Resistant starches from amylose mutants of corn by simultaneous heat-moisture treatment and phosphorylation☆

Sang, Yijun; Seib, Paul A.

doi:10.1016/j.carbpol.2005.07.022

Cited by 93 publications

(53 citation statements)

References 28 publications

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“…Sasaki and Matsuki (1998) showed that starches with higher swelling power tended to contain higher proportions of Iongamylopectin chains (d~35). However, Goman et al (2010) have shown in studies on potato and cassava starches that longer amylopectin chains (dP>18) inhibit swelling, whereas short chains (dp<14) favour swelling.…”

Section: Granular Swellingmentioning

confidence: 99%

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The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Varatharajan

Hoover

Liu

et al. 2010

Carbohydrate Polymers

153

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Heat-moisture treatment (HMT) is a physical modification technique that modifies starch structure and properties without destroying its granular structure. HMT has been shown to cause starch chain interactions and crystallite disruption/reorientation within the amorphous and crystalline domains. However, the part played by amylose (AM) during HMT of starches is not properly understood. Furthermore, a systematic study has not been carried out to examine how variations in HMT temperatures influence molecular structure, physicochemical properties and digestibility of normal potato (NP) and waxy potato (WP) starches. Thus, the objective of this study was to determine changes to molecular structure, physicochemical properties and digestibility ofNP and WP starches on HMT at different temperatures (80,100,120 and l30°C) for 16 h at 27% moisture. Structural changes on HMT were monitored by scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), polarized light microscopy (pLM), wide angle X-ray scattering (WAXS), attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy, fluorophore assisted capillary electrophoresis (FACE) and KlS spectra. Changes to physicochemical properties on HMT were determined by granular swelling, amylose leaching, gelatinization parameters and pasting properties. Digestibility of normal and waxy potato starches before and after HMT by porcine pancreatic a-amylase (PPA) was monitored by measuring initial velocity and by exarninationofthe granular structure at different stages of hydrolysis by SEM, CLSM and PLM. The results showed that structural changes on HMT were influenced by differences in starch chain mobility at different temperatures of HMT. Starch chain mobility, in turn, was influenced by the interplay between the extent to which B-type crystallites were transformed into A+B-type crystallites, kinetic energy imparted to starch chains and amylose content. The main type of structural changes influencing physicochemical properties at different temperatures of HMT were starch chain interactions (at 80 and IOO°C), disruption of hydrogen bonds between amylose-amylopectin and amylopectin-amylopectin (at 120 and l30°C), disorganization of amylopectin chains near the vicinity of the hilum (at 100, 120 and l30°C)andformationofinterruptedhelices(atl30°C).The susceptibility ofNP and WP starches towards a-amylase decreased at 80°C, but increased in the range 100 to l30°C. NPand WPstarches exhibited heterogeneity in degradation (NP>WP) Most studies have been on the impact ofHMT on the thermal properties, crystallinity and pasting propertiesofnorrnalstarches. Some researchers (Hoover and Manuel, 1996; Kweon el al., 2000;Zavareze et al., 2010) have attempted to explain the impact of HMT on the structure and physicochemical properties of starches varying in amylose content. However, the part played by amylose during HMT of starches is still not properly understood. Unlike in cereal starches, amylose has been shown to be co-crystallized with amylopectin...

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Section: Granular Swellingmentioning

confidence: 99%

“…This has stimulated research on RS fractions in food products. Several studies showed that HMT increases the RS content in high amylose starches (Brumovsky and Thompson, 2001;Jacobasch el al., 2006;Sang and Seib, 2006). Brumovsky el af.…”

Section: Sds Is Considered Beneficial For Dietary Management Of Metabmentioning

confidence: 99%

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Varatharajan

Hoover

Liu

et al. 2010

Carbohydrate Polymers

153

View full text Add to dashboard Cite

show abstract

“…Slowly digestible starch (SDS) has been proposed to exhibit many health benefits such as a slow increase of postprandial blood glucose, good stability and sustainability of blood glucose level, mild hormonal responses and desirable satiety and diabetes management [38] [39]. Previous studies made efforts to lower glycemic potential through re-formulation such asprotein fortification [4] and chemical modification of starch to increase the amount of resistant starch (RS) and slowly digestible starch (SDS) in native starch [26] [39].…”

Section: In-vitro Glycemic Behaviormentioning

confidence: 99%

“…G 120 was also measured as the total amount of glucose released after intestinal incubation for 120 minutes. Rapidly digestible starch (RDS) is calculated by Equation (3) and slowly digestible starch (SDS) is described as Equation (4) [26]. 20 RDS G *0.9…”

Section: Degree Of Gelatinizationmentioning

confidence: 99%

Effect of Specific Mechanical Energy on <i>In-Vitro</i> Digestion and Physical Properties of Extruded Rice-Based Snacks

Feng¹,

Lee

2014

FNS

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The effect of specific mechanical energy (SME) on in-vitro digestion and physical properties of extruded rice-based snacks was investigated in this study. Whole grains of medium grain brown rice (BR), medium grain sushi rice (SR) and long grain jasmine rice (JR) were extruded to prepare the rice-based snacks using a single screw extruder without additional thermal energy input. SME during extrusion was varied by changing feed moisture content. The feed moisture content (wet basis) was 9.99% -12.55% for BR, 11.37% -13.92% for SR and 12.42% -14.39% for JR, respectively. Six extruded samples of each type of rice with different SME were collected and analyzed. With the decreasing SME, all three types of rice-based snacks showed significant decreases (p < 0.05) on rapidly digestible starch (RDS) and significant increases (p < 0.05) on slowly digestible starch (SDS). Physical properties, including expansion ratio (ER), bulk density (BD) and fracture energy (FE) were found to be highly correlated to SME. The results indicated that SME has significant effects on in-vitro digestibility and potentially glycemic index of extruded rice snacks. SME also can be an indicative parameter for the physical properties of rice-based extruded snacks.

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“…Resistant starch obtained during chemical or physical modification is being investigated nowadays, due to the fact that it possesses some specific physical properties, as well as because of its health benefits [49,86,87,96]. During chemical modification functional groups are introduced to the starch molecule, which then leads to the changes of physical and chemical properties of obtained product, and also it lowers the availability of the starch to amylolytic enzymes, because new functional groups prevent occurring of the enzymesubstrate complex [7].…”

Section: Rs1 = Ts -(Rds + Sds) -Rs2 -Rs3 Rs2 = Ts -(Rds + Sds) -Rs1 -mentioning

confidence: 99%

Resistant Dextrins as Prebiotic

Śliżewska¹,

Kapuśniak²,

Barczyńska³

et al. 2012

Carbohydrates - Comprehensive Studies on Glycobiology and Glycotechnology

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Resistant starches from amylose mutants of corn by simultaneous heat-moisture treatment and phosphorylation☆

Cited by 93 publications

References 28 publications

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Effect of Specific Mechanical Energy on <i>In-Vitro</i> Digestion and Physical Properties of Extruded Rice-Based Snacks

Resistant Dextrins as Prebiotic

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Resistant starches from amylose mutants of corn by simultaneous heat-moisture treatment and phosphorylation☆

Cited by 93 publications

References 28 publications

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Effect of Specific Mechanical Energy on &lt;i&gt;In-Vitro&lt;/i&gt; Digestion and Physical Properties of Extruded Rice-Based Snacks

Resistant Dextrins as Prebiotic

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Effect of Specific Mechanical Energy on <i>In-Vitro</i> Digestion and Physical Properties of Extruded Rice-Based Snacks