Preparation and properties of resistant starch from corn starch with enzymes

Abstract

Corn starch was subjected to enzymatic biotechnology with thermostable á-amylase and pullulanase and followed by retrogradation, to prepare resistant starch. The properties of selected resistant starch (RS) samples were also investigated. The result showed that, appropriate amount (0.5 U/g) of thermostable á-amylase was good for  resistant starch formation. The optimal condition for pullulanase hydrolysis was carried out with 0.8 PUN/g (dry starch) pullulanase in pH 5.5 starch gel at 60°C for 12 h. The highest yield of resistant starch could be obtained (19.02%) under optimal condition. The effect of pullulanase on resistant starch formation was the most significant. Compared with native starch, amylose content was increased by 17.0 to 28.1% and it did not increased with   enhancement of resistant starch content. The native starch showed A-type X-ray diffraction pattern, whereas RS products exhibited B-type pattern with strong intensity at the peak of 17.2°C 2è and two board peak at 20.1 and  23.9°C 2è. The transformation enthalpy of the second peak increased gradually with increasing RS content and the transformation peak temperature and Tc-T0 was also similar to this trend.

Key words: Resistant starch, thermostable á-amylase, pullulanase, properties.