저항전분의 RS 함량 증가를 위한 변성 방법의 선발

Screening of modification methods for increasing RS level of resistant starches

Physical and chemical modifications for increasing resistant starch (RS) levels were used to various starches purified from rice, wheat, corn, potato, waxy rice, and amaranth. Retrograded RS3 and cross-linked RS4 were prepared by using physical and chemical modifications from various starches. Steeping time of starch purification, number of autoclaving-cooling cycle, amylose content of starch, autoclaving and croos-linking conditions were affected the properties of RS. Annealing, addition of acid and surfactant, and acid treatment were proceeded with autoclaving and cooling process for RS3 and cross-linking process for RS4. Some organic acids and ascorbic acid additions were increased RS level of RS3 and changed for swelling power and lightness of RS powder. The amount of STMP and alkali solution, reaction time of cross-linking were affected RS level of RS4 starch prepared from starch with different source. Annealing, heating and acid treatment before cross-linking were also improved RS level and properties of RS4.