Production of resistant starch from acid-modified amylotype starches with enhanced functional properties

Amylotype corn starches, Hylon V and Hylon VII, were acid-hydrolyzed followed by autoclaving–storing cycles and drying in an oven or freeze-dryer. Molecular weights of the samples decreased with increasing hydrolysis time. Resistant starch (RS) contents of acid-hydrolyzed samples did not differ from those of native starches. RS contents of oven-dried samples were higher than those of freeze-dried samples. Onset (TO) and peak (TP) transition temperatures of hydrolysates were lower than those of respective native starches. Autoclaving–storing increased in TO and TP and decreased in ΔH values as compared to acid-hydrolyzed starches. Water binding and solubility values of hydrolysates were higher than those of respective native starches. Autoclaved-stored samples had higher water binding and solubility values than those of respective acid-hydrolyzed samples. Acid-hydrolyzed and autoclaved-stored samples increased the emulsion capacity and stability values of albumin. The RVA viscosity values of the autoclaved-stored samples were higher than those of the hydrolysates.