Influence of the degree of enzymes hydrolysis on the formation of resistant starch

The resistant starch was prepared by hydrolyzing of maize starch with debranching enzyme and termostable α-amylase. The optimal hydrolyzing conditions of debranching enzyme (pullulanase) were investigated and the optimum conditions were as follows: time, 6h; pH, 5.0; temperature, 56 C; amount of pullulanase 3.9NPUN/g, and the yield of RS exhibited an increase of up to 17.13%. Based on these conditions, the method of pullulanase in conjunction with termostable α-amylase was used to improve RS content. The results showed that the yield of RS was effectively improved with a view to ascertain conditions giving optimum degree of hydrolysis of starch, the yield of RS of the maize starch significantly increased from 0.95% to 22.37% when the degree of polymerization of starch was controlled to 80 by limited enzymes hydrolysis.