Earticle

초록

영어

The aim of this study was to produce resistant starch preparations from acid-modified com starches prepared at various hydrolysis levels (0.5-4.0 hr). Effect of autoclaving cycles on resistant starch (RS) formation was investigated. Molecular weight distribution, pasting and functional properties of acid-modified com starches were determined. For RS formation native and acid-modified starch samples were gelatinized and autoclaved (1 or 2 cycles). While native and acid-modified starches did not contain any RS, the levels increased to 9.0-13.5% as a result of storage at 95℃ after first autoclaving cycle. Second autoclaving cycle together with storage at 95℃ brought final RS contents of the samples incubated at 4 and 95℃ after the first cycle to comparable level. As acid modification level increased, the amount of high molecular weight fractions decreased, resulting in significant decreases in viscosities (p<0.05). The samples produced in this study had low emulsion stability and capacity values.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgment
 References

키워드

저자

• Hamit Koksel [ Department of Food Engineering, Faculty of Engineering, Hacettepe University ] Corresponding author
• Serpil Ozturk [ Department of Food Engineering, Faculty of Engineering, Hacettepe University ]
• Kevser Kahraman [ Department of Food Engineering, Faculty of Engineering, Hacettepe University ]
• Arzu Basman [ Department of Food Engineering, Faculty of Engineering, Hacettepe University ]
• Ozen Ozboy Ozbas [ Department of Food Engineering, Faculty of Engineering, Inonu University ]
• Gi-Hyung Ryu [ Department of Food Science and Technology, College of Industrial Science, Kongju National University ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664