Characterization of Arrowhead-Derived Type 3 Resistant Starch Prepared by Ultrasound-Assisted α-Amylase Degradation

Table 1

Changes in swelling power, water holding capacity, solubility, and transparency. RS3-E type 3 resistant starch prepared by traditional-enzymolysis; RS3-UAE type 3 resistant starch prepared by ultrasound-assisted enzymolysis.

	Native arrowhead starch	RS-E	RS-UAE
Resistant starch yield (%)	5.36 ± 0.21^c	10.39 ± 0.53^b	17.21 ± 0.55^a
Solubility (%)
70°C	2.83 ± 0.44^c	40.21 ± 1.2^a	40.47 ± 1.32^a
80°C	3.25 ± 0.12^c	40.34 ± 1.11^b	45.72 ± 1.16^a
90°C	3.53 ± 0.17^b	41.60 ± 0.76^b	47.49 ± 0.54^a
Swelling power (g/g)
70°C	16.1 ± 0.12^a	6.42 ± 0.11^c	7.51 ± 0.12^b
80°C	15.65 ± 0.21^a	8.37 ± 0.17^b	6.72 ± 0.15^c
90°C	14.79 ± 0.30^a	7.36 ± 0.16^b	6.33 ± 0.14^b
Transparency (%)	6.35 ± 0.86^c	27.6 ± 2.34^a	20.45 ± 2.09^b
Water holding capacity (%)	254.23 ± 15.11^c	367 ± 20.32^b	423 ± 30.16^a

different letters indicate significant differences ().