Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 19, Issue 5, Pages 1333-1340Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-010-0190-z
Keywords
rice starch; pullulanase; enzyme modification; in vitro digestibility
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Funding
- Korea Sanhak Foundation
- Nong Shim Co., Ltd.
- National Research Foundation of Korea [핵09A2907] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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Rice starch was subjected to enzymatic treatment with pullulanase and the physicochemical properties of the modified rice starch were investigated as a function of the degree of hydrolysis which ranged from 0.9 to 10.2%. The enzymatic hydrolysis of rice starch caused a decrease in the fraction of rapidly digestible starch (RDS) (78.31 -> 44.65%), whereas the levels of slowly digestible starch (SDS) (0.8 -> 22.18%) and resistant starch (RS) (20.79 -> 34.43%) increased, consequently reducing in vitro starch digestibility. In addition, the swelling factor of rice starch decreased with increasing enzyme concentration while an increase in its syneresis was observed. In rapid visco analyser (RVA) measurement, dramatic decreases in the peak viscosity (452.5 -> 12.0 cp), breakdown (307.0 -> 4.5 cp), and setback (207.0 -> 3.0 cp) were observed in the enzyme-treated rice starch of which X-ray diffraction showed that there was the coexistence of A-and V-type crystallinity.
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