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Food and Bioprocess Technology

, Volume 12, Issue 7, pp 1244–1249 | Cite as

Ultrasonic-Assisted Preparation and Characterization of RS3 from Pea Starch

  • Qinghong You
  • Xuejuan Zhang
  • Xiaoxu Fang
  • Xiulian YinEmail author
  • Chuping LuoEmail author
  • Miaomiao Wan
Communication
  • 85 Downloads

Abstract

Resistant starch (RS) cannot be digested in the small intestine of healthy individuals and it is considered to have functional properties and fine applications in a variety of foods. Among the different types of starches, RS3 starch presents an exciting new potential as a food ingredient. The objective of the present study was to investigate the potential utilization of ultrasound-assisted process to increase RS3 yield after gelatinization using pea starch as raw material. The ultrasound-assisted RS3production process was optimized using a response surface methodology (RSM). The optimal condition from the model was starch solution concentration 36%, pH 3.5, and ultrasonic time 13 min. At this condition, the RS3 yield was predicted 35.26%. The solubility and swelling degree was analyzed and the RS3 starch was characterized by infrared spectrum (IR), scanning electron microscope (SEM). Results showed that ultrasound could increase the yield of RS3 and the cavitation of ultrasonic wave has a certain effect on molecular chain breakage and starch grain recrystallization during the preparation of RS3.

Keywords

Resistant starch Ultrasonic Response surface analysis Characterization 

Notes

Acknowledgments

This work was supported by the Six Talent Peaks Project of Jiangsu Province (Nos: XNY-012 (2015) and XNY-010 (2016).

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© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.School of Chemical EngineeringHuaiyin Institute of TechnologyHuaianChina
  2. 2.The First Clinical Medical CollegeNanjing Medical UniversityNanjingChina
  3. 3.School of Life Science and Food EngineeringHuaiyin Institute of TechnologyHuaianChina

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