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Influence of Incubation Temperature and Time on Resistant Starch Type III Formation From Autoclaved and Acid-Hydrolysed Cassava Starch

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dc.contributor.authorOnyango Calvin
dc.contributor.authorBley Thomas
dc.contributor.authorAnnette Jacob
dc.contributor.authorHenle Thomas
dc.contributor.authorRohm Harald
dc.date.accessioned2024-07-10T06:05:31Z
dc.date.issued2006-11-24
dc.descriptionAbstract
dc.description.abstractRaw cassava starch, having 74.94 and 0.44 g/100 g resistant starch type II and III (RS II and RS III), respectively, was autoclaved at 121 °C in water, 1, 10 or 100 mmol/L lactic acid. The formation of RS III was evaluated in relation to variable incubation temperature (−20 to 100 °C), incubation time (6–48 h) and autoclaving time (15–90 min). Negligible to low quantities of RS III (0.59–2.42 g/100 g) were formed from autoclaved starch suspended in 100 mmol/L lactic acid, whereas intermediate to high quantities (2.68–9.97 g/100 g) were formed from autoclaved starch suspended in water, 1 or 10 mmol/L lactic acid, except for treatments with water or 10 mmol/L lactic acid incubated at 100 °C for 6 h (1.74 g/100 g). Autoclaving times corresponding to maximum RS III contents were 15 and 45 min for water and 10 mmol/L lactic acid, respectively. Whereas, the RS III fractions from cassava starch suspended in water had melt transitions between 158 and 175 °C with low endothermic enthalpies (0.2–1.6 J/g), the thermal transitions of the acidtreated samples were indistinct.
dc.description.sponsorshipDeutscher Akademischer Austauschdienst (DAAD)
dc.identifier.citationOnyango, C., Bley, T., Jacob, A., Henle, T., & Rohm, H. (2006). Influence of incubation temperature and time on resistant starch type III formation from autoclaved and acid-hydrolysed cassava starch. Carbohydrate polymers, 66(4), 494-499.
dc.identifier.urihttps://www.sciencedirect.com/science/article/abs/pii/S0144861706001822
dc.identifier.urihttps://repository.nrf.go.ke/handle/123456789/1234
dc.language.isoen
dc.publisherSciencDirect
dc.subjectCassava starch extraction and composition
dc.subjectComposition of isolated cassava starch
dc.subjectincubation temperature.
dc.titleInfluence of Incubation Temperature and Time on Resistant Starch Type III Formation From Autoclaved and Acid-Hydrolysed Cassava Starch
dc.typeArticle
dspace.entity.typePublication

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