Indigestible pyrodextrins prepared from corn starch in the presence of glacial acetic acid

Lin, Chia-Long; Lin, Jheng-Hua; Zeng, Han-Mei; Wu, Yuan-Hsi; Chang, Yung‐Ho

doi:10.1016/j.carbpol.2018.01.087

Cited by 27 publications

(27 citation statements)

References 27 publications

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“…It can be concluded that increasing both the microwave power intensity and the duration of heating allowed to obtain dextrins with an increasingly darker coloration, which is indicated by even lower values of the L* parameter and higher values of the ∆E parameter. This is in line with previous observations, which showed that harsher conditions (e.g., longer reaction time, higher temperature, or acid concentration) resulted in a darker color of dextrins [ 8 , 12 , 13 , 34 ].…”

Section: Resultssupporting

confidence: 93%

Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production

et al. 2021

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Dietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increasing resistance to starch enzymatic digestion. The conventional dextrinization time can be decreased by using microwave-assisted heating. The main objective of this study was to obtain dietary fiber from acidified potato starch using continuous and discontinuous microwave-assisted heating and to investigate the structure and physicochemical properties of the resulting dextrins. Dextrins were characterized by water solubility, dextrose equivalent, and color parameters (L* a* b*). Total dietary fiber content was measured according to the AOAC 2009.01 method. Structural and morphological changes were determined by means of SEM, XRD, DSC, and GC-MS analyses. Microwave-assisted dextrinization of potato starch led to light yellow to brownish products with increased solubility in water and diminished crystallinity and gelatinization enthalpy. Dextrinization products contained glycosidic linkages and branched residues not present in native starch, indicative of its conversion into dietary fiber. Thus, microwave-assisted heating can induce structural changes in potato starch, originating products with a high level of dietary fiber content.

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Section: Resultssupporting

confidence: 93%

Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production

et al. 2021

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“…In the first stage of the pyrolysis, starch molecules are significantly degraded by heat and acid, as reflected in a continual decrease in starch molecular weight, progressive increase in insolubility in water, decreased viscosity, and increased reducing value (Bai et al, 2014;Trithavisupa et al, 2019;Wurzburg, 1986). In addition, the indigestibility and IDF content are found to increase together with an increase in the concentration of acidic catalyst used (Lin et al, 2018;Trithavisupa et al, 2019). In the present study, irradiation owning acid-like degradation effect has catalyzed to pyrolysis reaction resulting from the synergic increase in IDF content of rice pyrodextrin.…”

Section: Effect On the Indigestible Fractionmentioning

confidence: 47%

“…The water solubility of starch and pyrodextrins at various temperatures was determined following the method of Lin et al (2018).…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

“…The characteristics of pyrodextrin products cover a wide range depending on pre-treatment, type and level of acid used, and process conditions (pyrolytic temperature, heating rate, conversion duration). In this context, hydrochloric acid is usually employed as a catalyst to promote pyrolysis (Mao et al, 2021), but some organic acids have also been utilized as an alternative candidate or in cooperation with HCl (Kapusniak (Jochym) et al, 2021;Lam et al, 2020;Lin et al, 2018). However, the use of acidic catalysts, whether organic or inorganic, contains a critical limitation, which is the undesired carbonization caused by inhomogeneous mixing between acid and starch (Wurzburg, 1986).…”

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confidence: 99%

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Effect of gamma irradiation and pyrolysis on indigestible fraction, physicochemical properties, and molecular structure of rice starch

Lam

Quynh²,

Diep³

et al. 2021

J. Food Process. Preserv.

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Processing starch into resistant starch has many benefits for human health and the food industry. It has been demonstrated that resistant starch (RS) is not hydrolyzed by the amylase enzyme, so it is not absorbed through the small intestine. This has contributed to significantly reducing energy supply to the body without increasing blood sugar. Therefore, the RS has been considered as an essential nutrient to human, especially for obesity, diabetes, and cardiovascular diseases (Homayouni et al., 2013;Cao et al., 2018). Moreover, RS, used as a staple ingredient in many diets and healthy foods exhibits an excellent dietary fiber with superior properties (Yangilar, 2013;Yang et al., 2020).As a proof of concept, resistant starch is classified into five types, in which resistant dextrin (RD) and resistant maltodextrin (RMD) reside to Type-4 as partly hydrolysed starch (Yangilar, 2013). RMD product such as Fibersol-2 or Nutriose has been commercially produced by two important steps: pyrolysis and enzymatic hydrolysis

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“…The reduction in L* values following microwaving was due to slight discoloration of the starch samples which may be associated with partial depolymerisation of starch into pyrodextrins (Oyeyinka et al ., 2019). Pyrodextrins may be formed when starch is heated alone or in the presence of catalysts (Lin et al ., 2018).…”

Section: Resultsmentioning

confidence: 99%

Influence of microwave heating and time on functional, pasting and thermal properties of cassava starch

Oyeyinka

Akinware

Bankole

et al. 2020

Int J of Food Sci Tech

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The effect microwaving power and time on the functional, pasting and thermal properties of cassava starch was investigated. Cassava starch at a moisture content of 30% was microwaved at 600 and 700 W for 0, 5, 15, 30 and 60 s following a preliminary study. Microwaving power and time did not alter the crystalline pattern of the starch, but there were obvious changes in the starch morphology. Starch colour was significantly (P ≤ 0.05) altered by microwave heating, with the total colour difference increasing from 4.85 to 43.01. Microwave treatment increased starch gelatinisation temperatures but decreased the swelling power, water absorption capacity and the relative crystallinity. These changes were influenced by microwave heating power and time. The results further revealed that the peak viscosity (3714.00-1947.00 cP) and setback ratio (1.70-1.49) decreased with increasing microwave heating time. However, breakdown viscosity (322.67-897.63 cP) and pasting temperature (1947.00-3714.00°C) increased.

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Indigestible pyrodextrins prepared from corn starch in the presence of glacial acetic acid

Cited by 27 publications

References 27 publications

Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production

Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production

Effect of gamma irradiation and pyrolysis on indigestible fraction, physicochemical properties, and molecular structure of rice starch

Influence of microwave heating and time on functional, pasting and thermal properties of cassava starch

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