Production and physicochemical characterization of resistant starch type III derived from pea starch

Lehmann, Undine; Rössler, Christine; Schmiedl, Detlef; Jacobasch, G

doi:10.1002/food.200390014

Cited by 40 publications

(46 citation statements)

References 18 publications

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“…This pattern resulted because the extrusion treatment led to starch depolymerisation and linear chains showing a higher tendency to form structures presenting low enzymatic digestibility. 36,37 Because the gelatinisation temperature of mango starch was 70 • C, the amylose content of mango starch was important in this pattern. The regression model fitted to the RS experimental results showed a good correlation coefficient (0.80):…”

Section: Resultsmentioning

confidence: 99%

Resistant starch production from mango starch using a single‐screw extruder

Agustiniano-Osornio¹,

Gonzalez-Soto²,

Flores-Huicochea³

et al. 2005

J Sci Food Agric

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Resistant starches were prepared from mango starch by extrusion. An experimental design with independent variables temperature, screw speed and moisture content produced 20 samples that were studied to determine the effect of these variables on resistant starch (RS) content, water absorption index (WAI) and water solubility index (WSI). RS content was affected by moisture content and temperature. Screw speed and temperature also influenced RS content, the highest level (97 g kg −1 ) being obtained at low screw speed and high temperature, this pattern can be associated with a longer residence time, which gives rise to more opportunity for amylose chain association. The regression model fitted to the RS experimental results showed a good correlation coefficient (0.80). When moisture content and temperature decreased, WAI increased (105-142 g kg −1 ), but low WAI values (70-77 g kg −1 ) were obtained at moisture contents between 200 and 300 g kg −1 and high temperatures (140-150 • C). When moisture content and temperature increased, WSI increased (222-332 g kg −1 ), but at high temperature value (120 • C) assayed and the lowest moisture content (150 g kg −1 ), WSI also increased. In the range of moisture contents tested and at low temperatures, only partial gelatinisation occurred and low solubility was obtained.

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Section: Resultsmentioning

confidence: 99%

Resistant starch production from mango starch using a single‐screw extruder

Agustiniano-Osornio¹,

Gonzalez-Soto²,

Flores-Huicochea³

et al. 2005

J Sci Food Agric

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show abstract

“…The extrusion process increased the RS content to a maximum of 9.7%, compared with a low value of 1.1% for native starch. This pattern resulted because the extrusion treatment led to starch depolymerization and linear chains showing a higher tendency to form structures presenting low enzymatic digestibility [65,66]. Because the gelatinization temperature of this starch was 70°C, its amylose content was important in this pattern [4].…”

Section: Extrusionmentioning

confidence: 93%

Starches of Some Food Crops, Changes During Processing and Their Nutraceutical Potential

Bello‐Pérez¹,

Paredes‐López

2009

Food Eng. Rev.

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Starch is a polymer widely distributed in the nature and it is the principal component of cereals, tubers, legumes, and unripe fruits. Traditionally, starch has been isolated and used as raw material in diverse food products to produce or to improve specific functionalities and nowadays novel starches from unconventional sources have gained interest due to improved or due to different physicochemical and functional characteristics, especially for new food products. Recently, the potential nutraceutical characteristics of starchy products have increased the interest on this biopolymer. In this review, we describe the physicochemical and digestibility characteristics of starch present in diverse food crops namely maize and beans, and unconventional starch sources such as banana (Musa paradisiaca L.), mango (Mangifera indica L.), amaranth (Amaranthus hypochondriacus), and barley (Hordeum vulgare), among others. The starch after cooking, the storage of starchy products and the potential of starch isolated from unconventional sources to produce resistant starch-rich products using different treatments are emphasized.

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“…4) linear glucans within the optimal range was demonstrated by Potocki-Veronese et al (2005) and Schmiedl et al (2000) using amylosucrase from Neisseria polysaccharea and sucrose as substrate; however no industrial production has been reported. Debranching of amylopectin rich starches is thus used as a more practicable alternative to achieving a near optimum glucan chain distribution for RS III formation (González-soto, Mora-Escobedo, Hernández-Sánchez, Sánchez-Rivera, & Bello Pérez, 2007;Lehmann, Jacobasch, & Schmiedl, 2002;Lehmann, Rössler, Schmiedl, & Jacobasch, 2003;Mutungi, Onyango, Jaros, Henle, & Rohm, 2009). Recovery and recrystallization of glucans was also shown to be enhanced by controlled treatment of native starch with mineral acids prior to debranching (Lehmann et al, 2003).…”

Section: Introductionmentioning

confidence: 96%