Factors affecting the digestibility of raw and gelatinized potato starches

Noda, Takahiro; Takigawa, Shigenobu; Matsuura‐Endo, Chie; Suzuki, Tatsuro; Hashimoto, Naoto; Kottearachchi, N. S.; Yamauchi, Hiroaki; Zaidul, I.S.M.

doi:10.1016/j.foodchem.2008.02.027

Cited by 143 publications

(98 citation statements)

References 18 publications

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“…In contrast to potato peel, the most effective enzymes for the mash were amylase and pectinase, which contain appreciable amylase activity. As raw potato starch is rarely susceptible to digestion without a previ- ous gelatinization treatment (Noda et al, 2008), starch in substandard mash was readily hydrolyzed by the enzymatic reaction due to boiling before the mashing process. The most ethanol (48.6 mg/mL) obtained from the mixture of potato peel and substandard mash was accomplished by the combination of all three enzymes.…”

Section: Resultsmentioning

confidence: 99%

Enzymatic Hydrolysis and Ethanol Fermentation of By-Products from Potato Processing Plants

Yamada

Shinomiya²,

Ohba³

et al. 2009

FSTR

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By-products from potato processing plants were liquefied and partially saccharified using three commercially available enzymes, followed by ethanol fermentation by yeast and then hydrolysis by glucoamylase. From 12% (w/w) of fresh potato peel, about 20 mg/mL ethanol was formed in the supernatant via amylase, pectinase, or an enzyme complex; this yield was slightly increased with combinations of these enzymes. Supplementation of substandard mash to potato peel (1:1) as a raw material enhanced the amount of ethanol formation, increasing it to approximately 50 mg/mL by the mixture of all three enzymes. After the addition of yeast and glucoamylase to the partially saccharified material, ethanol formation proceeded gradually and slowed in 12 h with the consumption of fermentable sugars. Galacturonic acid derived from pectin was not fermented and remained in the fermented broth. In the by-products, the conversion rate of sugars to ethanol was estimated to be 42.5%.

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Section: Resultsmentioning

confidence: 99%

Enzymatic Hydrolysis and Ethanol Fermentation of By-Products from Potato Processing Plants

Yamada

Shinomiya²,

Ohba³

et al. 2009

FSTR

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“…Various studies have demonstrated the influence of different nutrients in foods on starch hydrolysis. These nutrients included protein content (Anderson et al, 1981;Chung et al, 2008), moisture content (Lynch et al, 2007), phosphorus content (Noda et al, 2008;Absar et al, 2009) and resistant starch (Frei et al, 2003;Deepa et al, 2010). All these factors had been found to affect starch digestibility.…”

Section: Introductionmentioning

confidence: 99%

In Vitro Starch Hydrolysis and Prediction of Glycemic Index (PGI) in “Amala” and Plantain Based Baked Products

Barine¹,

Yorte²

2016

JFR

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Various levels of bambara groundnut protein cocnentrate ranging from 0 to 15% were used in the formulation of plantain paste (Amala) and plantain baked products. 'Amala' and cookies were produced from 85% plantain flour and 15% bamabara groundnut protein concentrate, while cakes and bread were produced from 70% wheat flour, 20% plantain flour and 10% bambara groundnut protein concentrate. Starch fractions and in vitro starch hydrolysis of the products were determined. The lowest total starch value was found in plantain flour (51.51%) and highest in cakes (70.62%). There was no significant difference in resistant starch between plantain flour and 'amala' (5.22% and 4.99%, respectively). The lowest resistant starch was observed in bread (0.94%), while digestible starch was higher in bread and cakes compared to plantain flour. Higher total starch also resulted in higher digestible starch. The kinetic constant of plantain products showed very low values suggesting generally, higher resistance to enzymatic hydrolysis. The highest hydrolysis index (HI) of 74.85%, and 74.25% were observed in cakes and bread, respectively; which also resulted in higher predicted glycemic index (PGI) of 80.79% (Cakes) and 80.45% (Bread). These values were significantly different from that obtained for 'amala' with H1 of 56.40% with a corresponding PGI of 70.67% while cookies recorded HI value of 62.64% and PGI of 74.10%. The lowest HI (53.98%) and PGI (69.35%) was observed in plantain flour. This study showed that the more plantain flour in the product formualtions, the lower the hydrolysis index (HI) and the predicted glycemic index (PGI).

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“…However, a fraction of starch, which is defined as resistant starch, is not digested in the small intestine and reaches the large intestine, where it is hydrolysed and fermented by microorganisms. Potato starch (PS) is 20% amylose, which has large granules and a B-crystalline structure that is not generally accessible to digestive enzymes (Champ and Colonna, 1993;Noda et al, 2008). In vitro hydrolysis of raw potato starch with amylolytic enzymes showed significant resistance to these enzymes (Lee et al, 1985;Bauer et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Effect of substitution of wheat starch by potato starch on the performance, digestive physiology and health of growing rabbits

Pinheiro¹,

Cunha²,

Mourão³

et al. 2013

Animal

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The goal of this research was to study the effect of the substitution of wheat starch by potato starch (PS) on the performance, health and digestion of growing rabbits. Three experimental diets were formulated with 0%, 7% and 14% PS (PS0, PS7 and PS14, respectively) and similar starch contents (22% dry matter basis), proteins and fibre. The three diets were administered to three groups of 48 rabbits from weaning (28 days) to slaughter (70 days), and growth and health measurements were made. Another 10 rabbits per diet (30 rabbits at each age), reared under similar conditions, were slaughtered at 6 to 10 weeks of age, and the digesta were collected to analyse the caecal microbial activity (pH, volatile fatty acids (VFA) levels, fibrolytic activity) and the starch concentration in the ileal digesta. At the same ages, the whole tract digestibility coefficients were measured in 10 other rabbits for each treatment (30 rabbits). The feed intake between 28 and 42 days of age (days) increased by 11% (P , 0.05) in PS0 v. PS14. Over the whole growth period (28 to 70 days), weight gain was similar among diets (40.5 g/day), whereas the feed intake and feed conversion increased (8.5% and 5.2%, respectively; P , 0.05) with the PS14 diet. Mortality and morbidity were not affected by the diets. The starch concentration of the ileal contents increased (P , 0.01) with the addition of PS to the diet (0.39%, 0.77% and 1.08% for diets PS0, PS7 and PS14, respectively). Starch digestibility was 0.8 percentage units higher (99.8% v. 99.0%) with the PS0 diet than the PS14 diet (P 5 0.04). The bacterial cellulolytic activity in the caecum tended to be higher with the PS14 diet (P 5 0.07). The total VFA caecal concentration increased (P , 0.01) only in 6-week-old rabbits with PS7 compared with PS0 (54.7 v. 74.5 mmol/l). Protein digestibility and ileal starch concentration decreased (P , 0.05) with age (6 v. 10 weeks), and hemicelluloses digestibility increased (P , 0.05). At 10 weeks of age, rabbits showed a higher VFA pool (6.25 mol) and proportion of butyrate (15.9%) and a lower proportion of acetate (79.3%), ammonia level (7.5 mmol/l) and C3/C4 ratio (0.31) than at 6 weeks of age. The intake of potato starch had no effect on the performance, caecal microbial activity or digestive health of growing rabbits.

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Factors affecting the digestibility of raw and gelatinized potato starches

Cited by 143 publications

References 18 publications

Enzymatic Hydrolysis and Ethanol Fermentation of By-Products from Potato Processing Plants

Enzymatic Hydrolysis and Ethanol Fermentation of By-Products from Potato Processing Plants

In Vitro Starch Hydrolysis and Prediction of Glycemic Index (PGI) in “Amala” and Plantain Based Baked Products

Effect of substitution of wheat starch by potato starch on the performance, digestive physiology and health of growing rabbits

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