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Enzyme-resistant starch. II, Differential scanning calorimetry studies on heat-treated starches and enzyme-resistant starch residues

Enzymatic assay of heat-treated starches from amylomaize VII, regular maize, wheat, peas, and potatoes indicated that enzyme-resistant starch (RS) was present in all treated starches. The RS residues exhibited an endothermic transition at ∼155 o C in the differential scanning calorimetry (DSC) thermogram, which apparently was due to melting of recystallized amylose. Only after degradable starch structures were removed and enzyme-resistant amylose crystallites were isolated and concentrated, could their dissociation be recorded. Thermoanalytical characteristics of this transition were investigated using RS residues from amylomaize VII starch preparations