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109 When such a starch sample is X-rayed, a crystalline V structure is detected. The alternative for V to appear in this case would include migration through the granule of a large amylose molecule and/ or long chain fatty acids. A second limiting factor would be to locate sufficient material in one place for crystallite formation. In general, retrograded amylose gives the V-type starch X-ray diffraction pattern. Early X-ray diffraction analysis of stretched amylose film in the B-type structure was interpreted in terms of a six-fold single helix structure with a repeat distance of 10.4 o A (Blackwell et al. 1969). On this basis, it could be postulated that the mechanism of cross-linking amylose gels was via junction zones of aggregated single helices. Figure 21 X-ray diffraction pattern of native HARS and RS III from 0, 16 and 48-hr Pullulanase debranching of 75°C preheated HARS for 30 min
Figure 22 X-ray diffraction pattern of native HARS and RS III from 4, 16, 24 and 48-hr pullulanase-debranching of 121°C preheated HARS for 30 min 1.2.11 Correlation study 1) Degree of syneresis and resistant starch correlation 110 The correlation between degree of debranching vs resistant starch content and degree of syneresis vs resistant starch content of RS III formation are show in Figure 23. A positive correlation between the degree of debranched and degree of synersis (R 2 0.895) of the RS III from pullulanase debranched of 121 o C preheated of 15% HARS slurry are shown in Figure 23 (A). The results obtained in this study suggested that the high degree of pullulanase debranching, is closely related with high degree of syneresis and affected resistant starch content of the RS III
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THESIS ENZYME-RESISTANT STARCH TYPE
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ACKNOWLEDGEMENTS I wish to express
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LIST OF TABLES Table Page 1 Classif
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LIST OF TABLES (Continued) Table Pa
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LIST OF FIGURES (Continued) Figure
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LIST OF FIGURES (Continued) Appendi
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LIST OF ABBREVIATIONS (Continued) R
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een used to produce a sample with l
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Overall objectives: OBJECTIVES 1. T
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However, it was discovered that a r
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Cassidy et al. (1994), in an intern
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fed both the 45 and 63g/100g rice s
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only about 3 g. The physiological b
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(Brown et al. 1995). This product,
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Figure 1 A detailed structure of th
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2.3 Chemical composition of rice st
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helix with only the ring oxygen poi
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Figure 5 Idealized diagram of the c
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2.5 Rice starch gelatinization Gela
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in excess water. The loss of birefr
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morphological changes occurring at
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amylose is the linear fraction of s
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units are known to inhibit retrogra
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(-1 to 43 o C) on concentrated star
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Figure 10 Schematic diagram showing
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ice due to the various cooking and
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Recently, there has been a flurry o
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3.1 Processing condition on improve
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of RS overall, 60%, among the three
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chains but liberates longer chains
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4.1 Amylolytic enzymes Three groups
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Structure and properties of β- amy
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Structure and properties: The pullu
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Action pattern: The amyloglucosidas
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methods, for instance in scanning e
Page 73 and 74: 6. Low glycemic butter cake product
Page 75 and 76: Sugar increases cake volume by decr
Page 77 and 78: cereals, and baked potatoes. Low gl
Page 79 and 80: way to achieve a healthy food produ
Page 81 and 82: complexes. In the meantime, and inv
Page 83 and 84: would be only 2. In comparison, the
Page 85 and 86: ecause of an absolute decrease in t
Page 87 and 88: enhanced fat oxidation at the expen
Page 89 and 90: 1. Raw Materials MATERIALS AND METH
Page 91 and 92: Methods 1. Production of resistant
Page 93 and 94: 1.2.3 Degree of syneresis Degree of
Page 95 and 96: 1.2.9 Starch hydrolysis rate and es
Page 97 and 98: 1.3.3 Resistant starch content, sta
Page 99 and 100: 2.1.1 Cake sample preparation Cake
Page 101 and 102: Nevertheless, the former refers to
Page 103 and 104: 3. Experimental Design and Statisti
Page 105 and 106: essentially linear polymer of α-(1
Page 107 and 108: hydrolysis of the rice starch prehe
Page 109 and 110: a) b) Figure 15 Scanning electron m
Page 111 and 112: amylose content of starch had a har
Page 113 and 114: Degree of syneresis (%) 70.0 60.0 5
Page 115 and 116: 1.2.7 Physicochemical properties of
Page 117 and 118: 1.2.8 In vitro starch digestibility
Page 119 and 120: 1.2.9 Hydrolysis index and glycemic
Page 121 and 122: Table 16 Effect of preheated treatm
Page 123: 1.2.10 Crystallinity of RS III 108
Page 127 and 128: content. The high correlation facto
Page 129 and 130: 1.3.2 β-amylolysis (%) 114 β-amyl
Page 131 and 132: 1.3.4 In vitro starch digestibility
Page 133 and 134: 118 Non significant differences (P
Page 135 and 136: 1.4.2 Degree of hydrolysis 120 The
Page 137 and 138: 2 An application of resistant starc
Page 139 and 140: sucrose or maltose are reducing suc
Page 141 and 142: 126 The different effect of HFCS on
Page 143 and 144: 2.1.2 Sensory evaluation of HFCS re
Page 145 and 146: and objective percent moisture gene
Page 147 and 148: 132 In the dietetic cake mix of Cor
Page 149 and 150: 3) In vitro starch digestibility 13
Page 151 and 152: Table 23 Percentage (dwb) of starch
Page 153 and 154: al. (2006) reported that when gluco
Page 155 and 156: 140 volume, crust and crumb color o
Page 157 and 158: (P
Page 159 and 160: 2.2.2 Sensory evaluation of RS III
Page 161 and 162: 3) Flavor score 146 Flavor is the m
Page 163 and 164: 2.2.3 Chemical composition of RS II
Page 165 and 166: Table 27 Mean values for chemical c
Page 167 and 168: Table 28 Percentage (dwb) of starch
Page 169 and 170: cake is lower in these samples than
Page 171 and 172: CONCLUSIONS AND RECOMMENDATIONS 156
Page 173 and 174: 158 syneresis of retrograded starch
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LITERATURE CITED Abe, J.I., K. Naka
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Biliaderis, C.G. and J. Zawastowski
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Cheng, H.H. and M.H. Lai. 2000. Fer
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Elgun, A. Z. Ertugay, M. Certel, an
Page 183 and 184:
Fitt L.E. and E.M. Snyder. 1984. Ph
Page 185 and 186:
Grandfeldt, A., C. Eliasson and I.
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Hoseney, R.C. 1990. Principles of C
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Juliano, B.O. and M.S. Goddard. 198
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Lavin, M., E. Eshbaugh, J.-M. Hu, S
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Ludwig, D.S. and R.H. Eckel. 2002.
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Meilgaard, M., Civille, O.V., and C
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Nakazawa, F., S. Noguchi, J.Takahas
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Piyarat, N. 2003. The assessment of
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Schoch, T. J. 1969. Non-carbohydrat
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Srinivasa Rao, P. 1970. Studies on
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Towar, J., C. Melito, E. Herrera, A
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Yuan, R.C. and D.B. Thompson. 1998.
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Appendix A Chemical analysis proced
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2.2 Method determination 196 Total
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source and detach the extractor and
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5.3 Procedure for Preparation for S
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1) Standard curve procedure 202 Usi
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7. Reducing sugar determination by
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8. Resistant starch determination b
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8.2.3 Measurement of resistant star
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lank. starch. 210 3. Measure the ab
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Appendix B Physical analysis proced
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2. X Ray Diffraction Measurement 2.
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Appendix C Picture of some experime
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Heated debranched samples Cooled de
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Appendix Figure C4 Visuals appearan
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1. Introduction 222 There are sever
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Appendix E Experimental data 224
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Appendix Table E3 X-ray diffraction
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Appendix F List of publications 228
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NAME : Miss Jirapa Pongjanta BIRTH
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