In vitro digestibility characteristics of octenyl succinic acid (OSA) modified starch with different amylose content

Madai Lopez-Silva, Luis A. Bello-Perez, Victor M. Castillo-Rodriguez, Edith Agama-Acevedo, Jose Alvarez-Ramirez

Research output: Contribution to journalArticle

Abstract

The effect of amylose content in the in vitro digestibility of non-modified and OSA-modified corn starch was studied. Corn starches with different amylose content (waxy, normal and Hylon VII) were treated with 3% OSA solution. In vitro digestibility tests showed that OSA treatment reduced the fraction of fastly digestible starch, an effect that was more pronounced for cooked starch. The amylose content was negatively linked to the decrease of in vitro digestion. HPSEC analysis was conducted to gain insights on the effect of OSA-treatment on in vitro digestibility. The results showed an increase of the molecular weight of starch chains. Besides, the molecular weight increase was similar for amylose and amylopectin fractions. This suggests that OSA could be acting as a cross-linking agent between starch chains, reducing the susceptibility to amylolysis. Overall, OSA treatment induced the formation of more complex starch chains, offering more resistance for amylolytic reactions.

Original languageEnglish
Article number125434
JournalFood Chemistry
Volume304
DOIs
StatePublished - 30 Jan 2020

Fingerprint

Amylose
modified starch
in vitro digestibility
Succinic Acid
succinic acid
amylose
Starch
starch
acid treatment
corn starch
Zea mays
molecular weight
Molecular Weight
Molecular weight
Hyla
in vitro digestion
Amylopectin
amylopectin
In Vitro Techniques
Digestion

Keywords

  • Chemical modification
  • Degree substitution
  • Digestibility
  • Molar mass

Cite this

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title = "In vitro digestibility characteristics of octenyl succinic acid (OSA) modified starch with different amylose content",
abstract = "The effect of amylose content in the in vitro digestibility of non-modified and OSA-modified corn starch was studied. Corn starches with different amylose content (waxy, normal and Hylon VII) were treated with 3{\%} OSA solution. In vitro digestibility tests showed that OSA treatment reduced the fraction of fastly digestible starch, an effect that was more pronounced for cooked starch. The amylose content was negatively linked to the decrease of in vitro digestion. HPSEC analysis was conducted to gain insights on the effect of OSA-treatment on in vitro digestibility. The results showed an increase of the molecular weight of starch chains. Besides, the molecular weight increase was similar for amylose and amylopectin fractions. This suggests that OSA could be acting as a cross-linking agent between starch chains, reducing the susceptibility to amylolysis. Overall, OSA treatment induced the formation of more complex starch chains, offering more resistance for amylolytic reactions.",
keywords = "Chemical modification, Degree substitution, Digestibility, Molar mass",
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In vitro digestibility characteristics of octenyl succinic acid (OSA) modified starch with different amylose content. / Lopez-Silva, Madai; Bello-Perez, Luis A.; Castillo-Rodriguez, Victor M.; Agama-Acevedo, Edith; Alvarez-Ramirez, Jose.

In: Food Chemistry, Vol. 304, 125434, 30.01.2020.

Research output: Contribution to journalArticle

TY - JOUR

T1 - In vitro digestibility characteristics of octenyl succinic acid (OSA) modified starch with different amylose content

AU - Lopez-Silva, Madai

AU - Bello-Perez, Luis A.

AU - Castillo-Rodriguez, Victor M.

AU - Agama-Acevedo, Edith

AU - Alvarez-Ramirez, Jose

PY - 2020/1/30

Y1 - 2020/1/30

N2 - The effect of amylose content in the in vitro digestibility of non-modified and OSA-modified corn starch was studied. Corn starches with different amylose content (waxy, normal and Hylon VII) were treated with 3% OSA solution. In vitro digestibility tests showed that OSA treatment reduced the fraction of fastly digestible starch, an effect that was more pronounced for cooked starch. The amylose content was negatively linked to the decrease of in vitro digestion. HPSEC analysis was conducted to gain insights on the effect of OSA-treatment on in vitro digestibility. The results showed an increase of the molecular weight of starch chains. Besides, the molecular weight increase was similar for amylose and amylopectin fractions. This suggests that OSA could be acting as a cross-linking agent between starch chains, reducing the susceptibility to amylolysis. Overall, OSA treatment induced the formation of more complex starch chains, offering more resistance for amylolytic reactions.

AB - The effect of amylose content in the in vitro digestibility of non-modified and OSA-modified corn starch was studied. Corn starches with different amylose content (waxy, normal and Hylon VII) were treated with 3% OSA solution. In vitro digestibility tests showed that OSA treatment reduced the fraction of fastly digestible starch, an effect that was more pronounced for cooked starch. The amylose content was negatively linked to the decrease of in vitro digestion. HPSEC analysis was conducted to gain insights on the effect of OSA-treatment on in vitro digestibility. The results showed an increase of the molecular weight of starch chains. Besides, the molecular weight increase was similar for amylose and amylopectin fractions. This suggests that OSA could be acting as a cross-linking agent between starch chains, reducing the susceptibility to amylolysis. Overall, OSA treatment induced the formation of more complex starch chains, offering more resistance for amylolytic reactions.

KW - Chemical modification

KW - Degree substitution

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