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2014•Advanced materials researchOpen access

Study on the Properties of Wheat Resistant Starch

Tianli Huang, Yan Mei Wen, Shu Xing Liu

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Abstract

The wheat resistant starch type 3 (RS3) was prepared by the ultrasonic wave-enzyme method. The physicochemical and structure properties of the samples were studied. Results showed that: compared with native wheat starch, the granule structure of RS3 disappeared and the surfaces were awfully rough with obvious folds. Meanwhile the crystal structure appeared intensively showing irregular sheet shape. RS3 lost pasting properties of native starch and enhanced the resistance to enzyme attack. The crystallization structure of RS3 was a mixture of B–type and V–type.

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What this paper is about

The wheat resistant starch type 3 (RS3) was prepared by the ultrasonic wave-enzyme method. The physicochemical and structure properties of the samples were studied. Results showed that: compared with native wheat starch, the granule structure of RS3 disappeared and the surfaces were awfully rough with obvious folds. Meanwhile the crystal structure appeared intensively showing irregular sheet shape. RS3 lost pasting properties of native starch and enhanced the resistance to enzyme attack. The crystallization structure of RS3 was a mixture of B–type and V–type.

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Available abstract

The wheat resistant starch type 3 (RS3) was prepared by the ultrasonic wave-enzyme method. The physicochemical and structure properties of the samples were studied. Results showed that: compared with native wheat starch, the granule structure of RS3 disappeared and the surfaces were awfully rough with obvious folds. Meanwhile the crystal structure appeared intensively showing irregular sheet shape. RS3 lost pasting properties of native starch and enhanced the resistance to enzyme attack. The crystallization structure of RS3 was a mixture of B–type and V–type.

Key concepts: Starch, Wheat starch, Crystallization, Resistant starch, Food science, Materials science, Granule (geology), Chemistry

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