The Influence of Amylase and Ultrasonic Wave on the Formation of Resistant Starch
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Abstract:
Using tapioca starch as material, the influence of amylase and ultrasonic wave on the formation of resistant starch was explored in this study. Results showed that, for the preparation of resistant starch, the optimal concentration of tapioca starch, thermostable α-amylase dosage (3U/mL), pullulanase dosage (22.5NPUN/mL) and cooling-heating cycles is 5%, 10mL, 30mL and two times, under which the yield of RS available was up to 14.52%. When the frequency of ultrasonic wave was 25 kHz and the treatment time was 120s, the highest content of resistant starch content was achieved as 19.19%.
