College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Department of Developmental and Behavioral Pediatrics, Shanghai Children's Medical Center, Shanghai Jiao Tong University School of Medicine, Ministry of Education Shanghai Key Laboratory of Children's Environmental Health, Shanghai 200127, China. Electronic address: [Email]
Resistant starch from Kudzu (Pueraria lobata) was prepared by debranching and subsequent recrystallization under isothermal and cycled temperature conditions. The granule morphology of the resistant starch was irregular in shape and size with rough surface. All the resistant starch samples exhibited B + V-type crystalline structure. The peripheral regions of native starch were better organized than that of the resistant starch samples. The solubility and swelling degree of native starch and resistant starch samples increased with the increase of temperature. The water holding capacity of native starch was much higher in comparison with resistant starch when the temperature was above 80 °C. The resistant starch showed better transmittance and freeze-thaw stability than that of native starch. These results suggest that kudzu starch is a potential resource for resistant starch preparation.