Abstract
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 ( T O) and peak ( T P) transition temperatures of hydrolysates were lower than those of respective native starches. Autoclaving–storing increased in T O and T P and decreased in Δ H 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.
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