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Preparation of resistant starch from potato by α-amylase hydrolysis

Liu Xu

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Abstract

The technology of potato RS3 preparation was studied on this paper.For percentage of preparation was regarded as index,the influence of starch concentration,gelatinization temperature, enzyme addition and hydrolysis time,storage temperature and time on preparation of RS3 was studied. The results showed that the optimum factors were:the concentration of the potatoes starch solution 10%, autoclaving temperature and time 120℃,30 min,the addition ofα–amylase 120 U/mL starch solution, enzyme hydrolysis time 30 min,pH=6,and storage 12 h at 4℃,the yield of RS3 could get to 1.126%.

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What this paper is about

The technology of potato RS3 preparation was studied on this paper.For percentage of preparation was regarded as index,the influence of starch concentration,gelatinization temperature, enzyme addition and hydrolysis time,storage temperature and time on preparation of RS3 was studied. The results showed that the optimum factors were:the concentration of the potatoes starch solution 10%, autoclaving temperature and time 120℃,30 min,the addition ofα–amylase 120 U/mL starch solution, enzyme hydrolysis time 30 min,pH=6,and storage 12 h at 4℃,the yield of RS3 could get to 1.126%.

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Available abstract

The technology of potato RS3 preparation was studied on this paper.For percentage of preparation was regarded as index,the influence of starch concentration,gelatinization temperature, enzyme addition and hydrolysis time,storage temperature and time on preparation of RS3 was studied. The results showed that the optimum factors were:the concentration of the potatoes starch solution 10%, autoclaving temperature and time 120℃,30 min,the addition ofα–amylase 120 U/mL starch solution, enzyme hydrolysis time 30 min,pH=6,and storage 12 h at 4℃,the yield of RS3 could get to 1.126%.

Key concepts: Starch, Hydrolysis, Amylase, Food science, Chemistry, Resistant starch, Potato starch, Enzyme

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