Enzyme‐Resistant Starch Spherulites

Abstract

Enzyme resistant starch spherulites have the potential to be used as time-release matrices for delivery of nutrients and active pharmaceutical ingredients to the lower gastrointestinal tract if their enzyme resistance can be predictably controlled. Here is demonstrated the modification of resistant starch content of spherulites using amylose of varying molecular weight. Starch spherulites made from common corn starch amylose of DP 642 and DP 120 DP exhibited 24 and 34 % B-type crystallinity and 36.6 and 61.7 % resistant starch content, respectively. Though fewer in number and with a tendency to clump, spherulites maintained their approximate size, shape and birefringence after hydrolysis with -amylase and This article is protected by copyright. All rights reserved.amyloglucosidase for up to 48 h. Enzyme digestion for 16 h caused a near doubling in dissolution enthalpy of the residue and also in enzyme resistance when the residue was digested for an additional 16 h. Atomic force microscopy revealed that the spherulites comprised a dense periphery with fine structure similar to native starch granules.Starch spherulites resistant to digestive enzymes may be used to deliver nutrients or active pharmaceutical ingredients (APIs) to the lower gastrointestinal tract. Here is demonstrated the modification of resistant starch content of starch spherulites to control their degradation rate by altering amylose degree of polymerization (DP). Employed as carriers of APIs this would allow for their delivery to and release in the colon.