An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking |
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| Affiliation: | 1. Food Engineering Department, Mustafa Kemal University, 31000 Antakya, Hatay, Turkey;2. Food Engineering Department, Hacettepe University, 06800 Ankara, Turkey;1. School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;2. The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;3. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China;4. Key Lab of Carbohydrate Chemistry & Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China;1. Australian Research Council Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, Queensland 4072, Australia;2. School of Chemical Engineering, and Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, St. Lucia, Brisbane, Queensland 4072, Australia;1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China;2. School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China;3. Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China;1. Department of Food Engineering, Faculty of Natural Science and Engineering, Abdullah Gul University, 38039, Melikgazi, Kayseri, Turkey;2. Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey;3. Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA |
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| Abstract: | In this study effects of extrusion cooking on enzyme resistant starch (RS) formation in high amylose corn starches (Hylon V and VII) and the functional properties of RS preparations were investigated. Native starches were extruded at 50, 60, 70% feed moisture contents, at constant screw speed (100 rpm) and barrel temperature (140 °C). Among these samples, the highest RS contents were observed at 60% feed moisture. Therefore, feed moisture in the second and third extrusion cycles was set at 60%. There were significant increases in RS contents of both Hylon V and Hylon VII after the second extrusion cycle (p < 0.05). After the third extrusion, the RS levels reached to 40.0 and 45.1% for Hylon V and Hylon VII, respectively. Substantial loss of birefringence in these samples indicated that the increases in RS were mainly due to RS3 formation. The RS samples produced by extrusion did not have high emulsion capacity, but the ones produced from Hylon VII had high emulsion stability. Although, decreases in L* and increases in b* values of extruded samples were significant as compared to respective native starches, the changes were not substantial. Therefore, their incorporation is not expected to cause major changes in the colour of end-products. |
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| Keywords: | Resistant starch Extrusion cooking Amylotype corn starch Birefringence Functional properties |
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