Effects of Preheated Treatments on Physicochemical Properties of Resistant Starch Type III from Pullulanase Hydrolysis of High Amylose Rice Starch

Pongjanta, J.; Utaipattan, A.; Naivikul, Onanong; Piyachomkw, K.

doi:10.3923/ajft.2009.79.89

Cited by 17 publications

(11 citation statements)

References 22 publications

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“…For instance, a combination of acid hydrolysis and autoclaving‐cooling cycles was applied to optimize the yield of resistant starches in pea starch and cassava starch . In other studies, enzymatic debranching was conducted prior to retrogradation to obtain higher yields of resistant starch in pea starch , sago starch , high amylose corn starch , and rice starch . A combination of acid hydrolysis, debranching, and autoclaving‐cooling cycles was also used in several starches such as pea starch , banana starch , corn starch , and waxy corn starch .…”

Section: Modification Of Starchmentioning

confidence: 99%

Structural changes to starch after acid hydrolysis, debranching, autoclaving‐cooling cycles, and heat moisture treatment (HMT): A review

2017

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Starch is a carbohydrate polymer consisting of glucose monomers with alpha-glycosidic bonds comprising amylose (linear chains) and amylopectin (linear and branched chains). Starch modification is generally carried out for two reasons. First, native starch has limited applications. Second, functional properties can be added to starch through the modification to produce resistant starch for use in functional foods. Resistant starch has been revealed to show several health benefits including increasing faecal bulk, lowering colonic pH, and reducing glycaemic response. Acid hydrolysis, debranching, autoclaving-cooling cycles, and heat moisture treatment (HMT) are the common methods involved in resistant starch production. These modifications can lead to changes in the structure of starch related to its resistance to human digestion. Here, the structural changes observed by gel-permeation/filtration chromatography (GPC/GFC), Fourier transform infra-red (FTIR) spectroscopy, X-ray diffractometry (XRD), differential scanning calorimetry (DSC), and scanning electron microscopy (SEM) are discussed.

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Section: Modification Of Starchmentioning

confidence: 99%

Structural changes to starch after acid hydrolysis, debranching, autoclaving‐cooling cycles, and heat moisture treatment (HMT): A review

2017

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“…In this research, we hypothesized that chemical processing of barley with LA together with citric acid (CA), another organic acid, may act synergistically to enhance RS and modify fiber composition of barley. Previous works with the enzyme pullulanase (PUL) showed promising results concerning the enhancement of RS . Debranching enzymes like PUL quickly hydrolyze α‐1,6‐glucosidic bonds and produce linear polymers linked by α‐1,4‐glucosidic bonds from the amylopectin molecule, which facilitated starch retrogradation .…”

Section: Introductionmentioning

confidence: 99%

“…Previous works with the enzyme pullulanase (PUL) showed promising results concerning the enhancement of RS . Debranching enzymes like PUL quickly hydrolyze α‐1,6‐glucosidic bonds and produce linear polymers linked by α‐1,4‐glucosidic bonds from the amylopectin molecule, which facilitated starch retrogradation .…”

Section: Introductionmentioning

confidence: 99%

Treatments with organic acids and pullulanase differently affect resistant starch and fiber composition in flour of various barley genotypes (Hordeum vulgare L.)

Harder¹,

Khol-Parisini²,

Zebeli³

2015

Starch Stärke

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An enrichment of foodstuffs with RS and dietary fiber is meaningful for a healthier diet. Main goal of this research was to evaluate the effects of treating barley with citric acid (CA), lactic acid (LA), separately or together, and with the enzyme pullulanase (PUL) on RS and the contents of main nutrients of four barley genotypes. Treatment with PUL increased the RS content from 0.26 (control) to 1.29%. Enhancement of RS was also observed with 5% LA as well as with 5% CA, but these effects were barley genotype‐dependent. Treatment with CA increased the organic residue, a fraction that includes (1 → 3,1 → 4)‐β‐glucan, from 10.2 to 14.0%. Ash contents decreased from 2.42 to 1.98% by LA treatment and neutral detergent fiber decreased from 14.1 to 8.4% by CA treatment, depending on the used barley genotype. In conclusion, data indicated that treating barley with organic acids or PUL may have the potential to enhance the RS and beneficially modulate nutrient composition of barley. Further research is warranted to understand the mechanisms behind the effects observed herein and their nutritional implications in the diet.

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“…Pengaruh perlakuan debranching dengan pululanase dalam meningkatkan kadar RS3 telah dilaporkan oleh beberapa peneliti (Gonzales-Soto et al 2007;Leong et al 2007;Pongjanta et al 2009;Miao et al 2009;Mutungi et al 2009;Ozturk et al 2009;Zhao & Lin 2009;Vatanasuchart et al 2010). Secara umum, kadar RS3 dipengaruhi oleh konsentrasi enzim pululanase dan waktu inkubasi selama proses debranching, serta suhu dan waktu pemanasan (autoclaving), dan pendinginan (cooling) setelah proses debranching (Ozturk et al 2009;Zhao & Lin 2009;Vatanasuchart et al 2010).…”

Section: Teknikunclassified

“…Beberapa penelitian yang telah dilaporkan oleh Pongjanta et al (2009) pada pati beras, GonzalesSoto et al (2007) pada pati pisang, Mutungi et al (2009) pada pati singkong, Ozturk et al (2009) dan Miao et al (2009 pada pati jagung, Leong et al (2007) pada pati sagu, dan Faridah et al (2013) pada pati garut telah membuktikan bahwa debranching pati oleh enzim pululanase yang dilanjutkan dengan pemanasan bertekanan-pendinginan mampu meningkat- Jenie et al (2012) kan kadar pati resisten. Teknik debranching amilopektin pada pati dengan enzim pululanase terbukti mampu mengurangi jumlah siklus pemanasan bertekanan-pendinginan karena dapat menghasilkan amilosa rantai pendek dengan DP (19-29) sebagai bahan baku pembentukan pati resisten melalui proses retrogradasi.…”

Section: Hasil Dan Pembahasan Kajian Teknis Dan Ekonomis Peningkatan unclassified

Study of Development Resistant Starch Contained in Food Ingredients as Prebiotic Source

Setiarto¹,

Jenie²,

Faridah³

et al. 2015

JIPI

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ABSTRAKPrebiotik adalah bahan pangan yang secara selektif mampu menstimulasi pertumbuhan bakteri probiotik di kolon. Pati resisten merupakan pati yang tidak dapat dicerna oleh enzim pencernaan dan tahan terhadap asam lambung sehingga dapat mencapai usus besar untuk difermentasi oleh bakteri probiotik. Review ini bertujuan mengkaji upaya peningkatan kandungan pati resisten (RS) pada bahan pangan sebagai sumber prebiotik. Beberapa upaya peningkatan kadar RS dalam bahan pangan antara lain siklus pemanasan bertekanan-pendinginan, kombinasi lintnerisasi dengan pemanasan bertekanan-pendinginan, teknik hidrotermal, dan kombinasi debranching pululanase dengan pemanasan bertekanan-pendinginan. Hasil kajian secara tekno-ekonomis menunjukkan bahwa kombinasi fermentasi bakteri asam laktat dengan pemanasan bertekanan-pendinginan dapat dijadikan sebagai teknik alternatif untuk meningkatkan kandungan pati resisten dalam bahan pangan secara lebih efektif dan efisien.Kata kunci: bahan pangan, lintnerisasi, pati resisten, pemanasan bertekanan-pendinginan, prebiotik, pululanase ABSTRACT Prebiotics are food ingredients that selectively stimulate the growth of probiotic bacteria in the colon. Resistant starch (RS) is the starch that can not be digested by digestive enzymes and resistant to gastric acid so it can reach the colon to be fermented by probiotic bacteria. There are treatments to increase the content of RS such as: autoclaving-cooling cycling, combination of lintnerized with autoclaving-cooling, and combination of debranching pullulanase with autoclaving-cooling. The results of techno-economical study showed that the combination of fermentation followed by autoclaving-cooling can be used as an alternative technique to increase the content of resistant starch in food more effectively and efficiently.

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Effects of Preheated Treatments on Physicochemical Properties of Resistant Starch Type III from Pullulanase Hydrolysis of High Amylose Rice Starch

Cited by 17 publications

References 22 publications

Structural changes to starch after acid hydrolysis, debranching, autoclaving‐cooling cycles, and heat moisture treatment (HMT): A review

Structural changes to starch after acid hydrolysis, debranching, autoclaving‐cooling cycles, and heat moisture treatment (HMT): A review

Treatments with organic acids and pullulanase differently affect resistant starch and fiber composition in flour of various barley genotypes (Hordeum vulgare L.)

Study of Development Resistant Starch Contained in Food Ingredients as Prebiotic Source

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