TECHNOLOGY OF SYNTHESIS OF RESISTANT STARCH, APPLICABLE FOR EMULSION SYSTEMS, ON THE BASIS OF ULTRASONIC CAVITATION

Abstract

Recent studies on resistant starch (RS) indicate that this particular type of starch can be defined as an ingredient with dietary fiber properties, which allows it to expand its functional and technological applicability as surfactant particles for emulsions. It is known that RS plays an important role in reducing the glycemic index of foods, so it can be used in food systems as a functional ingredient, minimizing the risks of diseases such as diabetes, obesity, and other chronic dis-eases that are directly related to excessive consumption of starchy foods. The formation of RS is affected by granule structure, starch crystallinity, and the amylose-to-amylopectin ratio. The content of amylose directly affects the content of resistant starch. It is known that the starch grain has a semi-crystalline structure due to the presence of a branched chain of amylopectin, while the amyl-ose fraction is characterized by a more amorphous region. Our study is aimed at studying the pos-sibility of treating starch suspensions with low-frequency ultrasound (LFS) for the synthesis of a fraction of resistant starch (RS). The decrease in the crystallinity of the starch samples treated with NHS indicates an increase in the proportion of amylose in the starch grain. To determine the crystallinity, Fourier transform X-ray diffraction was used, which showed that the wave number ratio of 1049/1022 cm–1/cm–1 indicates a decrease in crystallinity. Therefore, a decrease in crystallinity was observed in the starch treated with NHS compared to the control sample. This fea-ture indicates that the accumulation of amylose occurs mainly in the amorphous region of the starch granules, which is confirmed by measurements of the amount of amylose, which was respectively 0.0143 for the control and 0.1530 for the test sample.