller F James. (1998). Formation of resistant starch by a Twin-Screw Extruder. Cereal Chemistry, 75(3), 346~350.

DOI: 10.1094/cchem.1998.75.3.346

[6] Gonil, Garcia-Diz L, Manas E, Saura-Calix to F. (1996). Analysis of resistant starch: a method for foods and food product.

[7] Association of Official Analytical Chemists (AOAC). (2003). AOAC official method 991.43 total, soluble, and insoluble dietary fiber in foods. Official methods of Analysis of the AOAC international. In W. Horwithz (Ed.), Rev. 2 (17th Ed.) Gaithersburg, Maryland: AOAC International.

DOI: 10.1093/9780197610138.003.0007

[8] Siljestrom M., Eliasson A.C. (1989). Characterization of resistant starch from autoclaved wheat starch. Starch, 41, 147~151.

DOI: 10.1002/star.19890410406

[9] Brumovsky, J. O., Thompson, D. B. (2001). Production of boiling-stable granular resistant starch by partial acid hydrolysis and hydrothermal treatments of high-amylose maize starch. Cereal Chemistry, 78(6), 680-689.

DOI: 10.1094/cchem.2001.78.6.680

[10] Berry, C. S., I'Anson, K. J., Miles, M. J., Morris, V.J., and Russell, P. L. (1988). Physical-chemical characterization of resistant starch from wheat. J. Cereal Science, 8, 203.

DOI: 10.1016/s0733-5210(88)80030-4

[11] Szczodrak J, Pomeranz Y. (1991). Starch and enzyme-resistant starch from high-amylose barley. Cereal Chemistry, 68(6), 589~596.

[12] Sievert D, Pomeranz Y. (1990). Enzyme-Resistant Starch Ⅱ: Different Scanning Calorimetry Studies on heat-treated Starches and Enzyme-Resistant Starch Residues. Cereal Chemistry, 67(3), 217~221.

[13] Sievert D., Wuersch P. (1993). Thermal behavior of potato amylase and Enzyme-resistant starch from maize. Cereal Chemistry, 70, 333~338.

[14] Hamit Koksel, Tugrul Masatcioglu, Kevser Kahraman, Serpil Ozturk. (2008). Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment. Journal of Cereal Science, 7, 275~282.

DOI: 10.1016/j.jcs.2007.04.007

[15] R. C. Eerlingen, J.A. Delcour. (1995). Formation, analysis, structure and properties of type Ⅲ enzyme resistant starch. Journal of Cereal Science, 22, 129~138.

DOI: 10.1016/0733-5210(95)90042-x