Influence of parameters of enzymatic extrusion cooking corn raw material on resistant starch content

Corn raw starch is one of the main material to produce starch syrup. The study explored the reasons for the increasing of DE value and yield ratio of glucose syrup, the quikening of filtrate rate, the shortening of saccharification time during enzymatic extrusion cooking corn raw material, and the influence of all parameters of extrusion system(barrel temperature, material moisture, screw speed, enzyme content during extru-sion) on resistant starch of corn raw starch using second-order quadratic orthogonal rotating combination design method. The research results indicated that the resistant starch in corn raw material was reduced about 4.5% and the utilization ratio of starch was enhanced.