Pregelatinized starches enriched in slowly digestible and resistant fractions
- Authors
- Agama-Acevedo, Edith; Bello-Perez, Luis A.; Lim, Jongbin; Lee, Byung-Hoo; Hamaker, Bruce R.
- Issue Date
- Nov-2018
- Publisher
- ELSEVIER SCIENCE BV
- Keywords
- High-amylose starches; Hydrothermal treatment; Slowly digestible starch; Resistant starch; Cold-swelling
- Citation
- LWT-FOOD SCIENCE AND TECHNOLOGY, v.97, pp.187 - 192
- Journal Title
- LWT-FOOD SCIENCE AND TECHNOLOGY
- Volume
- 97
- Start Page
- 187
- End Page
- 192
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/3095
- DOI
- 10.1016/j.lwt.2018.06.007
- ISSN
- 0023-6438
- Abstract
- Consumption of slowly digestible and resistant starches (SDS and RS) is known to modulate postprandial glucose levels and attain extended glucose release. In this study, pregelatinized high-amylose maize starches (50 and 70 g amylose 100 g(-1) starch) were subjected to hydrothermal treatments [40 g water 100 g(-1), heat-moisture treated (HMT) at 100 degrees C and low temperature-moisture treated (LMT) at 4 degrees C) to increase total amount of SDS and RS. Hydrothermal treatment of pregelatinized high-amylose starches produced higher amounts of SDS (27.0 and 26.4% for HMT and LMT amylomaize V, and 21.5 and 21.6% for HMT and LMT amylomaize VII) and RS (36.2 and 31.5 g/100 g, and 47.5 and 37.5 g/100 g, respectively), than pregelatinized normal or waxy starches (SDS- 2.3 and 3.2 g/100 g, and 13.7 and 15.8 g/100 g, respectively; and RS 10.2 and 7.8 g/100 g, and 12.4 and 11.0 g/100 g, respectively). Granule morphology was retained in pregelatinized high-amylose starches, apparently due to their restricted swelling. Starch debranching profiles showed a minor increase in DP 25-36 in SDS and RS, suggesting that higher intermediate fractions of the high-amylose starches may create an overall material effect resulting in slower digestion of hydrothermal treated starches. High SDS and RS in pregelatinized starches could be applied in cold-formed food products.
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Collections - 바이오나노대학 > 식품생물공학과 > 1. Journal Articles
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