Isothermal retrogradation preparation of type III resistant starch from extruded-debranched starch: Structure and in vitro digestibility

The extrusion-debranching method is suitable for the industrial production of resistant starch (RS) with high thermal stability. In this study, corn starch treated with extrusion and pullulanase debranching was subjected to different temperatures for different days (1 d, 3 d, and 7 d) and was evaluated by analysing its digestion, crystallization and thermal characteristics. Although the generally accepted optimal retrogradation temperature of starch is 4 degrees C, it was observed that in vitro digestibility was most reduced by retrogradation at 45 degrees C, with an RS content of up to 60.19 % on day 7. Retrograding at 45 degrees C formed more perfect and dense crystals with a mass fractal (Dm) Dm ) of up to 2.68 and C + V type crystalline pattern. The crystalline pattern of samples stored at 80 degrees C were A + V and the others were B + V. In addition, samples retrograded at lower temperature showed higher thermal stability. While an increase in storage time at a constant temperature can lead to a reduction in the in vitro digestibility of starch, this effect is not as pronounced as that of temperature.