Journal of Food Science and Technology

, Volume 52, Issue 3, pp 1594–1601

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme

  • Chagam Koteswara Reddy
  • S. Pramila
  • Sundaramoorthy Haripriya
Original Article

DOI: 10.1007/s13197-013-1151-3

Cite this article as:
Reddy, C.K., Pramila, S. & Haripriya, S. J Food Sci Technol (2015) 52: 1594. doi:10.1007/s13197-013-1151-3

Abstract

Pullulanase enzyme (40 U/g, 10 h) was used for enzymatic hydrolysis of potato starch which was autoclaved (121 °C/30 min), stored under refrigeration (4 °C/24 h) and lyophilized. Comparison of morphological, pasting, textural and thermal properties among native hydrolysed starch (V2) and gelatinized hydrolysed starch (V3) prepared using pullulanase enzyme on potato starch (V1) were studied. The round, elliptical, irregular and oval shape with smooth surface of V1 was replaced with amorphous mass of cohesive structure leading to loss of granular appearance in V2 and V3. The percentage of amylose and resistant starch content of V2 (27.16 %) and (24.16 %); V3 (51.44 %) and (29.35 %) was higher when compared to V1 (22.17 %) and (3.62 %). The swelling power of V1 observed at 60 °C (0.85 %) and 95 °C (8.64 %) were significantly different from V2 at 60 °C (4.97 %) and 95 °C (7.66 %) and that of V3 at 60 °C (5.82 %) and 95 °C (7.5 %). Significance difference in water solubility (7.62 %) and absorption capacity (6.11 %) was noted in V3 when compared with V1 and V2 owing to amylose/amylopectin content. Increase in water solubility and absorption capacity along with decrease in swelling power of V2 and V3 was noted due to hydrolytic and thermal process. RS obtained from hydrolysis showed a reduction in viscosity, indicating the rupture of starch molecules. The viscosity was found to be inversely proportional to the RS content in the sample. The thermal properties of RS increased due to the retrogradation and recrystallization (P < 0.05).

Keywords

Solanum tuberosumEnzymatic hydrolysisPullulanase and resistant starch

Abbreviations

RS

Resistant starch

SEM

Scanning electron microscopy

XRD

X-ray diffractometer

TPA

Texture profile analyzer

DSC

Differential scanning calorimetry

WSI

Water solubility index

WAC

Water absorption capacity

TDF

Total dietary fiber

IDF

Insoluble dietary fiber

SDF

Soluble dietary fibre

SP

Swelling power

T0

Onset temperature

TP

Peak temperature

TC

Conclusion temperature

∆Hgel

Enthalpy of gelatinization

PHI

Peak height index

R

Gelatinization range

Copyright information

© Association of Food Scientists & Technologists (India) 2013

Authors and Affiliations

  • Chagam Koteswara Reddy
    • 1
  • S. Pramila
    • 1
  • Sundaramoorthy Haripriya
    • 1
  1. 1.Department of Food Science and TechnologyPondicherry Central UniversityPuducherryIndia