Crystallization and chain reorganization of debranched rice starches in relation to resistant starch formation

Abstract

The effects of chain distribution, concentration, temperature and hydrothermal treatments on the recrystallization behavior and formation of resistant starch (RS) were investigated. Waxy and normal rice starches were debranched at 10 and 21% w/w solid concentrations, incubated at 25 or 50°C, and further subjected to annealing or heat moisture treatment (HMT) to enhance RS formation. The crystallization at 25°C favored the formation of the B-type structure, whereas crystallization at 50°C led to the A-type structure with a higher melting temperature (100-120°C) and a higher RS content (52%). All incubated samples showed an increase in RS content after subsequent hydrothermal treatments. The sample incubated at a high temperature contained the highest RS content (74.5%) after HMT with larger/perfect crystallites. These results suggested that the RS formation could be manipulated by crystallization conditions and improved by hydrothermal treatments which are dependent on the initial crystalline perfection.