(1) Starch varies in properties. To take rice and potato starch as an example, we use gel chromatography technology to research their molecular structure. Polymerization of the side chain at 50 is suitable to produce resistant starch after debranching; (2) As amylose is more easily to retrograde than amioca, it contains more starch. Debranching treatment obviously increases starch to 51.26%, excessively more than native 23.15%.
RS is not only in relationship with amylose content, but the size of molecule. Average degree of polymerization 40-610 is got after hydrolyzing potato starch with amylase. It retrogrades under 4 degree. Level 3 is got with Gel permeation chromatograph, degree between 19-26.
(3) Amylose will not form double helix after combination with oil. Defatting will significantly increase content of resistant starch, however, not as deproteinization. Starch after defatting contains 8.6% RS, more than the native 7.0%.
VR of Wintone
Online Chat
Send Mail
Leave a message
