Resistant Starch Formation: Standardization of a High-Pressure Autoclave Process

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Abstract

Gelatinization was studied in a high-pressure autoclave (HPA) process. Temperature, stirring, and pressure conditions were continuously controlled during gelatinization. The formation of resistant starch (RS) in standards of potato (amylose, amylopectin, and starch) was investigated during autoclaving in the HPA process and cooling. The results obtained showed that the higher the amylose contents, the larger the RS yield. RS yields obtained in the HPA process were greater than the ones obtained using a boiling water bath as gelatinization system. Scanning electronic microscopy studies of native and retrograded starch showed structural differences between the two states. Keywords: Resistant starch; amylose; amylopectin; starch; gelatinization; retrogradation

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