Pregelatinized starches enriched in slowly digestible and resistant fractions

Edith Agama-Acevedo, Luis A. Bello-Perez, Jongbin Lim, Byung Hoo Lee, Bruce R. Hamaker

Research output: Contribution to journalArticlepeer-review

9 Scopus citations

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 °C and low temperature-moisture treated (LMT) at 4 °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.

Original languageEnglish
Pages (from-to)187-192
Number of pages6
JournalLWT
Volume97
DOIs
StatePublished - Nov 2018

Keywords

  • Cold-swelling
  • High-amylose starches
  • Hydrothermal treatment
  • Resistant starch
  • Slowly digestible starch

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