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1.3.3 Degree of syneresis 115 The effects of enzyme concentration on the degree of syneresis of debranching and freeze-thaw cycle (-10/30°C) of 15 % rice starch paste preheated at 121°C for 30 min showed in Figure 27. The concentration of pullulanase enzyme was fixed at 0, 8, 10, 12, 14 and 16 unit/g starch were debranched in a water bath at 55°C for 16 hr. The degree of syneresis for the freeze-thawed cycle of debranched rice starch paste in the range of 8 to 16 unit/g starch of pullulanase concentration were higher (53–58 %) than the non debranched freeze-thawed cycle of rice starch paste (34 %). Moreover, the degree of syneresis was not significant difference between rice starches gels treated with 12 to 16 unit/g pullulanase concentrations. The debranched rice starch gel was dramatically lost expressible water in the 8 to 10 unit/g starch hydrolysis and remained relatively constant thereafter indicating a very high concentration of pullulanase treatments. In general, the rate of water syneresis of starch paste after freeze-thaw treatments correlated well with prolonged refrigeration tests and with quality evaluation of frozen starch-thickened foods. In addition, the technique was developed for cold-resistant starches, it has been used on a wide range of starches (Wu and Seib, 1990 and Kim et al. 2006). Degree of syn eresis ( %) 60 50 40 30 20 10 0 0 8 10 12 14 16 Enzyme concentration (unit/g starch) Figure 27 Effect of pullulanase enzyme concentration (0 to 16 unit/g starch for 16h) on degree of syneresis of 15 % HARS preheated at 121°C for 30 min
1.3.4 In vitro starch digestibility 116 Pullulanase enzyme concentration (0, 8, 10, 12, 14 and 16 unit/g starch) dependence of RS III formation was examined, and in vitro starch digestibility (% dwb) of RS III formation was presented in Figure 28. Resistant starch content increas ed sharply as the amount of the enzyme increased to at 12 units/g starch, reaching highest (19.81 %) resistant starch content. Furthermore, resistant starch content in RS III samples dramatically decreased to 17.31 % and 13.16 % upon higher content of the enzyme (14 and 16 units/g starch). Meanwhile, digested starch content decreased as the resistant starch content increase. The digested starch and total starch content in the RS III samples range between 74.29 to 90.09 % and 93.24 to 94.40 %, respectively. This result indicated that the amount of resistant starch could be related to the degree of pullulanase hydrolysis. The higher degree of pullulanase hydrolysis may be attributed to the formation of short linear polymers linked by α-1, 4-glucosidic bonds fractions that may inhibit rearrangement of granules thereby preventing retrogradation. As Gidley and Bulpin (1987) suggested, a chain length of at least 10 glucose units was required for crystallization and, by inference, for the formation of double helices. On the other hand, short chains with DP 6-9 glucose units are known to inhibit retrogradation (Levine and Slade 1986, Shi and Seib, 1992). Gidley et al, (1995) observed that an approximate relative maximum at DP 20 - 30 suitable to form RS III. Eerlingen et al. (1993) found that the chain length of the resistant regions (DP 19 - 26) was independent of the amylose average chain lengths originally used to form the RS III. Many researchers would expect retrogradation to have an effect on the covalent structure of the native starch granules. Faissant et al. (1993) and Cairns et al. (1995) revealed that resistant starch obtained from retrograded high amylose maize starch consisted of three chain populations. The average chain lengths of these populations depend on the starting materials and enzymatic treatment. However, in both case a high molecular weight fraction ( DP n > 100), a medium
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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
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6. Low glycemic butter cake product
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Sugar increases cake volume by decr
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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 and 124: 1.2.10 Crystallinity of RS III 108
Page 125 and 126: Figure 22 X-ray diffraction pattern
Page 127 and 128: content. The high correlation facto
Page 129: 1.3.2 β-amylolysis (%) 114 β-amyl
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
Page 175 and 176: LITERATURE CITED Abe, J.I., K. Naka
Page 177 and 178: Biliaderis, C.G. and J. Zawastowski
Page 179 and 180: Cheng, H.H. and M.H. Lai. 2000. Fer
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Elgun, A. Z. Ertugay, M. Certel, an
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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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THESIS

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