May
2004
Volume
81
Number
3
Pages
404
—
408
Authors
Sang Ick
Shin
,
1
Hea Jin
Choi
,
1
Koo Min
Chung
,
2
Bruce R.
Hamaker
,
3
Kwan Hwa
Park
,
1
and
Tae Wha
Moon
1
,
4
Affiliations
National Laboratory for Functional Food Carbohydrate, School of Agricultural Biotechnology, and Center for Agricultural Biomaterials, Seoul National University, Seoul 151-742, Korea.
School of Bioresource, College of Natural Science, Andong National University, Andong 760-749, Korea.
Department of Food Science and Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN 47907.
Corresponding author. Phone: 82-2-880-4854. Fax: 82-2-873-5095. E-mail: twmoon@snu.ac.kr
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RelatedArticle
Accepted January 3, 2004.
Abstract
ABSTRACT
Effects of debranching time, storage time, and storage temperature on production and structural properties of slowly digestible starch (SDS) were investigated. Waxy sorghum starch was hydrolyzed by isoamylase for various times (0–24 hr), and the variously debranched products were stored at -30, 1, and 30°C for 1–6 days. Optimal conditions for SDS production were isoamylase treatment for 8 hr and storage at 1°C for three days, resulting in SDS content of 27.0% in the optimum product. Microscopic observation revealed that rapidly digestible starch (RDS) and SDS were removed from the edges and surfaces of the optimum product by α-amylase digestion. Digestion conditions that removed RDS and SDS resulted in a residue with a higher transition temperature and enthalpy than raw starch on a differential scanning calorimetric thermogram. Removal of RDS alone did not cause distinct decrements of peak temperature (Tp) and enthalpy (ΔH) compared with stored starch. The optimum SDS product showed an amorphous type of X-ray diffractogram. Digestive removal of RDS from the optimum product gave a residue with X-ray peaks similar to B type, which supports that it is partly crystalline. Removal of RDS and SDS gave broader peaks in the X-ray pattern.
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© 2004 American Association of Cereal Chemists, Inc.