THESIS

content. The high correlation factor (r = 0.7218) suggests that resistant starch content
plays
a role in increasing crystallinity.
Figure 24 The Crystallinity and resistant starch content relation in RS III formation
from 0- 48 hr debranching of 121°C preheated HARS
1.3 Effect of pullulanase enzyme concentration on RS III formation
112
Overall comparison in the experiment 1.2 indicated that longer incubation
of complete gelatinization (121°C
preheated) of 15% rice starch solution with
pullulanase enzyme produced higher resistant starch content. The extended duration
of enzyme treatment increased resistant starch content and yellowish color in 24 and
48-hr over 4 to 16 hr debranched of 121°C preheated the rice starch. Thus, in order to
reduce incubation time which was increased resistant starch content, the effect of
pullulanase concentration treatments of 121°C preheated the rice starch was
investigated. A pullulanase concentration of 0, 8, 10, 12, 14 and 16 units / g starch
(dry basic) and a hydrolysis period of 16 hr at 55 o C were employed for investigation
of enzyme concentration effect on degree of pullulanase hydrolysis, β-amylolysis,
degree of syneresis and resistant starch content that was presented in Figure 25, 26,
27, 28 and Appendix Table E 4.