Publication no. C-2002-1007-01R |  VIEW ARTICLE

Cross-Linked Resistant Starch: Preparation and Properties (1).

K. S. Woo (2) and P. A. Seib (3,4). (1) Contribution No. 02-198-J, Department of Grain Science and Industry, Kansas State University, Manhattan, KS. (2) Research associate, Graduate School of Biotechnology, Laboratory of Food and Biomaterial Chemistry, Korea University, Seoul, S. Korea. (3) Professor, Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506. (4) Corresponding author. Fax: 785-532-7010. E-mail: <pas@wheat.ksu.edu> Cereal Chem. 79(6):819-825. Accepted July 17, 2002. Copyright 2002 American Association of Cereal Chemists, Inc.

Resistant starches (RS) were prepared by phosphorylation of wheat, waxy wheat, corn, waxy corn, high-amylose corn, oat, rice, tapioca, mung bean, banana, and potato starches in aqueous slurry (approximately 33% starch solids, w/w) with 1-19% (starch basis) of a 99:1 (w/w) mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) at pH 10.5-12.3 and 25-70°C for 0.5-24 hr with sodium sulfate or sodium chloride at 0-20% (starch basis). The RS(4) products contain <100% dietary fiber when assayed with the total dietary fiber method of the Association of Official Analytical Chemists (AOAC). In vitro digestion of four RS(4) wheat starches showed they contained 13-22% slowly digestible starch (SDS) and 36-66% RS. However after gelatinization, RS levels fell by 7-25% of ungelatinized levels, while SDS levels remained nearly the same. The cross-linked RS(4) starches were distinguished from native starches by elevated phosphorus levels, low swelling powers (approximately 3 g/g) at 95°C, insolubilities (<1%) in 1M potassium hydroxide or 95% dimethyl sulfoxide, and increased temperatures and decreased enthalpies of gelatinization measured by differential scanning calorimetry.