In vitro analyses of resistant starch in retrograded waxy and normal corn starches

Gelatinized waxy and normal corn starches (40% starch) were subjected to temperature cycling between 4 and 30 °C (1 day at each temperature) or isothermal storage (4 °C) to induce retrogradation. The in vitro analysis methods that are currently used for the measurement of resistant starch (RS), i.e. Englyst, AACC 32-40 and Goni methods, were compared with homogenized retrograded starch gels and freeze-dried powders of the gels. RS contents obtained by the three analysis methods were in the following order: Goni > Englyst > AACC. Although different RS values were obtained among the analysis methods, similar trends in regards to the starch type and storage conditions could be observed. Little or no RS was found in freeze-dried powders of the retrograded starch gels and storage conditions had no effect, indicating that the physical state for RS analysis is important. More RS was found in normal corn starch gels than in waxy corn starch gels under identical storage conditions and in the gels stored under temperature cycling than those under isothermal storage (4 °C), indicating that the presence of amylose inhibits starch digestion and the level of crystalline structure of re-crystallized amylopectin also affects the RS formation during retrogradation.

► RS levels of retrograded waxy and normal corn starch gels and their freeze-dried powders were analyzed by three methods.
► RS contents obtained by three analysis methods were in the following order: Goni > Englyst > AACC.
► Physical state for RS analysis is important.
► RS in starch gels was found to depend on storage conditions, whereas a little RS was found in powder forms.
► The presence of amylose inhibits starch digestion; re-crystallized amylopectin also affects the RS formation.