Ultrasonic-Assisted Preparation and Characterization of RS3 from Pea Starch

Abstract

Resistant starch (RS) cannot be digested in the small intestine of healthy individuals and it is considered to have functional properties and fine applications in a variety of foods. Among the different types of starches, RS3 starch presents an exciting new potential as a food ingredient. The objective of the present study was to investigate the potential utilization of ultrasound-assisted process to increase RS3 yield after gelatinization using pea starch as raw material. The ultrasound-assisted RS3production process was optimized using a response surface methodology (RSM). The optimal condition from the model was starch solution concentration 36%, pH 3.5, and ultrasonic time 13 min. At this condition, the RS3 yield was predicted 35.26%. The solubility and swelling degree was analyzed and the RS3 starch was characterized by infrared spectrum (IR), scanning electron microscope (SEM). Results showed that ultrasound could increase the yield of RS3 and the cavitation of ultrasonic wave has a certain effect on molecular chain breakage and starch grain recrystallization during the preparation of RS3.