TY - JOUR
T1 - Optimising the heat moisture treatment of Morado banana starch by response surface analysis
AU - Hoyos-Leyva, Javier D.
AU - Bello-Pérez, Luis A.
AU - Agama-Acevedo, Edith
AU - Alvarez-Ramirez, José
N1 - Publisher Copyright:
© 2015 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.
PY - 2015/12
Y1 - 2015/12
N2 - Heat moisture treatment (HMT) was considered to modify the characteristics of Morado banana starch. Morado banana starch was isolated to a purity of 84 g/100 g dry sample (ds) with an amylose content of 31.5 g/100 g ds. Response surface analysis was used to estimate the best moisture content and heating time to obtain the optimal treatment conditions at 100°C. The optimised conditions were 32.2% for moisture content and 6.5 h of heating time to achieve the highest slowly digestible starch (SDS) and resistant starch (RS) content. Gelatinised HMT starch contained 12.1 g/100 g ds of SDS and 30.7 g/100 g ds of RS. Differential scanning calorimetry in excess water indicated structural changes, as reflected by increased phase transition temperatures and enthalpy. Fourier transformed infrared spectroscopy showed an increase in the 995/1022 cm-1 ratio, which indicated the rearrangement of the double helices' packing within the crystalline lamella. The X-ray diffraction pattern showed that HMT increased the crystalline content from 28.9 to 31.5% compared to the native counterpart.
AB - Heat moisture treatment (HMT) was considered to modify the characteristics of Morado banana starch. Morado banana starch was isolated to a purity of 84 g/100 g dry sample (ds) with an amylose content of 31.5 g/100 g ds. Response surface analysis was used to estimate the best moisture content and heating time to obtain the optimal treatment conditions at 100°C. The optimised conditions were 32.2% for moisture content and 6.5 h of heating time to achieve the highest slowly digestible starch (SDS) and resistant starch (RS) content. Gelatinised HMT starch contained 12.1 g/100 g ds of SDS and 30.7 g/100 g ds of RS. Differential scanning calorimetry in excess water indicated structural changes, as reflected by increased phase transition temperatures and enthalpy. Fourier transformed infrared spectroscopy showed an increase in the 995/1022 cm-1 ratio, which indicated the rearrangement of the double helices' packing within the crystalline lamella. The X-ray diffraction pattern showed that HMT increased the crystalline content from 28.9 to 31.5% compared to the native counterpart.
KW - Banana
KW - Hydrothermal treatment
KW - Resistant starch
KW - Slowly digestible starch
UR - http://www.scopus.com/inward/record.url?scp=84946135266&partnerID=8YFLogxK
U2 - 10.1002/star.201500149
DO - 10.1002/star.201500149
M3 - Artículo
SN - 0038-9056
VL - 67
SP - 1026
EP - 1034
JO - Starch/Staerke
JF - Starch/Staerke
IS - 11-12
ER -