Effects of different processing methods and storage time on resistant starch content of high amylose maize starch

in International Symposium (poster paper), 國際研討會(全文海報發表)
標題Effects of different processing methods and storage time on resistant starch content of high amylose maize starch
出版類型國際研討會(全文海報發表)
出版年度2008
AuthorsJenshinn Lin, 林貞信
出版日期Nov 14 2008 12:0
會議地點台中
其他編號0000
中文摘要

Resistant starch (RS) is the starch that would not be digested after hydrolyzed in human’s small intestine, but would be fermented in colon. Therefore, the physiological functions of the RS are analogous to the dietary fibers, which can be produced by processing. The formation of RS would be affected by a number of factors, including amylose content, processing ways, and storage. In this study, high amylose maize starch (HAMS, amylose>50%) was used as materials to investigate the effects of different processing methods (hot plate heating, water bath, pressurized cooking), storage time (stored at 4℃ for 7, 14 days) on RS content of HAMS. According to results, HAMS processed by pressurized cooking for 1 hr, had the highest RS content (28.552%). In addition, increasing storage time would significantly increase the RS content. In this research, the HAMS processed by water bath at 90℃ for 60 min had the highest RS content (32.716%).

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