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calorimetry (DSC) (Russell, 1983; Mua and Jackson, 1995), Fourier transform infrared spectroscopy (FT-IR) (Van et al. 1994) or Raman spectroscopy (Bulkin et al. 1987) and rheological techniques (Doublier and Choplin, 1989; Mita, 1992). 1) Retrogradation measured by X-ray diffraction Early X-ray diffraction studied on aged starch gels showed that the B-type diffraction pattern developed slowly (Zobel, 1973). Crystal growth, as detected by X-ray diffraction, is slower than formation of the gel network and has been proposed as occurring in the polymer-rich regions of the gel (Miles et al., 1985a). For both amylose and starch gel, the initial development of crystallinity occurred at similar rate. However, the crystallization of amylose effectively reached a limit rates. However, the crystallization of amylose effectively reached a limit after 2 days whereas the crystallinity of the starch gel continued to increase (Miles et al. 1985b). The amylopectin gels show only a slow increase in crystallinity with time and approach a limiting value after 30-40 days (Ring et al. 1987). Isolated gelatinized starch granules that have been washed free from all exudates amylose gave no X-ray diffraction pattern immediately after cooling. After two weeks of storage, the B-type pattern is obtained. Amylose gels are firm, white and opaque. They can withstand autoclave at 130 o C. Retrograded amylose gives the B-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 °A. On this basis it could be postulated that the mechanism of cross linking amylose gels was via junction zones of aggregated single helices. From studies on Naegeli amylodextrins, however, Kainuma and French (1972) proposed a model for B-type starch comprising intertwined double helices. This proposal has recently been confirmed by X-ray diffraction studies (Wu and Sarko, 1978) as showed in Figure 11. This most recent crystal structure of the B-polymorph of amylose is based on double stranded helices. The individual strands are in a six fold helical conformation repeating in 20.8 Å, and are wound parallel around each other. In the case, however, the X-ray data cannot reliably distinguish between right and lefthanded models (Cheetham and Tao (1998). 35
Figure 10 Schematic diagram showing the process occurring the X-ray diffraction pattern of starch Source: Wu and Sarko (1978) 2) Retrogradation measured by DSC Thermal methods as DSC are well fitted to follow the rate and extent of retrogradation as the starch molecules progressively re-associate on aging. Nakasawa et al. (1984) studied the effect of storage temperature on recrystallization and glass transition temperature (Tg) of non waxy and waxy rice starch gel systems containing 60% moisture content by using DSC. The nucleation and propagation for the recrystallization process were determined by recrystallization degree obtained from crystallite melting enthalpy changes during storage. The recrystallization rate for both rice starch gels within 3 days of storage and its temperature dependence were analyzed by Avrami and Arrhenius equations. They found that the maximum nucleation and propagation for recrystallization of both rice starch gel systems occurred at 4 o C and 30 o C, respectively. The Tg slightly increased with increasing recrystallization degree, and the highest Tg was observed in the maximum recrystallization temperature ranges. The Tg and recrystallization rate of non waxy rice starch gel were changed more than those of the waxy one, while the higher activation energy and Q10 value were shown in waxy rice starch gel (Krueger et al. 1987a). 36
Page 1: THESIS ENZYME-RESISTANT STARCH TYPE
Page 5 and 6: ACKNOWLEDGEMENTS I wish to express
Page 7 and 8: LIST OF TABLES Table Page 1 Classif
Page 9 and 10: LIST OF TABLES (Continued) Table Pa
Page 11 and 12: LIST OF FIGURES (Continued) Figure
Page 13 and 14: LIST OF FIGURES (Continued) Appendi
Page 15 and 16: LIST OF ABBREVIATIONS (Continued) R
Page 17 and 18: een used to produce a sample with l
Page 19 and 20: Overall objectives: OBJECTIVES 1. T
Page 21 and 22: However, it was discovered that a r
Page 23 and 24: Cassidy et al. (1994), in an intern
Page 25 and 26: fed both the 45 and 63g/100g rice s
Page 27 and 28: only about 3 g. The physiological b
Page 29 and 30: (Brown et al. 1995). This product,
Page 31 and 32: Figure 1 A detailed structure of th
Page 33 and 34: 2.3 Chemical composition of rice st
Page 35 and 36: helix with only the ring oxygen poi
Page 37 and 38: Figure 5 Idealized diagram of the c
Page 39 and 40: 2.5 Rice starch gelatinization Gela
Page 41 and 42: in excess water. The loss of birefr
Page 43 and 44: morphological changes occurring at
Page 45 and 46: amylose is the linear fraction of s
Page 47 and 48: units are known to inhibit retrogra
Page 49: (-1 to 43 o C) on concentrated star
Page 53 and 54: ice due to the various cooking and
Page 55 and 56: Recently, there has been a flurry o
Page 57 and 58: 3.1 Processing condition on improve
Page 59 and 60: of RS overall, 60%, among the three
Page 61 and 62: chains but liberates longer chains
Page 63 and 64: 4.1 Amylolytic enzymes Three groups
Page 65 and 66: Structure and properties of β- amy
Page 67 and 68: Structure and properties: The pullu
Page 69 and 70: Action pattern: The amyloglucosidas
Page 71 and 72: 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
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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
Page 117 and 118:
1.2.8 In vitro starch digestibility
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1.2.9 Hydrolysis index and glycemic
Page 121 and 122:
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
Page 141 and 142:
126 The different effect of HFCS on
Page 143 and 144:
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
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
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cake is lower in these samples than
Page 171 and 172:
CONCLUSIONS AND RECOMMENDATIONS 156
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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
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
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Lavin, M., E. Eshbaugh, J.-M. Hu, S
Page 193 and 194:
Ludwig, D.S. and R.H. Eckel. 2002.
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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
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Srinivasa Rao, P. 1970. Studies on
Page 205 and 206:
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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230
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NAME : Miss Jirapa Pongjanta BIRTH
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THESIS

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