Preparation And Application Of Cross-Linking Retrogradation Composite Resistant Starch By Microwave

Resistant starch is of certain physiological functions as a new type of dietary fibre.The formation of resistant starch is influenced by internal factors (such as amylose starch content)and external factors(such as preparation conditions).The resistant starch was prepared by microwave based on high amylose starch in this article.The content of resistant starch was increased by cross-linking and retrogradation,the complexed resistant starch including RS3 and RS4 was used to bake cakes.Firstly,the resistant starch content prepared by normal corn starch and high amylose corn starch was compared,high amylose corn starch was decided to be the material of resistant starch preparation.The technology of cross-linking starch was studied,the optimal conditions were: the microwave power is 100W,the microwave heating time is 12min,the pH is 9,the starch slurry mass fraction is 30%,the STMP is 0.6%.Secondly , the cross-linking starch was cooked , cross-linking resistant starch was studied.The optimal conditions were got by response surface experiment,when the microwave power is 610W, microwave heating time is 5.2min, pH is 9,starch slurry mass fraction is 25.4%, cold storage time and temperature is 30h and 4℃,the content of resistant starch reached 37.3%,7.36% more than that without cross-linking.The charactors of resistant starch were analyzed,the solubility,expansion ability,moisture absorption and swelling ability of resistant starch were increased by 0.62%,0.24%,16.6%,15.8% respectively,but blue value was decreased by 0.22,the gelatinization temperature and crystallinity of resistant starch were higher than raw starch,the visicosity of corn starch slurry was decreased when resistant starch added.The vitro digestion curve showed that two kinds of starch RDS and SDS were included in the resistant starch,the RDS was degisted quickly in 30min.The rheology of dough and the quality of cake were studied when added resistant starch and bran dietary fibre,resistant starch and bran dietary fibre can chang the rheology of dough and the quality of cake.According to the experiment,the quality of cakes with resistant starch is of much better than that with bran dietary fibre.Resistant starch is a new type of dietary fibre which has many advantages that other dietary fibre don't own.