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Resistant Rice Starch Development Siow Ying Tan Louisiana State University and Agricultural and Mechanical College, Stan1@Lsu.Edu Louisiana State University LSU Digital Commons LSU Master's Theses Graduate School 2003 Resistant rice starch development Siow Ying Tan Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_theses Part of the Life Sciences Commons Recommended Citation Tan, Siow Ying, "Resistant rice starch development" (2003). LSU Master's Theses. 193. https://digitalcommons.lsu.edu/gradschool_theses/193 This Thesis is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Master's Theses by an authorized graduate school editor of LSU Digital Commons. For more information, please contact [email protected]. RESISTANT RICE STARCH DEVELOPMENT A Thesis Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Master of Science in The Department of Food Science by Siow Ying Tan B.S., Louisiana State University, 2001 August, 2003 ACKNOWLEDGEMENTS I would like to extend my sincerest appreciation to my major advisor, Dr. Joan M King. She has been a wonderful and dedicated mentor in helping me complete my research and thesis. Her encouragements and advice on academics and extra-curricular activities have helped me accomplish more than I could imagine. I would also like to thank Dr. Maren Hegsted for being on my committee and imparting valuable knowledge on human nutrition. I also thank Dr. Witoon Prinyawiwatkul for being on my committee and helping me with my data statistical analysis and design. I thank Dr. Fred Shih and Ms. Kim Daigle at the USDA, New Orleans for graciously letting me use their equipment and also teaching me how to conduct RVA analysis. I further thank Ms. Gloria McClure for helping me with freeze-drying my starch samples. Last but not least, I thank my parents and brothers for encouraging and supporting me throughout my education in the United States. ii TABLE OF CONTENTS ACKNOWLEDGEMENTS…………………………………………………………….………….ii LIST OF TABLES……………………………………………………..……………………....….vi LIST OF FIGURES……………………………………………………………………………...viii LIST OF ABBREVIATIONS……………………………………………………………………...x ABSTRACT……………………………………………………………………………………….xi CHAPTER 1: INTRODUCTION…………………….……………………………………………1 CHAPTER 2: LITERATURE REVIEW..………………………………........................................4 2.1. CARBOHYDRATES…………………………..………………………..…………...4 2.1.1. Monosaccharides………………………………..………………..…………….4 2.1.2. Oligosaccharides………………………………………...………..……………4 2.1.3. Polysaccharides…………………………………………………..…………….5 2.1.4. Starch…………………………………………………..……………………….5 2.1.5. Amylose……………………………………………………...…………………6 2.1.6. Amylopectin……………………...………………………...…………………..7 2.1.7. Enzymes…………………………………………...……..…………………….7 2.1.8. Starch: Absorbability and Digestibility……………………..………………….8 2.2. HEALTH EFFECTS AND CONCERNS………………….………………………..12 2.2.1. Constipation and Cancer……………………………..………………………..12 2.2.2. Ulcer…………………...…………………………………….………………..12 2.2.3. Bulking Agent………………...………………………………………………13 2.2.4. Diabetes……………………………...………………………………………..13 2.2.5. Cholesterol…………………………………………………………………….14 2.2.6. Dietary Recommendations…………………………...……………………….14 2.2.7. Nutrition Label…………………………...…...………………………………16 2.2.8. Concerns……………………………..………………………………………..17 CHAPTER 3: EFFECTS OF PULLULANASE, α-AMYLASE AND α-AMYLASE- PULLULANASE TREATMENT ON RESISTANT RICE STARCH FORMATION.....…….....19 3.1. INTRODUCTION……………………………………………………………….….19 3.2. METHODS AND MATERIALS……………………………………………………20 3.2.1. Materials………………………………………………………………...……20 3.2.2. Sample preparations…………………………………………………………..21 3.2.3. Enzyme treatments…………………………………………………...……….21 3.2.4. Moisture analysis…………………………………………………..…………21 3.2.5. Resistant starch analysis………………………………………….…………..23 3.2.6. Statistical analysis……………………………………………….……………25 3.2.7. Proximate analysis……………………………………………………………25 3.3. RESULTS AND DISCUSSION…………………………………………………….26 3.3.1. Effects of Pullulanase Treatment on Rice Flour....……………...……………26 3.3.2. Effects of α-Amylase Treatment on Rice Flour………………………………27 3.3.3. Effects of α-Amylase-Pullulanase Treatment on Rice Flour…………………29 3.3.4. Effects of Pullulanase Treatment on Rice Starch…………………………….30 3.3.5. Effects of α-Amylase Treatment on Rice Starch……………….…………….31 iii 3.3.6. Effects of α-Amylase-Pullulanase Treatment on Rice Starch...……………...33 3.4. CONCLUSION……………………………………………….………………….….35 CHAPTER 4: EFFECTS OF ENZYME TREATMENTS ON RICE FLOUR AND STARCH PASTING CHARACTERISTICS……………………………………………………………..…36 4.1. INTRODUCTION…………………………………………………………………..36 4.2. MATERIALS AND METHODS……………………………………………………37 4.2.1. Sample preparations and enzyme treatments…………………………………37 4.2.2. RVA analysis…………………………………………………………………38 4.2.3. Statistical analysis…………………………………………………………….38 4.3. RESULTS AND DISCUSSION…………………………………………………….39 4.3.1. Effects of Pullulanase Treatment on Rice Flour……………………...............39 4.3.2. Effects of α-Amylase Treatment on Rice Flour.……………...……................45 4.3.3. Effects of α-Amylase-Pullulanase Treatment on Rice Flour...……………….51 4.3.4. Effects of Pullulanase Treatment on Rice Starch....………………………….56 4.3.5. Effects of α-Amylase Treatment on Rice Starch...…………………...............62 4.3.6. Effects of α-Amylase-Pullulanase Treatment on Rice Starch...……...............62 4.4. CONCLUSION……………………………………………………………...............70 CHAPTER 5: DSC ANALYSIS OF ENZYME TREATED RICE FLOUR AND RICE STARCH……………………………………………………………………………………….…72 5.1. INTRODUCTION…………………………………………………………………..72 5.2. MATERIALS AND METHODS……………………………………………………73 5.2.1. Sample Preparations and Enzyme Treatments………………………..………73 5.2.2. DSC Materials and Methods...………………………………………………..73 5.2.3. Statistical analysis…………………………………………………………….74 5.3. RESULTS AND DISCUSSION…………………………………………………….74 5.3.1. Effects of Pullulanase Treatment on Rice Flour……………………...............74 5.3.2. Effects of α-Amylase Treatment on Rice Flour ……………………………...79 5.3.3. Effects of α-Amylase-Pullulanase Treatment on Rice Flour…………………82 5.3.4. Effects of Pullulanase Treatment on Rice Starch…………………………….86 5.3.5. Effects of α-Amylase Treatment on Rice Starch...…………………………...89 5.3.6. Effects of α-Amylase-Pullulanase Treatment on Rice Starch………………..93 5.3.7. Peak Stability………………...…………………………………..…...............96 5.4. CONCLUSION…...……………………………………………………..…..………98 CHAPTER 6: GENERAL CONCLUSIONS AND RECOMMENDATION.…………….……100 REFERENCES………………………….………………………………………………………103 APPENDIX……………………………………………………………………………………...109 1. RICE FLOUR RESISTANT STARCH RAW DATA…………………….………...109 2. RICE FLOUR RVA ANALYSIS RAW DATA………………………………..........114 3. RICE FLOUR DSC RAW DATA……………….………………………….……….116 4. RICE STARCH RESISTANT STARCH RAW DATA…………………….……….118 5. RICE STARCH RVA ANALYSIS RAW DATA………………………………...…123 iv 6. RICE STARCH DSC RAW DATA……………………….…….…………………..125 7. SAS CODE FOR RESISTANT STARCH YIELD ANALYSIS…………………....127 8. SAS CODE FOR RVA ANALYSIS………………………………………….……..128 9. SAS CODE FOR DSC ANALYSIS………………………………………..……….129 VITA…………………………………………………………………………………………….130 v LIST OF TABLES 3.1. Proximate Analysis……………………………………………………….………………….26 3.2. Effects of Gelatinization/Storage and Incubation Duration on Pullulanase Treatments on Rice Flour RS Formation……………………………………………………………………………....27 3.3. Effects of Gelatinization/Storage and Incubation Duration on α-Amylase Treatment on Rice Flour RS Formation…………………………………………………………………………..…..28 3.4. Effects of Gelatinization/Storage and Incubation Duration on α-Amylase-Pullulanase Treatment on Rice Flour RS Formation…………………………………………………….…….29 3.5. Effects of Gelatinization/Storage and Incubation Duration on Pullulanase Treatments on Rice Starch RS Formation ……………………………………………………………………………..31 3.6. Effects of Gelatinization/Storage and Incubation Duration on α-Amylase Treatments on Rice Starch RS Formation…………………………………………………………………………..…32 3.7. Effects of Gelatinization/Storage and Incubation Duration on α-Amylase-Pullulanase Treatments on Rice Starch RS Formation .……………………………………………….……...33 4.1. Effects of Gelatinization/Storage and Incubation Duration on Pasting Characteristics of Pullulanase Treated Rice Flour…………………………………………………………………...40 4.2. Effects of Gelatinization Storage and Incubation Duration on Pasting Characteristics of α- Amylase Treated Rice Flour…..………………………………………………………………….47 4.3. Effects of Gelatinization/Storage and Incubation Duration on Pasting Characteristics of α- Amylase-Pullulanase Treated Rice Flour………………………………………………………...52 4.4. Effects of Gelatinization/Storage and Incubation Duration on Pasting Characteristics of Pullulanase Treated Rice Starch……………………………………………………………….…57 4.5. Effects of Gelatinization/Storage and Incubation Duration on Pasting Characteristics of α- Amylase Treated Rice Starch ……………………………………………………………..……...63 4.6. Effects of Gelatinization/Storage and Incubation Duration on Pasting Characteristics of α- Amylase-Pullulanase Treated Rice Starch……………………………………………………….66 5.1. Effects of Gelatinization/Storage and Incubation Duration on Thermal Characteristics of Pullulanase Treated Rice Flour………………………………………………….………………..76 5.2. Effects of Gelatinization/Storage and Incubation Duration on Thermal Characteristics of α- Amylase Treated Rice Flour………………………………………………………………….…..80 5.3. Effects of Gelatinization/Storage and Incubation Duration on Thermal Characteristics of α- Amylase-Pullulanase Treated Rice Flour………………………………………………………...83 5.4. Effects of Gelatinization/Storage and Incubation
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