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Influence of Botanical Source and Processing on Formation of Resistant Starch Type III

¹Departamento de Metabolismo y Nutrición, Instituto del Frio, CSIC, Avda Ramiro de Maeztu s/n, Ciudad Universitaria, 28040 Madrid, Spain. ²Corresponding author. Phone: +34-91-544 56 07; Fax: +34-91-549 36 27; E-mail: ifrg102@if.csic.es. ³Laboratory of Food Chemistry, Faculty of Agriculture and Applied Biological Sciences, Katholieke Universiteik Leuven, Kardinaal Mercierlaan 92, B-3001 Heverlee, Belgium.

Influence of botanical source and gelatinization procedure (autoclaving or boiling) on resistant starch (RS) formation was investigated in starches from wheat, corn, rice, and potato. RS yields did not vary within the same sample but differed among samples with different starch botanical sources. Differences also existed in RS contents in native and retrograded starches. Slight or minor variations in RS values were found after both gelatinization procedures, although no clear pattern was found in the behavior of samples based on gelatinization procedure. The degree of polymerization (DP) of retrograded samples was assigned using high-performance anion exchange chromatography with pulsed amperometric detector (average DP 50–60), with no differences between autoclaved and boiled samples.