Hot-water solubilities and water sorptions of resistant starches at 25°C

• Published in: Cereal chemistry Vol. 80; no. 5; pp. 564 - 566
• Main Authors: Shin, M, Woo, K, Seib, P.A
• Format: Journal Article
• Language: English
• Published: St. Paul, MN The American Association of Cereal Chemists, Inc 01.09.2003; American Association of Cereal Chemists
• Subjects: Biological and medical sciences; desorption; Food industries; food processing quality; Fundamental and applied biological sciences. Psychology; relative humidity; resistant starch; sorption; sorption isotherms; Starch and starchy product industries; swelling (materials); temperature; vapor pressure; water; water solubility; wheat starch; Relative humidity; Water sorption; Swelling; Quality; Water solubility; Resistant starch; Desorption; Polysaccharide; Wheat starch; Hot water
• ISSN: 0009-0352; 1943-3638
• DOI: 10.1094/CCHEM.2003.80.5.564

ABSTRACT Resistant starches (RS) were prepared from wheat starch and lintnerized wheat starch by autoclaving and cooling and by cross‐linking. Heat‐moisture treatment also was used on one sample to increase RS. The experimental resistant starches made from wheat starch contained 10–73% RS measured as Prosky dietary fiber, whereas two commercial resistant starches, Novelose 240 and 330, produced from high‐amylose maize starch, contained 58 and 40%, respectively. At 25°C in excess water, the experimental RS starches, except for the cross‐linked wheat starch, gained 3–6 times more water than the commercial RS starches, and at 95°C gained 2–4 times more. Cross‐linked RS4 wheat starch and Novelose 240 showed 95°C swelling powers and solubilities of 2 g/g and 1%, and 3 g/g and 2%, respectively. All starches showed similar water vapor sorption and desorption isotherms at 25°C and water activities (aw) < 0.8. At aw 0.84–0.97, the resistant starches made from wheat starch, except the cross‐linked wheat starch, showed ≈10% higher water sorption than the commercial resistant starches.