<i>In‐vivo</i>and<i>In‐vitro</i>Digestion of Resistant Starch

Haralampu, Stephen G.

doi:10.1002/9780470999615.ch35

Cited by 5 publications

(2 citation statements)

References 25 publications

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“…The RS rich samples (V2 & V3) shows broad peaks when compared with native starches because of its re-association of amylose upon retrogradation. Haralampu (2001) reported that DSC of retrograded amylose shows thermal activity from 100 to 165°C due to the amylose retrogradation. The enthalpy of gelatinization was observed to be lowest for V1 (275.1 J/g) when compared with V2 (320.3 J/g) & V3 (343.5 J/g).…”

Section: X-ray Diffractionmentioning

confidence: 99%

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme

2013

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Pullulanase enzyme (40 U/g, 10 h) was used for enzymatic hydrolysis of potato starch which was autoclaved (121°C/30 min), stored under refrigeration (4°C/24 h) and lyophilized. Comparison of morphological, pasting, textural and thermal properties among native hydrolysed starch (V2) and gelatinized hydrolysed starch (V3) prepared using pullulanase enzyme on potato starch (V1) were studied. The round, elliptical, irregular and oval shape with smooth surface of V1 was replaced with amorphous mass of cohesive structure leading to loss of granular appearance in V2 and V3. The percentage of amylose and resistant starch content of V2 (27.16 %) and (24.16 %); V3 (51.44 %) and (29.35 %) was higher when compared to V1 (22.17 %) and (3.62 %). The swelling power of V1 observed at 60°C (0.85 %) and 95°C (8.64 %) were significantly different from V2 at 60°C (4.97 %) and 95°C (7.66 %) and that of V3 at 60°C (5.82 %) and 95°C (7.5 %). Significance difference in water solubility (7.62 %) and absorption capacity (6.11 %) was noted in V3 when compared with V1 and V2 owing to amylose/amylopectin content. Increase in water solubility and absorption capacity along with decrease in swelling power of V2 and V3 was noted due to hydrolytic and thermal process. RS obtained from hydrolysis showed a reduction in viscosity, indicating the rupture of starch molecules. The viscosity was found to be inversely proportional to the RS content in the sample. The thermal properties of RS increased due to the retrogradation and recrystallization (P <0.05).

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Section: X-ray Diffractionmentioning

confidence: 99%

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme

2013

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“…Endotherms II and III (143–166 °C) represent the melting of retrograded amylose crystals, therefore are endothermic transition of the RS formed by long starch chains. According to Haralampu (2001), the DSC of the retrograded amylose shows thermal activity from 100 to 165 °C, depending on the molecular mass and how the amylose was retrograded (time/temperature history), and RS have peak temperatures in DSC ranging from 120 to 165 °C and are associated with the melting of amylose double helices.…”

Section: Resultsmentioning

confidence: 99%

Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch

Polesi

Sarmento

Franco

2011

International Journal of Food Science &Amp; Technology

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The content and physicochemical properties of resistant starches (RS) from wrinkled pea starch obtained by different molecular mass reduction processes were evaluated. Native and gelatinised starches were submitted to acid hydrolysis (2 m HCl for 2.5 h) or enzymic hydrolysis (pullulanase, 40 U g )1 for 10 h), followed by hydrothermal treatment (autoclaving at 121°C for 30 min), refrigeration (4°C for 24 h) and lyophilisation. Native starch showed RS and total dietary fibre contents of 39.8% and 14.3%, respectively, while processed ones showed values from 38.5% to 54.6% and from 22.9% to 37.1%, respectively. From these, the highest contents were among acid-modified starches. Processed starches showed endotherms between 144 and 166°C, owing to the amylose retrogradation. Native and processed starches showed low viscosity, which is inversely proportional to the RS concentration in samples. The heat treatment promoted an increase in the water absorption index. The pea starch is a good source for obtaining resistant starch by acid hydrolysis.

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Resistant Starch and Its Applications

2018

Functional Starch and Applications in Food

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In‐vivoandIn‐vitroDigestion of Resistant Starch

Cited by 5 publications

References 25 publications

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme

Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch

Resistant Starch and Its Applications

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