THESIS

production. This could be due to the pullulanase enzyme hydrolyzed α-1,6-glucosidic
111
bonds,
releasing a linear polymers linked by α-1,4-glucosidic bonds. These fragments
are
rapidly producing retrograded indigestible starch. An application of freeze-thaw
process
(syneresis) on retrograded gel results in the continuous reassociation and
eventual
recrystallization of the gel, a process that excludes water from the gel phase
(Thomas
and Atwell, 1999; Towar et al. 2002). Present data show that gels of higher
degree
of syneresis, developed significantly higher resistant starch content (Figure 24;
). A positive correlation between the degree of syneresis vs dehydration rate (R 2
B
0.9634) of the RS III from pullulanase debranching of 121 o =
C were also observed.
Figure 23 Correlation between degree of debranching vs resistant starch content (A)
and degree of syneresis vs resistant starch content (B) relation in RS III
from 0- 48 hr debranching of
121°C preheated HARS
2) Percentage of crystallinity and resistant starch content correlation
The calculated crystallinities show strong correlation with resistant
starch
content (Figure 24).The degree of crystallinity being same proportional to the
resistant
starch content. RS III from highly resistant starch content (19.32 %) had the
highest
crystallinity (19.50 %), while RS III with lower resistant starch content (had
the
lowest value (2.58%). Figure 24 is a plot of crystallinity vs. resistant starch