The Producing Technology of Resistant Starch (RS) from Buckwheat Using Microwave Treatment

Lijun Wang,Xue Bai

doi:10.22158/se.v2n3p301

Abstract

<em>Resistant Starch (RS) has various functions in controlling the Glycemic Index (GI), lowering concentration of cholesterol and triglycerides, inhibiting fat accumulation, preventing colonic cancer, reducing gall stone formation, maintaining intestinal tract healthy and enhancing the absorption of minerals. Elevated RS in food is an important and effective approach for public health. RS is also an important material for industries. In this paper, the producing technologies of resistant starch from buckwheat were investigated. The results showed that the optimum parameters for producing technology of resistant starch from buckwheat using microwave treatment are microwave power at 540W, treatment time is 120s, Solid-to-liquid ratio 1:3, cold storage time 24h.</em>

Highlights

Resistant Starch (RS) is called enzyme resistant starch, definited as the starch and starch degradation products which cannot be digested and absorbed in the healthy small intestine of human (Escarpa et al, 1997)
The effect of the chain length amylopectin on RS foramtion is unclear in detail
Other procedures were carried out as described in the method AOAC (February, 2002) (McCleary et al, 2002). 3.1 The Optimization of the Preparation Process of Buckwheat RS To optimize the preparation process of buckwheat RS, the major factors and their levels were determined according the effects of various factors (such as microwave power, microwave treatment time, solid-to-liquid ratio (S/L), cold storage temperature) on RS content using microwave treatments

Summary

Introduction

RS is called enzyme resistant starch, definited as the starch and starch degradation products which cannot be digested and absorbed in the healthy small intestine of human (Escarpa et al, 1997). Starch granule size and structure are related the RS content. The chain length of amylose and amylopectin is another major factor affect the RS formation. The effect of the chain length amylopectin on RS foramtion is unclear in detail. It reported that amylopectin starch debranched by pullulanase followed by heat-processing can increase RS content (Berry, 1986). Lipids is most important effect on RS formation. In the future, it is very important to reduce processing times for industrial production. We try to provide a new process for improving the resistance starch content, enabling the industrialized production of resistant starch, thereby contributing to human health.

Materials and Methods

Results and Discussion

Conclusions