23
(140–145 °C) and storing time (24, 48 and 72 h) on resistant starch (RS) formation
from high amylose corn starch were investigated. High autoclaving temperature
(145 °C) and long storage time (72 h) increased the yield of RS (Dundar and
Gocmen 2013). Partial acid hydrolysis (PAH) of the high-amylose corn starch can
be used to produce granular RS, which is stable to further heat treatment at atmospheric pressure (Brumovsky and Thompson 2001; Ozturk et al. 2011). PAH followed by heat moisture treatment increased the yield of boiling-stable granular RS
to the maximum of 63.2%. Pyrodextrinization has been identified as a way of producing RS which is water-soluble and has non-starch linkages (Laurentin and
Edwards 2004). Modification of dry starch through heat treatments, with or without
addition of acids is referred to as Pyroconversion. The acids include hydrochloric
acid at 0.15% (based on starch dry weight) and orthophosphoric or sulfuric acids at
0.17% (Wurzburg 1995). Pyrodextrins are commercially produced by heating dry,
acidified starch in a reactor with agitation. During pyroconversion hydrolysis and
transglycosidation of starch occurs which can be facilitated by spraying acid on the
starch. A wide range of products that vary in available starch, digestibility, coldwater solubility, swelling power, viscosity, color, and stability were produced during pyroconversion (Ohkuma and Wakabayashi 2001).
Shin et al. (2005) reported that when granular sweet potato starch (50% moisture) is heated to 55 °C, the amount of SDS increases by 200%. It has been reported
that hydrothermal treatment of granular sweet potato starch alters its structure from
C b type to A-type as a result of the melting of starch crystallites and subsequent
recrystallization. This structure change converts a fraction of amorphous amylose
molecules into the crystalline form, thereby decreasing enzyme susceptibility. Miao
et al. (2009) showed that controlled retrogradation of partially debranched waxy
maize starch can be used to make SDS and RS, which occurs due to the formation
of imperfect, low-density B-type crystallites (Miao et al. 2009). Controlled debranching of waxy starch results in the formation of great number of short chains of
amylose that are available for chain re-alignment, cross-linking and double helix
formation, which leads to the formation of more SDS and RS contents. Other studies have shown that retrogradation correlates with the SDS and RS content of mutant
maize; this maize has a higher proportion of long amylopectin chains and linear
branch chains of amylopectin with DP 9–30. This type of amylopectin probably
acts as an anchor point to slow the digestion of branched-chain fractions with
DP > 30, which as physical entities are the primary constituents of SDS and RS
(Zhang et al. 2008). Entrapment or encapsulation of the starch in the structured
protein network can be used as a novel method for development of RS and
SDS. Starch-encapsulated spheres with 44% SDS were prepared by dropping a
homogeneous mixture of 1% sodium alginate (w/w) and 5 g of starch into a 2%
CaCl 2 solution (w/v) (Hamaker et al. (2007). An SDS product has been generated by
using partially gelatinized or plasticized materials to form a low-swelling network
of mixed crystallites that consisted of short-chain amylose (DP < 300) and basic
starch. This network has been formed through cooking or mixing processes, especially extrusion (Innereber and Mueller 2005). In addition SDS has been generated
in feed by adding a reducing carbohydrate to comminuted cereal grain, heating the
Resistant Starch and Slowly Digestible Starch
(140–145 °C) and storing time (24, 48 and 72 h) on resistant starch (RS) formation
from high amylose corn starch were investigated. High autoclaving temperature
(145 °C) and long storage time (72 h) increased the yield of RS (Dundar and
Gocmen 2013). Partial acid hydrolysis (PAH) of the high-amylose corn starch can
be used to produce granular RS, which is stable to further heat treatment at atmospheric pressure (Brumovsky and Thompson 2001; Ozturk et al. 2011). PAH followed by heat moisture treatment increased the yield of boiling-stable granular RS
to the maximum of 63.2%. Pyrodextrinization has been identified as a way of producing RS which is water-soluble and has non-starch linkages (Laurentin and
Edwards 2004). Modification of dry starch through heat treatments, with or without
addition of acids is referred to as Pyroconversion. The acids include hydrochloric
acid at 0.15% (based on starch dry weight) and orthophosphoric or sulfuric acids at
0.17% (Wurzburg 1995). Pyrodextrins are commercially produced by heating dry,
acidified starch in a reactor with agitation. During pyroconversion hydrolysis and
transglycosidation of starch occurs which can be facilitated by spraying acid on the
starch. A wide range of products that vary in available starch, digestibility, coldwater solubility, swelling power, viscosity, color, and stability were produced during pyroconversion (Ohkuma and Wakabayashi 2001).
Shin et al. (2005) reported that when granular sweet potato starch (50% moisture) is heated to 55 °C, the amount of SDS increases by 200%. It has been reported
that hydrothermal treatment of granular sweet potato starch alters its structure from
C b type to A-type as a result of the melting of starch crystallites and subsequent
recrystallization. This structure change converts a fraction of amorphous amylose
molecules into the crystalline form, thereby decreasing enzyme susceptibility. Miao
et al. (2009) showed that controlled retrogradation of partially debranched waxy
maize starch can be used to make SDS and RS, which occurs due to the formation
of imperfect, low-density B-type crystallites (Miao et al. 2009). Controlled debranching of waxy starch results in the formation of great number of short chains of
amylose that are available for chain re-alignment, cross-linking and double helix
formation, which leads to the formation of more SDS and RS contents. Other studies have shown that retrogradation correlates with the SDS and RS content of mutant
maize; this maize has a higher proportion of long amylopectin chains and linear
branch chains of amylopectin with DP 9–30. This type of amylopectin probably
acts as an anchor point to slow the digestion of branched-chain fractions with
DP > 30, which as physical entities are the primary constituents of SDS and RS
(Zhang et al. 2008). Entrapment or encapsulation of the starch in the structured
protein network can be used as a novel method for development of RS and
SDS. Starch-encapsulated spheres with 44% SDS were prepared by dropping a
homogeneous mixture of 1% sodium alginate (w/w) and 5 g of starch into a 2%
CaCl 2 solution (w/v) (Hamaker et al. (2007). An SDS product has been generated by
using partially gelatinized or plasticized materials to form a low-swelling network
of mixed crystallites that consisted of short-chain amylose (DP < 300) and basic
starch. This network has been formed through cooking or mixing processes, especially extrusion (Innereber and Mueller 2005). In addition SDS has been generated
in feed by adding a reducing carbohydrate to comminuted cereal grain, heating the
Resistant Starch and Slowly Digestible Starch