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Food Chem. 2015 Aug 15;181:85-93. doi: 10.1016/j.foodchem.2015.02.005. Epub 2015 Feb 21.

High pressure intensification of cassava resistant starch (RS3) yields.

Author information

1
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading RG6 6AP, United Kingdom. Electronic address: p.lertwanawatana@student.reading.ac.uk.
2
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading RG6 6AP, United Kingdom. Electronic address: r.a.frazier@reading.ac.uk.
3
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading RG6 6AP, United Kingdom. Electronic address: afsniran@reading.ac.uk.

Abstract

Cassava starch, typically, has resistant starch type 3 (RS3) content of 2.4%. This paper shows that the RS3 yields can be substantially enhanced by debranching cassava starch using pullulanase followed by high pressure or cyclic high-pressure annealing. RS3 yield of 41.3% was obtained when annealing was carried out at 400MPa/60°C for 15 min, whereas it took nearly 8h to obtain the same yield under conventional atmospheric annealing at 60°C. The yield of RS3 could be further significantly increased by annealing under 400 MPa/60°C pressure for 15 min followed by resting at atmospheric pressure for 3h 45 min, and repeating this cycle for up to six times. Microstructural surface analysis of the product under a scanning electron microscope showed an increasingly rigid density of the crystalline structure formed, confirming higher RS3 content.

KEYWORDS:

Debranched cassava starch; High pressure annealing treatment; Type 3 resistant starch

PMID:
25794725
DOI:
10.1016/j.foodchem.2015.02.005
[Indexed for MEDLINE]

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