Comparison of Cassava resistant starch made by different kinds of acid on properties

With cassava starch as raw materials, groups of resistant starch of RS3 type were separately prepared by citric acid, lactic acid or phosphate acid, and the output of resistant starch, amylose content, freeze- thaw stability and water-holding capacity of them were determined and compared with the samples made by hydrochloric acid.The highest output of resistant starch ratios made by citric acid, lactic acid, and phosphate acid were 9.96%, 10.09%, and 15.9%, while the highest amylose contents were 26.58%, 26.43%, and 21.01%.The output of resistant starch of the citric- acid- group and the lactic- acid- group were lower than the phosphate- acid- group, and having similar properties, but with lower freeze- thaw stability and water- holding capacity. The addition of lactic acid might have an improvement in freeze- thaw stability to 36.16. The trends of the influence by the pH in preparation on the properties of the samples were similar, while the differences were caused by the varieties of the acids.