Characteristics of amylose–lipid complex prepared from pullulanase-treated rice and wheat flour

Lee, Sang Hoon; Huang, Wen Yan; Hwang, Jinhee; Yoon, Hyeock; Heo, Wan; Hong, Jiyoun; Kim, Mi Jeong; Kang, Chang-Soo; Han, Bok Kyung; Kim, Young Jun

doi:10.1007/s10068-023-01411-0

Cited by 3 publications

(1 citation statement)

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“…RS is considered as an insoluble fiber that is resistant to enzyme hydrolysis due to its compact structure. Among the five types of RS, RS type V is much more heat-stable and difficult to digest due to lipids binding to amylose in granules [31,32]. Our results showed that the PSpa-supplemented bread has a significantly increased TDF content compared to the control (Table 4).…”

Section: Bread Propertiesmentioning

confidence: 72%

Preparation of Resistant Starch Types III + V with Moderate Amylopullulanase and Its Effects on Bread Properties

Li,

Deng,

Han

et al. 2024

Foods

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The potential of PulY103A (a moderate amylopullulanase originating from Bacillus megaterium) for resistant starch production under moderate conditions (40 °C; a pH of 6.5) was investigated. PulY103A was much more suitable for pea resistant starch production with a high growth rate of 3.63. The pea resistant starch (PSpa) produced with PulY103A had lower levels of swelling power and solubility and a better level of thermostability than native pea starch (PSn) and autoclaved PS (PSa). The starch crystallinity pattern was B + V, which indicated that the PSpa belonged to RS types III + V. In addition, PSpa was used for breadmaking. The results showed that the bread quality was not significantly influenced compared to the control group when the content of PSpa was under 10% (p > 0.05). The bread supplemented with 10% PSpa had a significantly increased TDF content compared to that of the control (p < 0.05). Moreover, the in vitro mineral bioavailability of the bread sample was influenced gently compared to other dietary fibers, and the bread sample changed from a high-glycemic-index (GI) food to a medium-GI food corresponding to white bread at the same concentration of PSpa. These results indicated that PSpa is a good candidate for the production of dietary foods.

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Section: Bread Propertiesmentioning

confidence: 72%