High pressure intensification of cassava resistant starch (RS3) yields

Food Chemistry
Proyphon LertwanawatanaKeshavan Niranjan

Abstract

Cassava starch, typically, has resistant starch type 3 (RS3) content of 2.4%. This paper shows that the RS3 yields can be substantially enhanced by debranching cassava starch using pullulanase followed by high pressure or cyclic high-pressure annealing. RS3 yield of 41.3% was obtained when annealing was carried out at 400MPa/60°C for 15 min, whereas it took nearly 8h to obtain the same yield under conventional atmospheric annealing at 60°C. The yield of RS3 could be further significantly increased by annealing under 400 MPa/60°C pressure for 15 min followed by resting at atmospheric pressure for 3h 45 min, and repeating this cycle for up to six times. Microstructural surface analysis of the product under a scanning electron microscope showed an increasingly rigid density of the crystalline structure formed, confirming higher RS3 content.

References

Mar 31, 2005·Journal of Agricultural and Food Chemistry·Albert L CharlesTzou C Huang
Dec 6, 2007·European Journal of Clinical Nutrition·K N EnglystH N Englyst

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Citations

May 11, 2021·Critical Reviews in Food Science and Nutrition·Pranita MhaskeMahsa Majzoobi
Jul 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Vicente Espinosa-SolisAdalberto Ortega-Ortega

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