TY - JOUR
T1 - Pregelatinized starches enriched in slowly digestible and resistant fractions
AU - Agama-Acevedo, Edith
AU - Bello-Perez, Luis A.
AU - Lim, Jongbin
AU - Lee, Byung Hoo
AU - Hamaker, Bruce R.
N1 - Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2018/11
Y1 - 2018/11
N2 - 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.
AB - 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.
KW - Cold-swelling
KW - High-amylose starches
KW - Hydrothermal treatment
KW - Resistant starch
KW - Slowly digestible starch
UR - http://www.scopus.com/inward/record.url?scp=85049353710&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2018.06.007
DO - 10.1016/j.lwt.2018.06.007
M3 - Artículo
SN - 0023-6438
VL - 97
SP - 187
EP - 192
JO - LWT
JF - LWT
ER -