Type 1 resistant starch: Nutritional properties and industry applications

Kraithong, Supaluck; Wang, Shaokang; Junejo, Shahid Ahmed; Fu, Xiong; Theppawong, Atiruj; Zhang, Bin; Huang, Qiang

doi:10.1016/j.foodhyd.2021.107369

Cited by 47 publications

(19 citation statements)

References 80 publications

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“…Gel networks formed by high amounts of alginate (1% and 0.75% w/v) had a greater ability to improve the thermal resistance of encapsulated starch, possibly due to a better capability to prevent rapid heat and water penetration to the starch core. [ 10 ] The greatest thermal resistant improvement in AL 75–25 GU ( p < 0.05) was supported by the synergistic effects of the two polysaccharides. [ 9 ] Conversely, an increase in galactomannan polysaccharide content contributed to lower thermostability improvement.…”

Section: Resultsmentioning

confidence: 99%

“…The aggregation of starch granules rendered the granules less accessible to the digestive enzymes, contributing to the reduction of starch hydrolysis. [ 10 ] Besides, this complex structure might promote high gelatinized temperatures and slow the hydrolysis of the starch. The result is consonant with the finding of Xu and Zhang.…”

Section: Resultsmentioning

confidence: 99%

“…The change in starch fractions after the encapsulation process could be due to starch granules being physically wrapped by encapsulant matrices reducing water and enzyme penetrations. [ 10 ] Higher amounts of alginate (1% and 0.75% w/v) promoted higher SDS and RS contents to the encapsulated products compared to GG ( p < 0.05). Hypothetically, the galactomannan hydrocolloid formed a less coarse gel texture (Figure 1) resulting in lesser thermal resistant improvement (Table 2) and low hindrance of water/enzyme penetrations.…”

Section: Resultsmentioning

confidence: 99%

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Effects of Sodium Alginate and Guar Gum Matrices on the Structure and In Vitro Digestion of Native Corn Starch after Encapsulation Using Spray Drying

Kraithong

Theppawong

et al. 2023

Starch Stärke

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The study aims to investigate the influence of hydrocolloid matrices, including sodium alginate (SA) and guar gum (GG), on the digestive properties of native corn starch (NCS). The native starch is encapsulated with SA (1% w/v), SA (0.75% w/v) + GG (0.25% w/v), SA (0.50% w/v) + GG (0.50% w/v), SA (0.25% w/v) + GG (0.75% w/v), and GG (1% w/v) through a laboratory-scale spray drying process. The results reveal novel comparative and cooperative effects of encapsulant materials on starch hydrolysis. SA is found to be a superior encapsulant in terms of enhancing the slowly digestible starch (SDS) and resistant starch (RS) contents and improving the thermal stability of NCS, which is attributed to its rough matrix structure. This effect is attributed to the rough matrix structure of SA, which may offer greater resistance to water and enzyme penetration. The combination of 0.75% w/v SA + 0.25% w/v GG is found to be the most effective in reducing digestibility and enhancing thermal stability (p < 0.05), likely due to synergistic interactions between the two hydrocolloids. These findings provide valuable information on the effects of hydrocolloid matrices on the digestive properties of NCS and lay the foundation for future research.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Sodium Alginate and Guar Gum Matrices on the Structure and In Vitro Digestion of Native Corn Starch after Encapsulation Using Spray Drying

Kraithong

Theppawong

et al. 2023

Starch Stärke

Self Cite

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“…The concept of GI here is proposed to assist diabetics select food, with recommendations that low GI is good for diabetics, and by using glucose as a standard, foods can be divided as low (≤55), medium (55 ~ 69), and high (≥70) GI. The low GI is due to polyphenol and fibres, which convert the contents of the intestine into gel‐like substances that slow down the enzymatic activity of starch to produce low GI (Kraithong et al ., 2022). However, in general, cooking decreases the content of starch and amylose, and it is known that the sugar concentration varies depending on the cooking method during the digestion process.…”

Section: Resultsmentioning

confidence: 99%

Nutritional composition of Sacha inchi (Plukenetia volubilis) according to cooking method and its application as an elder‐friendly drink

Kim

Iida

Joo

2022

Int J of Food Sci Tech

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Summary Sacha inchi (Plukenetia volubilis) can be a great source of nutrition for the elderly since it contains great conditions of bioactive substances such as antioxidants and essential amino acids. Therefore, this study aimed to set up an optimal pretreatment method of Sacha inchi and to develop viscous beverage products for the elderly. As a result, roasting Sacha inchi had a significant effect on improving the essential amino acid content and antioxidant ability rather than raw and boiled one. However, because ageing threatens to choke older people even if they drink non‐viscous water, a viscous roasted Sacha inchi breeze was developed for the elderly. Therefore, it was confirmed that all thickening agents used in this study could be applied as elder‐friendly foods suitable for Korean Industrial Standards, and the regression equation for viscosity changes according to thickenrs concentrations was ‘Y = 75 312X−35.394’ for xanthan gum, ‘Y = 61 413X−201.33’ for locust bean gum, ‘Y = 4200.7X−7.2438’ for carrageenan, and ‘Y = 999.85X + 3.141’ for gum arabic. In conclusion, this study can help prevent suffocation and improve nutritional imbalance by developing viscous drinks using Sacha inchi for the elderly with weak oesophageal muscles.

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“…In the formation of type I RS, starch granules with proteins cause a slow reaction of digestive enzymes, and lower starch gelatinization occurs by preventing water diffusion. [ 21 ] As a result of enriching bread with type I RS, the amount of RS in the bread increased, and the starch digestibility of the bread decreased. RSs used in bread have been commercially produced or isolated from coarse grains (whole grain rye, barley, flaxseed, and whole grain) and legumes (peas, boiled white beans, and germinated mung beans).…”

Section: Resistant Starch Typesmentioning

confidence: 99%

A Comprehensive Review Resistant Starch‐Containing Bread as a Functional Food: Its Effect on Appetite, Glycemic Index, and Glycemic Response

Tekin

Fisunoğlu

2023

Starch Stärke

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Resistant starch (RS) passes through the small intestine undigested and is fermented in the large intestine. Due to this feature, RS functions as a prebiotic and, RS is added to various foods as a functional fiber. RS for traditional fiber has various advantages, such as increased viscosity, gel form, and volume increase. In terms of these advantages, RS, which is commercially produced, is used in the food industry for bread, breakfast cereals, cooked products, and pasta products. Bread is a food that is frequently consumed in human nutrition. Although bread is a frequent food, the fiber content of the bread is low and the glycemic index (GI) of the bread is high. For this reason, bread‐RS is used to convert the bread into a healthier version. Adding RS to bread increases the bread's fiber content and decreases the GI of the bread. RS reduces not only the GI of foods but also the glycemic response of individuals after consumption. RS, which can be fermented in the colon, is converted into short‐chain fatty acids (SCFAs) because of fermentation. RS affects glucose and insulin levels through the production of SCFA, which increases glucose uptake in the muscles and liver, releases intestinal hormones, and increases insulin sensitivity. The addition of RS to bread results in a product with a high fiber content and a low GI.

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Type 1 resistant starch: Nutritional properties and industry applications

Cited by 47 publications

References 80 publications

Effects of Sodium Alginate and Guar Gum Matrices on the Structure and In Vitro Digestion of Native Corn Starch after Encapsulation Using Spray Drying

Effects of Sodium Alginate and Guar Gum Matrices on the Structure and In Vitro Digestion of Native Corn Starch after Encapsulation Using Spray Drying

Nutritional composition of Sacha inchi (Plukenetia volubilis) according to cooking method and its application as an elder‐friendly drink

A Comprehensive Review Resistant Starch‐Containing Bread as a Functional Food: Its Effect on Appetite, Glycemic Index, and Glycemic Response

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