Effects of different heat-moisture processing and storage time on resistant starch content and physicochemical properties of maize starch

in International Symposium (poster paper), 國際研討會(全文海報發表)
標題Effects of different heat-moisture processing and storage time on resistant starch content and physicochemical properties of 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May 7 2008 12:0
會議地點屏東
其他編號0000
中文摘要

The resistant starch (RS) is the starchy material that would not be digested after hydrolyzed in human’s small intestine, but would be fermented in colon. Therefore, the physiological functions of the resistant starch are analogous to the dietary fibers of polysaccharides, and are claimed to have many benefits of health. The formation of RS will depend on a number of factors, whereas the content of amylose, degree of gelatinization and storage time are the most important factors for formation of RS. In this study, high amylose maize starch (amylose>50%) had been used as materials to investigate the effects of different heat-moisture processing treatments (boiling, water bath, autoclave high pressure treatment) and storage time (stored at 4℃ for 7, 14 days) on RS contents of maize starch. To establish the index of RS formation under different processing conditions. The physical characteristic including thermal properties, solubility and swelling power will be further investigated in this study.

校址:912 屏東縣內埔鄉學府路1號 總機:886-8-7703202 傳真:886-8-7740165 系統開發統維護單位:國立屏東科技大學 電算中心 版權所有