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Effects of organic acids and starch water ratios on the properties of retrograded maize starches

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Abstract

The effects of organic acid types and concentrations as well as starch water ratios on resistant starch (RS) levels and the properties of retrograded maize starches were studied. The pH of the starch slurry decreased with increasing water ratio and organic acid concentration, but the addition of succinic acid slightly reduced pH compared to the other organic acids. The RS level of RS3 was increased 160–169% for the high starch ratio and was increased 137–146% for the low starch ratio with organic acid addition (p<0.01). The color difference between the RS3 powder added with citric acid and native starch showed the lowest value. All samples had B type crystallinity. Their swelling power and solubility increased, but the water binding capacity decreased with organic acid addition. The added organic acids rapidly decreased the pasting viscosity of RS3, but patterns were different by organic acid type (succinic acid) and starch water ratio.

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Authors and Affiliations

  1. Department of Food and Nutrition, Human Ecology Research Institute, Chonnam National University, Gwangju, 500-757, Korea

    Malshick Shin

  2. Division of Culinary Art and Nutrition, Honam University, Gwangju, 506-714, Korea

    Wansoo Kim

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  1. Wansoo Kim
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  2. Malshick Shin
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Correspondence to Malshick Shin.

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Kim, W., Shin, M. Effects of organic acids and starch water ratios on the properties of retrograded maize starches. Food Sci Biotechnol 20, 1013–1019 (2011). https://doi.org/10.1007/s10068-011-0139-x

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  • DOI: https://doi.org/10.1007/s10068-011-0139-x

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