An aqueous high amylose rice starch

An aqueous high amylose rice starch (15% w/w) was prepared by mixing starch sample
in distilled water. The slurry samples were kept at 30°C for 1 hr with occasional vigorous shaking. The annealed samples were partially gelatinized at 75°C for 30 min and cooled to 55°C. The starch samples were debranched (using 8 unit pullulanase
enzymes per gram starch) at 55°C for 0, 2, 4, 8, 16, 24, and 48 hr in water bath shaker (170 rpm).The debranched gelatinized samples are then autoclave at 121°C for 15 min and tested for the degree of hydrolysis. The debranched starches with different degrees of hydrolysis were stored at 4°C
for 16 hr. Afterward, the one cycle of freezing and
thawing process (-10/30°C) of the samples were
applied to promote syneresis of the retrograded
starches. The retrograded starch was dried at 45°C
to approximately 10% moisture content. The RS
III samples were ground and passed through a 100-mesh sieve and packed in plastic bags for further
determinations.