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2) Measurement of resistant starch 209 1. Add a magnetic stirrer bar and 2 ml of 2 M KOH to each tube and re-suspended the pellets (and dissolve the RS) by stirring for approx. 20 min in an ice/water bath over a magnetic stirrer. 2. Add 8 ml of 1.2 M sodium acetate buffer (pH 3.8) to each tube with stirring on the magnetic stirrer. Immediately add 0.1 ml of AMG (3300 unit/ml), mix well and place the tubes in a water bath at 50°C. a vortex mixer. 3. Incubate the tubes for 30 min with intermittent mixing on 4. For samples containing > 10% RS content; quantitatively transfer the contents of the tube to a 100 mL volumetric flask (using a water wash bottle). Use an external magnet to retain the stirred bar in the tube while washing the solution from the solution from the tube with the water wash bottle. Adjust to 100 mL with water and mix well. Centrifuge an aliquot of the solution at 1,500 g for 10 min. 5. For samples containing < 10% RS content; directly centrifuge the tubes at 1,500 g for 10 min (no dilution). For such samples, the final volume in the tube is approximately 10.3 ml. 6. Transfer 0.1 mL aliquots (in duplicate) of either the diluted or undiluted supernatants into glass test tubes, treat with 3.0 mL of GOPOD reagent and incubate at 50°C for 20 min. against the reagent blank. 7. Measure the absorbance of each solution at 510 nm 3) Measurement of non resistant (solubilised) starch 1. Combine the supernatant solutions obtained on centrifugation of the initial incubation with the supernatants obtained from the subsequent two 50% ethanol washings and adjust the volume to 100 mL with water in a volumetric flask. with 3.0 mL of GOPOD reagent for 20 min at 50°C. 2. Incubate 0.1 mL aliquots of this solution (in duplicate)
lank. starch. 210 3. Measure the absorbance at 510 nm against a reagent 4. Calculate the content of non-resistant (solubilised) 4) Calculate resistant starch, non-resistant starch Calculate resistant starch, non-resistant (solubilised) starch total starch content (%, on a dry weight basis) in test samples as follows: a) Resistant starch (g/ 100g sample) (Samples containing > 10% RS): = ∆E × F × 100/0.1 × 1/1000 × 100/W × 162/180 = ∆E × F/W × 90. = ∆E × F × 100/0.1 × 1/1000 × 100/W × 162/180 = ∆E × F/W × 90. = Resistant starch + Non-resistant starch. b) Non-Resistant starch (g/ 100g sample) (Samples containing > 10% RS): c) Total starch content Where: ∆E = absorbance (reaction) read against the sample analyzed reagent blank. F = conversion from absorbance to micrograms (the absorbance obtained for
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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
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way to achieve a healthy food produ
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complexes. In the meantime, and inv
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would be only 2. In comparison, the
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ecause of an absolute decrease in t
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enhanced fat oxidation at the expen
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1. Raw Materials MATERIALS AND METH
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Methods 1. Production of resistant
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1.2.3 Degree of syneresis Degree of
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1.2.9 Starch hydrolysis rate and es
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1.3.3 Resistant starch content, sta
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2.1.1 Cake sample preparation Cake
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Nevertheless, the former refers to
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3. Experimental Design and Statisti
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essentially linear polymer of α-(1
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hydrolysis of the rice starch prehe
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a) b) Figure 15 Scanning electron m
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amylose content of starch had a har
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Degree of syneresis (%) 70.0 60.0 5
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1.2.7 Physicochemical properties of
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1.2.8 In vitro starch digestibility
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1.2.9 Hydrolysis index and glycemic
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Table 16 Effect of preheated treatm
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1.2.10 Crystallinity of RS III 108
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Figure 22 X-ray diffraction pattern
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content. The high correlation facto
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1.3.2 β-amylolysis (%) 114 β-amyl
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1.3.4 In vitro starch digestibility
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118 Non significant differences (P
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1.4.2 Degree of hydrolysis 120 The
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2 An application of resistant starc
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sucrose or maltose are reducing suc
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126 The different effect of HFCS on
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2.1.2 Sensory evaluation of HFCS re
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and objective percent moisture gene
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132 In the dietetic cake mix of Cor
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3) In vitro starch digestibility 13
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Table 23 Percentage (dwb) of starch
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al. (2006) reported that when gluco
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140 volume, crust and crumb color o
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(P
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2.2.2 Sensory evaluation of RS III
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3) Flavor score 146 Flavor is the m
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2.2.3 Chemical composition of RS II
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Table 27 Mean values for chemical c
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Table 28 Percentage (dwb) of starch
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cake is lower in these samples than
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CONCLUSIONS AND RECOMMENDATIONS 156
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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
Page 181 and 182: 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.
Page 187 and 188: Hoseney, R.C. 1990. Principles of C
Page 189 and 190: Juliano, B.O. and M.S. Goddard. 198
Page 191 and 192: Lavin, M., E. Eshbaugh, J.-M. Hu, S
Page 193 and 194: Ludwig, D.S. and R.H. Eckel. 2002.
Page 195 and 196: Meilgaard, M., Civille, O.V., and C
Page 197 and 198: Nakazawa, F., S. Noguchi, J.Takahas
Page 199 and 200: Piyarat, N. 2003. The assessment of
Page 201 and 202: Schoch, T. J. 1969. Non-carbohydrat
Page 203 and 204: Srinivasa Rao, P. 1970. Studies on
Page 205 and 206: Towar, J., C. Melito, E. Herrera, A
Page 207 and 208: Yuan, R.C. and D.B. Thompson. 1998.
Page 209 and 210: Appendix A Chemical analysis proced
Page 211 and 212: 2.2 Method determination 196 Total
Page 213 and 214: source and detach the extractor and
Page 215 and 216: 5.3 Procedure for Preparation for S
Page 217 and 218: 1) Standard curve procedure 202 Usi
Page 219 and 220: 7. Reducing sugar determination by
Page 221 and 222: 8. Resistant starch determination b
Page 223: 8.2.3 Measurement of resistant star
Page 227 and 228: Appendix B Physical analysis proced
Page 229 and 230: 2. X Ray Diffraction Measurement 2.
Page 231 and 232: Appendix C Picture of some experime
Page 233 and 234: Heated debranched samples Cooled de
Page 235 and 236: Appendix Figure C4 Visuals appearan
Page 237 and 238: 1. Introduction 222 There are sever
Page 239 and 240: Appendix E Experimental data 224
Page 241 and 242: Appendix Table E3 X-ray diffraction
Page 243 and 244: Appendix F List of publications 228
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Page 253 and 254: 238
Page 255 and 256: 240
Page 257 and 258: 242
Page 259 and 260: 244
Page 261 and 262: 246
Page 263: NAME : Miss Jirapa Pongjanta BIRTH
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