Starch Suspensions Research Articles

Tailoring enzyme modified starch through high-moisture extrusion: Unraveling structure-property relationships.

The conventional method of producing enzyme modified starch (ES) involves using a dilute starch suspension, which necessitated substantial heat expenditure for drying the product and resulted in significant energy waste. Improved extrusion cooking technology (IECT) could extrude materials under high moisture, and it is a new physical modification technology. A comprehensive investigation was undertaken to produce enzyme modified starch (ES) with varying dextrose equivalent (DE) using IECT. The study systematically explored the effects of different screw speeds on the resulting IECT-ES properties. And principal component analysis and artificial neural network analysis were used to explore the correlation between data and the synaptic weight relationships. Results indicated that Maltese cross of IECT-ES disappeared, the R1047/1022 and R995/1022 decreased to 0.7305 and 0.9012 respectively, the full width at half maximum at 480 cm-1 increased to 26.81 %, light transmittance increased to 21.20 % and DE value rose to 14.19 % at 300 rpm. The properties evolution of IECT-ES was closely related to changes in structure and conditions. This study aimed to evaluate the effectiveness of IECT as an alternative method for producing enzyme modified starch. The findings provide valuable insights into more energy-efficient starch modification processes.

Removal-Free and Multicellular Suspension Bath-Based 3D Bioprinting.

Suspension bath-based 3D bioprinting (SUB3BP) is effective in creating engineered vascular structures. The transfer of oxygen and nutrients via engineered vascular networks is necessary for tissue or organ survival and integration following transplantation. Existing SUB3BP techniques face challenges in fabricating hierarchical structures with multicellular organization, including issues related to suspension bath removal, restricted material choices, and low accuracy. A next-generation SUB3BP technique that is removal-free and multicellular is presented. A simple, storable, stable, and scalable starch hydrogel design leverages the diverse spectrum of hydrogels available for use in SUB3BP. Starch granules (8.1µm) create vascular structures with minimal surface roughness (2.5µm) that simulate more natural vessel walls compared to prior research. The development of cells and organoids, as well as the bioprinting of multicellular skin models with vasculature, demonstrates that starch suspension baths eliminate the removal process and have the potential for fabricating artificial tissue with a hierarchical structure and multicellular distribution.

Gastroduodenal effects of leflunomide under experimental adjuvant-induced rheumatoid arthritis and comorbid arterial hypertension

Use of leflunomide (LEF), a synthetic immunosuppressor, for the treatment of rheumatoid arthritis (RA), has become an innovation in the management of the disease. Despite the widely and successfully use of the LEF for RA treatment, its pharmacological properties and side effects are not well understood. The aim of the study was to examine the gastroduodenal effects of prolonged enteral use of the LEF in adjuvant-induced RA and comorbid arterial hypertension (AH). The experiments were carried out on male and female mature nonlinear rats, which were divided into five groups. The animals of control group (n = 10) were treated with starch suspension, the animals of the second group (n = 15) were injected with complete Freund’s adjuvant – adjuvant-induced arthritis (AA), the third group (n = 15) AA and comorbid AH (salt-loading model), the fourth group (n = 15) consisted of animals with AA treated with LEF, the fifth group (n = 15) – animals with comorbid condition (AA + AH), which were treated by LEF. Administering of starch-LEF suspension into the stomach was carried out through a special metal probe to rats with adjuvant-induced arthritis and comorbid pathology once daily for the first 3 days at a dose of 15 mg/kg (shock dose) and then at a dose of 1.5 mg/kg (therapeutic dose) for the next 53 days. After finishing the experiments, gastroduodenal toxic effects of the drug were determined according to the frequency of rats with pathological lesions (hyperemia, petechiae, edema, ulcers) and intensity of the damages using a point scale. It has been established that prolonged use of the LEF leads to high levels of gastroduodenal toxicity in rats with adjuvant-induced arthritis and combined pathological condition: an increase in the frequency of rats with gastroduodenal mucosal pathology and intensity of various types of damages (petechiae, edema, ulcers). LEF induced higher prevalence of duodenal than gastric toxicity in rats with both adjuvant-induced arthritis and arterial hypertension comorbidity. Thus, gastroduodenal mucosa pathology after prolonged use of LEF in adjuvant-induced arthritis and comorbid state increases a need for adjuvant therapy to prevent such adverse effects. Moreover, further pharmacological research in order to introduce appropriate drugs is recommended. Furthermore, conducting preclinical and clinical studies to understand the pharmacokinetics, mechanisms of action, and interaction of LEF, in particular, with antihypertensive and gastroprotective agents seem necessary. Implementation of the results of the study in healthcare practice will help to optimize the treatment regimen for rheumatoid arthritis and comorbidities.

Structural and functional properties of ozone-treated quinoa starch

Ozone is a very powerful oxidizing agent and can rapidly decompose without generating waste. Ozone was applied to oxidize quinoa starch suspensions (10 g/100 g) were subjected to oxidation by ozonization and the effect of ozone generation time (OGT: 10, 20 and 30 min) was investigated on their structural and functional properties. As OGT increased from 10 to 30 min, amylose content and relative crystallinity reduced. Gel-permeation chromatography analysis indicated amylose depolymerization and structural analysis by FTIR revealed that ozonized starches had a considerable reduction in the degree of crystallinity with increasing OGT. Carbonyl/carboxyl group contents, paste clarity (26 %), oil absorption capacity (23 %) and peak apparent viscosity, values increased significantly (p ≤ 0.05) for treated samples. Ozone increased the mean diameter (D [2,3]), the onset temperature (DSC), and pasting properties. Thus, ozonization is a powerful method to modify starch, as well as a safe and inexpensive oxidizing process.

Enhanced gelling property and freeze-thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solution.

Physically modified starches can be classified as natural ingredients on food labels and clean label products. Thus, the market demand for physically modified starch is increasing. Potato, tapioca and corn starches were physically modified by mild heat treatment in an alcoholic solution to enhance their gelling property and freeze-thaw stability. During mild heating of starch suspension (40% w/w) in 10% ethanol solution at the onset gelatinization temperature, granular swelling of starch occurred, followed by amylose leaching with medication of the surface structure of the starch granules. All treated starches exhibited increased gelatinization and pasting temperatures and decreased breakdown for pasting as a result of improved stability against shear and heat. The treated starches had higher hardness, cohesiveness and springiness of gel than the respective native starches, and these gel properties were more pronounced in potato starch than in tapioca and corn starches. The treated starches showed substantially reduced gel syneresis during freeze-thawing. Physical modification of starch by mild heat treatment in an alcoholic solution substantially improved its gelation ability and freeze-thaw stability. © 2024 Society of Chemical Industry.

Synthesis of Green Brucite [NixMg1−x(OH)2] by Incorporation of Nickel Ions in the Periclase Phase (MgO) Applied as Pigments

Magnesium oxide is typically white and can be colorized with transition metal insertion by doping. We present the preparation of a green-colored hydroxide by the exchange of Mg2+ on the crystalline lattice with Ni2+ in MgO, using three nickel salts. MgOst was prepared by the colloidal starch suspension method, using cassava starch. The oxides and hydroxides, before and after, were characterized by X-ray diffraction (XRD), and show that a phase change occurs: a transition from periclase (MgO) to brucite (Mg(OH)2) due to the incorporation of nickel ions from different salts (acetate, chloride, and nitrate), resulting in the solid solution [NixMg1−x(OH)2]. The FTIR spectrum corroborates the crystallographic structure identified through XRD patterns, confirming the formation of a crystal structure resembling brucite. The new samples present a green color, indicative of the incorporation of the Ni2+ ions. The antimicrobial activity of products resulting from the doping of magnesium oxide with nickel and the precursor MgOst was assessed through the minimum inhibitory concentration (MIC) test. The evaluation included three bacterial strains: Staphylococcus aureus (ATCC 25923), Escherichia coli (ATCC 25922), Salmonella gallinarum (ATCC 9184), and a yeast strain, Candida albicans (ATCC 10231). The obtained results were promising; the tested samples exhibited antimicrobial activity, with a MIC ranging from 0.312 to 0.625 μg.μL−1. The nickel compound, derived from the precursor chloride salt, demonstrated superior MIC activity. Notably, all tested samples displayed bactericidal activity against the S. aureus strain and exhibited a broad spectrum of inhibition, encompassing both Gram-positive and Gram-negative strains. Only the nickel compounds derived from precursors with acetate and nitrate anions demonstrated antimicrobial activity against C. albicans, exhibiting a fungistatic behavior. Based on the conducted studies, [NixMg1−x(OH)2] has emerged as a promising antimicrobial agent, suitable for applications requiring the delay or inhibition of bacterial growth.

Chemical and functional properties of starch nanoparticle from purple sweet potato var. ayamurasaki

The native purple sweet potato (PSP) starch of the Ayamurasaki variety has drawbacks that limit its application in food. This study aims to produce starch nanoparticles from PSP by hydrolysis using 3 types of acids, such as citric acid, acetic acid, and lactic acid. The hydrolysis process was carried out by incubating PSP starch suspension using an acid solution with a concentration of 7.5% and the ratio of starch and acid was 1:5 (w/w). The resulting PSP starch nanoparticles were analyzed for their chemical and functional characteristics. The study design used a Completely Randomized Non-Factorial Design with four repetitions. The results showed that the hydrolysis process produced starch with amylose content, total sugar content, reducing sugar content, and swelling power which were significantly different (p<0.05) from the native PSP starch. However, the dextrose equivalent value (DE), degree of polymerization (DP), and solubility of the PSP starch nanoparticles were not significantly different (p>0.05) from the native PSP starch. The type of acid had a significantly different effect on the amylose content, total sugar and reducing sugar content, but had no significant effect on the DE, DP, swelling power and solubility values of the PSP starch nanoparticles. Significantly (p<0.05) hydrolysis of starch with acetic acid resulted in the highest yield of starch nanoparticles. Starch hydrolysis with acetic acid significantly (p<0.05) produced the highest yield of PSP starch nanoparticles.

The Effects of D‐Allulose on the Gelatinization and Recrystallization Properties of Starches from Different Botanical Sources

AbstractD‐allulose (Alu), a rare sugar, has proven to be a low‐caloric sugar with potential health benefits. Previous studies have reported that compared with sucrose (Suc), Alu suppresses an increase in gelatinization temperature and retards retrogradation in glutinous rice starch. This study investigates the effect of Alu on gelatinization, water activity, and recrystallization behavior of various starch sources (potato, wheat, tapioca, corn, normal rice, and glutinous rice). MicroDSC results show that compared with D‐glucose (Glc), D‐fructose (Fru), and Suc, Alu does not significantly increase the gelatinization temperatures of the starch suspensions. Alu decreases water activity in the same degree as Fru in wheat, tapioca, corn, normal rice, and glutinous rice starch gels but not potato starch gels. Alu has a stronger suppression effect on recrystallization of normal and glutinous rice compared to potato, wheat, and tapioca after 14‐day storage of 2% starch pastes at 4 °C. These findings suggest that Alu can be a better plasticizer than Suc, Glc, and Fru in most starch sources but retards recrystallization of only normal and glutinous rice starches.

Pharmacokinetics of Dihydroquercetin after Single and Repeated Administration to Rats.

The pharmacokinetic properties of dihydroquercetin (DHQ) were studied after single and repeated (for 3 days) administration to rats in the form of a starch suspension at a dose of 25 mg/kg. Blood samples were collected using a permanent catheter in the jugular vein in 2, 5, 10, 20, and 30 min and in 1, 2, 4, and 6 h after administration. Before the repeated administration (5 min), blood sample was collected to assess the concentration of DHQ at the zero time point. Quantitative analysis was carried out by HPLC-tandem mass spectrometry. DHQ was very quickly absorbed by the gastrointestinal tract and quickly eliminated from the body. Repeated administration of DHQ did not lead to its accumulation in the body but had an effect on the enzymatic system with a subsequent increase in DHQ exposure (accumulation factor >1 by AUC after repeated administration).

Production of resistant starch type 3 from cassava starch with high shear mixing and centrifugation treatment to increase its total dietary fibre content

SummaryCassava starch has a big potential to be a source material for producing low‐calorie starch by converting it to resistant starch. However, its original structure can prevent retrogradation of the amylose fraction to produce resistant starch so that reduce the total dietary fibre value. In this research, high shear mixing (HSM) is used to assist the gelatinisation process to provide disintegration of the cassava starch structure. Centrifugation was carried out to separate the top layers which have a high content of free amylose resulting in better retrogradation. The starch–water suspension was processed using HSM at a rotational speed of 9000–12 000 at 95 °C for 15 min. Then, the starch suspension was separated by centrifugation for 30 min. The product was then analysed using total dietary fibre (TDF), component carbohydrate analysis, scanning electron microscope (SEM) and x‐ray diffraction (XRD). From the analysis results, this method can increase the TDF content of the product up to 14.66% at 12 000 rpm.

Optimization of processing conditions of starch-based hydrogels produced by high-pressure processing (HPP) using response surface methodology

Introduction: This study aimed to determine the optimal processing conditions to produce stable starch-based hydrogels by high-pressure processing (HPP) via response surface methodology.Methods: The experiments were carried out with different starch suspensions, namely rice, corn, wheat, and tapioca starch, at a concentration in the range of 10%–40% w/w, processed at a pressure level of 600 MPa and holding times between 5 min and 15 min. Gel formation was assessed by determining the gelatinization extent and structuring level of the samples.Results and discussion: The results demonstrated that starch/water ratio and holding time had a significant impact on gel formation in HPP treatments. Various degrees of gelatinization were observed in the treated samples due to the water absorption capacity of the starch and the molecular interactions between water and starch occurring during gelatinization. Moreover, a highly structured hydrogel formed at starch concentrations higher than 25% (w/w), whereas when starch concentration was less than 20% (w/w) lower-structured hydrogels formed, as confirmed by the values of the efficiency index measured. Completely gelatinized, highly structured, and stable HPP hydrogels were obtained from starch solutions treated at the optimized processing conditions.

Synthesis of Periclase Phase (MgO) from Colloidal Cassava Starch Suspension, Dual Application: Cr(III) Removal and Pigment Reuse

Synthesis of Periclase Phase (MgO) from Colloidal Cassava Starch Suspension, Dual Application: Cr(III) Removal and Pigment Reuse

Influences of magnesium ions in water on gelatinization characteristics of starch and its flocculation behaviors on particles

It is inevitable for the occurrence or built-ups of disturbing cations, especially Ca&lt;sup&gt;2+&lt;/sup&gt; or Mg&lt;sup&gt;2+&lt;/sup&gt; ions, in process water during the flotation of iron oxides by using starch as flocculants. In addition to alkali concentrations and temperature, water quality could have an essential role in changing the physicochemical properties of the starch solution and consequently disturbing its flocculation performance on particles. This study aims to identify the effects of magnesium ions on the gelatinization characteristics of starch and its flocculation properties on particles through a series of tests, such as flotation tests, settling tests, size analyses, zeta potentials, powder contact angle, Fourier Transform Infra-Red (FTIR) and X-ray Photoelectron Spectroscopy (XPS) measurement. All results show that magnesium ions at ≤ 4 mmol/L have a positive role due to enlarging the sizes of the particle flocs and accelerating their settling rates. The occurrence of Mg&lt;sup&gt;2+&lt;/sup&gt; ions at higher concentrations during starch gelatinization only obtains a starch sol-gel with entangled configurations and preoccupied active sites, resulting in the slower settling rate of the particle flocs and less hydrophilicity on mineral surfaces. It could be attributed to the cross-link interactions of magnesium-based precipitates with the acidic groups, especially carboxyl groups on the starch remnants. The suitable acid/base interactions between Mg(OH)&lt;sub&gt;2&lt;/sub&gt;/MgCO&lt;sub&gt;3&lt;/sub&gt; compounds with these groups in the starch suspension could be beneficial for enhancing the flocculation of hematite as they could build bridges among the pieces and enlarge their sizes as a “load carrier” for aggregation with minerals. However, too much cross-linking could re-entangle the remnants, block their adsorption sites on mineral surfaces, and eventually, weaken the flocculation capacity of starch.

Влияние способов получения резистентного крахмала на жизнедеятельность лактобактерий

This study investigated the influence of different methods for obtaining resistant starch on the growth of lactobacilli. Resistant starch was obtained by modifying starch suspension using enzymes, low, and high temperatures. Enzymatic modification was carried out using amylolytic enzyme preparations – Disticime BA-T and Disticime AG at a temperature of 50°C–80°C–60°C for 3 h; at a temperature of –18°C for 12 h; in a liquid nitrogen environment at –196°C for 5 min; as well as at a high temperature of 120°C for 15; 30; 45, and 60 min. The stability of resistant starch was assessed by the amount of reducing substances obtained after repeated treatment of modified starch suspensions with enzyme preparations after the introduction of modified starch suspensions into media with low and high pH values. The effectiveness of each method of obtaining resistant starch was assessed by the growth of lactobacilli. It was established that the most stable resistant starch is obtained after autoclaving the starch suspension at 120°C for 15 minutes. In the same sample, the greatest growth of microorganisms was observed – 2 times higher than in the sample where starch modification was carried out with enzyme preparations. These results are important to consider when incorporating resistant starch into the formulations of functional food.

Enzymatic Degradation of Starch—Usage of β‐Cyclodextrin for Inactivation of Pullulanase

AbstractThe cyclic oligosaccharide β‐cyclodextrin (β‐CDx) is investigated regarding its ability on principle to reduce the debranching activity of pullulanase (PUL) or even terminate the enzymatic hydrolysis process of starch polymers completely. For this purpose, dissolved β‐CDx (aqueous solution) is mixed with the diluted PUL compound (solution) and conditioned (stirred at 40 °C for various durations [0, 20, 40, and 60 min; at 26.75 nmol β‐CDx U−1] and at various β‐CDx dosages [5.35, 13.375, 26.75, and 53.5 nmol β‐CDx U−1; reaction time 60 min]). The PUL‐CDx‐mixtures are subsequently added to a 2.5% w/w starch solution (related to the initial specific debranching activity; 1593.6 NPUN g−1/557.8 U g−1) and gently stirred for 20 min at 40 °C before final thermal inactivation. The obtained samples are diluted and characterized molecularly, i.e., by means of size exclusion chromatography (SEC). An increasing β‐CDx dosage reduces the degree of molecular degradation systematically reflecting a successively reduced enzyme activity. However, the reaction time (PUL‐CDx‐mixture) has no impact on the enzyme's activity since the starch degradation is marginally and the SEC‐chromatograms similar to the one of the initial starch. Restrictions of the enzyme inhibiting effect of β‐CDx are found terminating the hydrolysis process in a starch suspension.

Specific Modification of Granular Potato Starch by Means of Partial Debranching Using Pullulanase

AbstractNative potato starch (PS‐N) is enzymatically modified in the granular state using pullulanase (PUL) for the purpose of a specific partial molecular degradation of the polymers. The PUL compound is added to the aqueous starch suspension (40%, w/w) and processed. The process parameters are varied systematically (enzyme dosage [ENZ] 4/20 mL; pH of the suspension [pH 4.7/7.3]; hydrolysis temperature [TEMP] 40/50 °C, and hydrolysis duration [TIME] 20/120 min) and a new‐developed heat‐induced enzyme inactivation approach (storage of the partially dewatered moist starch for 120 min at 100 °C) is intended to terminate the hydrolysis. Morphological (LM, SEM, and CLSM) and thermal characterization (DSC) of the starch products indicate a partial damage of the granules and a partial loss of the semicrystalline structure owing to the heat treatment, which is confirmed by XRD. The molecular properties (SEC‐MALS‐DRI) are mainly controlled by the factors ENZ, pH, and TEMP, but the intended degradation of the amylopectin (AP) by cleavage of the α‐1,6‐linkages (debranching) is accompanied by a molecular degradation of the amylose (AM) fraction. However, both specificity of the hydrolysis and achievable gel strength are remarkably improved compared to acid‐thinned products.

Starch-based carbon aerogels prepared by an innovative KOH activation method for supercapacitors

Biomass-based carbon aerogels hold promising application prospect in the field of supercapacitors. In this research, starch was selected as a raw material for preparing carbon aerogels. The preparation process of starch hydrogels was simplified by using KOH, which can change starch suspension into hydrogels at room temperature. Moreover, the molecular mixing of KOH and starch was realized, so that KOH can be fully utilized in the activation process. The specific surface area of the starch-based carbon aerogels prepared by this method was 1349 m2/g, and the proportion of micropores was 43.7 %. Remarkably, as electrode materials for supercapacitors, the starch-based carbon aerogels exhibited outstanding electrochemical performance. In a three-electrode system, the carbon aerogels exhibited specific capacitance of 211.5 F/g at 0.5 A/g and 138.5 F/g at 10 A/g, suggesting their suitability for high-current applications. In a symmetrical supercapacitor configuration, the materials exhibited an energy density of 11.3 Wh/kg at a power density of 0.5 kW/kg and the specific capacitance can maintain 98.91 % after 10,000 cycles. Overall, this work provides a new method for mixing activators, which will foster potential advances in starch based carbon aerogels.

Pseudocatalytic acceleration of hydrothermal leaching of amylose from starch in acidic media

Kinetic studies were conducted at 60–700C using buffer solutions with pH 3–5 to establish the effect of solution acidity on the efficiency of amylose leaching from starch. It was shown that the kinetic data are well described by the Kruger-Ziegler model. It was established that as the pH of the solutions decreases from 5.0 to 3.0, the activation energy of amylose leaching process decreases from 185 to 22 kJ/mol, and its dependence on hydrogen ion concentration is described by two linear segments within the pH ranges of 3.0–3.3 and 3.6–5.0. The effect of reducing the hydrogen bond energy upon addition of an additional proton to the water molecule was demonstrated through quantum-chemical modeling using the Gaussian 09 software. It was shown that protonation of the water molecule leads to a decrease in the effective charge on the oxygen atom from –0.626 to –0.142 unit of electron charge. At the same time, the linearity of the hydrogen bond along the –ОН–О– atoms is violated, the length of the hydrogen bond increases from 1.856 to 2.370 Å, and the binding energy decreases by 4.6 times. Thus, hydrogen ions can be considered as a kind of pseudo-catalyst for the process of amylose leaching from starch grains, since in their presence the activation energy of the process decreases and its rate increases. It was concluded that the process of hydrothermal leaching of amylose from starch can be intensified by carrying it out in acidic media without additional heating of starch suspensions.

Влияние сонохимического воздействия на свойства пшеничного крахмала

The food industry uses sonochemical treatment as part of emulsification, homogenization, and dispersion, as well as to modify viscosity and structure. Starch is one of the most common food ingredients, both as a raw material or a property-modifying additive. The research objective was to study the effect of sonochemical action on the structural and mechanical properties of wheat starch suspensions.&#x0D; The study involved suspension samples with 10% wheat starch. The suspension samples were treated with ultrasound using an ultrasonic device Volna-M model UZTA-1/22-OM or in an ultrasonic bath (22 kHz; 100, 150, 300, and 400 W). The treatment time was 15 and 30 min. The rheological, physical, and textural properties were recorded according to conventional methods before and after the treatment.&#x0D; The ultrasonic treatment caused mechanical damage to the starch, making it more accessible to moisture when heated. As a result, the structural, mechanical, and rheological properties of starch suspensions changed. All the studied suspensions had a non-Newtonian character. The ultrasonic treatment increased their consistency coefficient from 28.12 to 152.75 µPa·s. The gelatinization temperature of all experimental starch suspensions dropped from 63.4 to 61.0°C. The short high-power ultrasound treatment reduced the strength of gels to 1.25 N compared to that of native starch gel (4.28 N).&#x0D; In this research, the ultrasound treatment of wheat starch suspensions modified the structural, mechanical, and rheological profile of starch and proved able to replace some conventional starch modification procedures, i.e., chemical, physical, or enzymatic. The new approach can provide modified starches of a preset quality while reducing energy costs and processing time.

Effect of operating conditions on structure and digestibility of spray-dried corn starch

Spray drying has been widely applied in food industry due to its efficiency and low cost. Exploring feasibility to prepare resistant starch (RS) via spray drying could open up new route to produce starch-based products with low glycemic index efficiently. In this study, effects of spray drying operating conditions on the structure and digestibility of recrystallized spray-dried corn starch (RSDCS) were explored. Apparent amylose content (AAC) and swelling power (SP) of the RSDCSs increased after the spray drying and recrystallization. Particle size of the RSDCSs decreased significantly with increase of compressed air flow and decrease of starch suspension concentration. Furthermore, the short-range order, long-range order, and content of RS in the RSDCSs decreased with increase of compressed air flow and starch suspension concentration. The Pearson's correlation analysis showed that digestive properties of the RSDCSs were mainly related to the short-range ordered structure and crystalline structure. Moreover, Mantel analysis revealed that operating conditions changed the digestibility of the RSDCSs through impacting crystalline structure, AAC and SP. The highest content of RS in the RSDCSs (23.08%) was increased near 2.6 times comparing to that of native corn starch (9.02%).