Physicochemical properties and in-vitro digestibility studies of microwave assisted chemically modified breadfruit (Artocarpus altilis) starch

Abstract

Chemical modifications (citrification, acetylation and phosphorylation) of breadfruit (Artocarpus altilis) starch were performed using dual (microwaveassisted and chemical) processes, the physicochemical properties, degree of substitution and in-vitro starch hydrolysis of the modified starches were evaluated using standard methods while changes in molecular structure was assessed using Fourier transform-infrared (FTIR) spectroscopy. The results showed that bulk density ranged from 0.22 to 0.28 g/ml, swelling power (5.89 to 6.23), solubility (0.13 to 0.17 g), water absorption capacity (WAC) (0.5 to 0.9 mg/g), and oil absorption capacity (OAC), 0.8 to 1.0 ml/g. Starch and amylose contents varied between 122 and 206 mg/g and 16 to 36%. The degrees of citrification in chemically and microwave modified starches were 0.2 and 0.31% while chemical and microwave modified acetylation were and 0.24 and 0.36%, respectively. The infrared spectra of modified starches showed characteristics band for C = O at 1754 to 1375 cm −1 for acetylated starches and at 1240 cm −1 to 1417 cm −1 belonging to P = O stretching vibration for phosphorylated starches. The in-vitro starch hydrolysis showed that modified starches recorded decreased rate of hydrolysis and glycemic index compared to native starch. Microwave-assisted chemically modified starch recorded better functional properties and low glycemic index compared to chemically modified starch. The study revealed that modification of breadfruit starch could enhance efficient utilization of breadfruit for both industrial and nutritional purposes.

Physicochemical Characterizations, Digestibility, and Lipolysis Inhibitory Effects of Highland Barley Resistant Starches Prepared by Physical and Enzymatic Methods

“…On the contrary, HBSI and HBSP showed relatively wider bandwidths than HBS, suggesting a higher crystallite structure [ 19 ]. It was noteworthy that the representative peak of -OH was found to be around 3370.0 cm −1 , whereas the microwave-assisted autoclaving and isoamylase debranching modifications led to apparent redshifts with the absorption changed to 3392.0 cm −1 , representing a substitution of the O-H bound [ 28 ]. No evident impacts on the -OH peak were found in HBSA and HBSP.…”

Esterified unpopped foxnut (Euryale ferox) starch: molecular and rheological characterization

“…Acetylation increases starch solubility by retaining water molecules due to the higher affinity of substituent groups for water in the starch granules 33 . Many authors have reported the increase in solubility of acetylated starches 17,34,35 . It is believed that acetyl groups in starch could disrupt hydrogen bonding in the granules and disorganize the intragranular structure, making it easier for water to reach the amorphous regions of the acetylated starches 18 …”

Improvement of Prebiotic Properties and Resistant Starch Content of Corn Flour (Zea mays L.) Momala Gorontalo Using Physical, Chemical and Enzymatic Modification

“…In vitro starch digestibility of MCF was analysed by measuring the maltose level as the product of hydrolysis MCF by using α-amylase from Aspergillus oryzae (Sigma 10065-10G) 100 U compared to starch solution. This analysis was performed by referring to a method from Otemuyiwa and Aina (2021) . Sample absorbance and blank solution were determined by Spectrophotometer UV-Vis (Shimadzu UV-1800, Tokyo, Japan) at 520 nm.…”