Journal of Food Processing & Technology

Resistant starch from native wheat starch: Preparation and functional properties

18^th Global Summit on Food & Beverages

October 02-04, 2017 Chicago, USA

Qi Yang

Shaanxi University of Science and Technology, China

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

Amylose and amylopectin were separated from native wheat starch with the method of repeatedly n-butanol re-crystallization. Type 3 resistant starch (RS3) was prepared by the combination of microwave and α-amylase treating on the mixture of isolated amylose and native wheat starch. The physicochemical properties of RS3 were studied. Compared to the native wheat starch, waterholding capacity of RS3 increased and its granule structure transformed into irregular pieces. The crystalline structure of RS3 changed from A-type to a mixture of B and V-type. The physiological functions of RS3 were studied on the tests of postprandial blood glucose in normal and alloxan-inducing diabetic mice. The results showed that RS3 could shift the peak load and adjust the blood glucose level of diabetic mice.

Biography :

Qi Yang is pursuing his PhD degree of sugar engineering in Shaanxi University of Science and Technology, China. He got his master degree of food science and engineering in 2016. During the period of postgraduate, with the love for research and great passion, he assisted supervisor in completing two scientific research projects. Now he is focusing on the study of starch structure.