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

HighlightsFreeze-thaw cycle (FTC) treated brown rice texture was much closer to white rice texture.Both high-pressure (HP) and FTC treatment helped to moderate the bran layer of brown rice.FTC treatment of brown rice resulted in higher conversion to resistant starch.The glycemic index of treated rice correlated positively with the amylose/amylopectin ratio.Abstract. High-pressure (HP), freeze-thaw cycle (FTC), and germination-parboiling (GP) treatments were used to improve the texture characteristics and in vitro digestibility of starch in brown rice (BR). The texture of FTC-treated BR was the closest to the texture of white rice. Improved water absorption ratio, HP and FTC induced modification of the bran layer, and GP induced partial starch gelatinization were considered to be responsible for improving the texture of BR. All treatments improved the in vitro digestibility of BR starch, and FTC < HP < GP with respect to the order of increase. FTC treatment also resulted in the minimal glycemic index (GI), while GP treatment resulted in higher GI. In general, the amylose content was lower for untreated BR than for treated BR. Further, the HP, GP, and FTC treatments showed improved amylose/amylopectin ratios. HP and GP decreased the gelatinization enthalpy, while FTC increased it. GI had a positive correlation with amylose content and amylose/amylopectin ratio, while gelatinization enthalpy had a negative correlation. Keywords: Brown rice, Freeze-thaw cycle, Germination-parboiling, High pressure, Starch in vitro digestibility, Texture.

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Moisture Effect on Characteristics of Slowly Digestible Potato Starch Prepared under Electron Beam Irradiation

Journal of Chemistry ◽

10.1155/2021/6653482 ◽

2021 ◽

Vol 2021 ◽

pp. 1-8

Author(s):

Vinh Tien Nguyen ◽

Loc Nguyen Thi ◽

Khanh Son Trinh

Keyword(s):

Electron Beam ◽

Amylose Content ◽

Potato Starch ◽

Average Molecular Weight ◽

Degree Of Crystallinity ◽

In Vitro Digestibility ◽

Moisture Contents ◽

Physicochemical Changes

This study evaluates the effect of initial moisture contents (11.74–29.84%) on physicochemical changes, in vitro and in vivo digestibilities of potato starch irradiated with electron beam (EB). After a constant dose of EB irradiation, intrinsic viscosity and average molecular weight of potato starch decreased for all investigated moisture contents. When the moisture of starch was lower than 18%, the depolymerization predominated, hence increasing the amylose content. At higher moisture, water can strongly absorb EB and produce highly active species that induced the crosslinking of amylose molecules and the disruption of large crystals into smaller defective crystals. As a result, we found a maximum in amylose content at 14.84% moisture and a minimum in the degree of crystallinity at 17.5% moisture. Thermal stabilities between the irradiated samples were not significantly different. In vitro digestibility results showed that higher moistures during EB treatment induced structural changes that led to the conversion of resistant starch (RS) fraction into slowly digestible starch (SDS). Moreover, an in vivo digestive model in mice showed that EB-treated starch was able to maintain blood glucose at a stable level for a long time. This study showed a potential for SDS production from potato starch using EB irradiation technology, even in large scale.

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Starch with High Amylose Content and Low In Vitro Digestibility Increases Intestinal Nutrient Flow and Microbial Fermentation and Selectively Promotes Bifidobacteria in Pigs

Journal of Nutrition ◽

10.3945/jn.111.140509 ◽

2011 ◽

Vol 141 (7) ◽

pp. 1273-1280 ◽

Cited By ~ 75

Author(s):

Prajwal R. Regmi ◽

Barbara U. Metzler-Zebeli ◽

Michael G. Gänzle ◽

Theo A. T. G. van Kempen ◽

Ruurd T. Zijlstra

Keyword(s):

Amylose Content ◽

In Vitro Digestibility ◽

Microbial Fermentation ◽

Nutrient Flow ◽

High Amylose

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Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibility

Food Research International ◽

10.1016/j.foodres.2020.109069 ◽

2020 ◽

Vol 132 ◽

pp. 109069 ◽

Cited By ~ 5

Author(s):

Gabriela Feltre ◽

Flávia Souza Almeida ◽

Ana Carla Kawazoe Sato ◽

Gustavo Cesar Dacanal ◽

Miriam Dupas Hubinger

Keyword(s):

Corn Starch ◽

Amylose Content ◽

In Vitro Digestibility

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In Vitro Starch Digestibility, Rheological, and Physicochemical Properties of Water Caltrop Starch Modified with Cycled Heat-Moisture Treatment

Foods ◽

10.3390/foods10081687 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1687

Author(s):

Po-Ching Tsai ◽

Lih-Shiuh Lai

Keyword(s):

Physicochemical Properties ◽

Amylose Content ◽

Starch Content ◽

Average Molecular Weight ◽

In Vitro Digestibility ◽

Weight Average Molecular Weight ◽

Heat Moisture Treatment ◽

Moisture Treatment ◽

Starch Paste

This study focused on the effect of cycled heat-moisture treatment (cHMT) on the in vitro digestibility, rheological, and physicochemical properties of water caltrop starch. The amylose content increased significantly by cHMT, whereas damaged starch content decreased only in the groups with more than two cycles applications. cHMT generally increased the weight-average molecular weight, except for single cycle treatment which showed the reverse result. In thermal properties, the onset temperature (T0), peak temperature (Tp), and conclusion temperature (Tc) increased, while the enthalpy needed to complete the gelatinization was lowered by cHMT. Water caltrop starch paste showed less shear-thinning behavior with cHMT. Meanwhile, the viscosity and tendency to form strong gel were enfeebled with modification. cHMT significantly changed predicted glycemic index (pGI) value, especially in samples that underwent the most cycles of treatment, which showed the lowest pGI compared to native and other treatment. These results suggested that cHMT water caltrop starch was effectively modified and showed diversified properties.

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Impact of Oral Mastication on the in vitro Digestibility of Pigmented and Non-Pigmented Rice Varieties

Biointerface Research in Applied Chemistry ◽

10.33263/briac121.11481160 ◽

2021 ◽

Vol 12 (1) ◽

pp. 1148-1160

Keyword(s):

Amylose Content ◽

Starch Content ◽

In Vitro Digestion ◽

In Vitro Digestibility ◽

Rice Varieties ◽

Pigmented Rice ◽

Rice Samples ◽

Oral Processing

The extent of starch hydrolysis and glycemic index (GI) of foods depends on how it is orally processed, but many in vitro digestion studies failed to consider the oral phase of digestion. This research aimed to understand the relationship between oral mastication and GI of rice. For this study, different rice varieties (pigmented and non-pigmented) were selected and analyzed for their physicochemical properties. The amylose content for all rice varieties was higher than 25%, with the starch content of 68.68 ± 0.70% - 81.60 ± 1.78%. Temporal dominance of sensation was determined for rice samples to understand the consumers' sensory preferences towards the pigmented rice varieties. In vivo oral mastication studies were also performed for the rice varieties, in which significant differences were observed amongst pigmented and non-pigmented rice samples. The particle size for pigmented rice varieties after in vivo oral mastication was significantly larger (50% particles greater than 2 mm; due to its intact morphology) than non-pigmented rice. The significant impact of oral processing on the GI of rice irrespective of the varieties was also observed in this study. Thus, this research sheds light on the need for oral processing for in vitro digestion studies.

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Effect of heat-moisture treatment on the physicochemical properties and in vitro digestibility of the starch-guar complex of maize starch with varying amylose content

Food Hydrocolloids ◽

10.1016/j.foodhyd.2018.04.038 ◽

2018 ◽

Vol 83 ◽

pp. 213-221 ◽

Cited By ~ 9

Author(s):

Huifang Xie ◽

Jingyang Gao ◽

Xiaoya Xiong ◽

Qunyu Gao

Keyword(s):

Physicochemical Properties ◽

Amylose Content ◽

In Vitro Digestibility ◽

Maize Starch ◽

Heat Moisture Treatment ◽

Moisture Treatment

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EVALUASI NILAI GIZI TEPUNG PISANG GOROHO (Musa acuminate, sp) TERMODIFIKASI

Jurnal Teknologi Pertanian (Agricultural Technology Journal ◽

10.35791/jteta.10.2.2019.29124 ◽

2020 ◽

Vol 10 (2) ◽

Author(s):

Lisa Sangkilen ◽

Gregoria Sri Suhartati Djarkasi ◽

Lucia Cecilia Mandey

Keyword(s):

Experimental Method ◽

Resistant Starch ◽

Amylose Content ◽

Starch Content ◽

Chemical Properties ◽

In Vitro Digestibility ◽

Banana Flour

ABSTRACTThe purpose of this research is to identify the chemical properties of goroho plantain flour produced through the process of modification of cold-boiled, cold-steamed and cold-roasted. The method used in this study is the experimental method. The parameters measured were starch content, amylose content, resistant starch content and in vitro digestibility of starch on modified goroho plantain flour. The results obtained in this study were an increase in starch content in cold-boiled treatment 79.29%, cold-steamed 76.83%, cold-roasted 72.86%, amylose content in cold-boiled treatment 25.54%, cold-boiled 24.37%, cold-roasted 21.40 %, resistant starch content of cold-boiled treatment 28.87%, cold-steamed 28.18%, cold-roasted 27.21%, and in vitro digestibility cold-boiled treatment 46.17%, cold-boiled 55.66%, cold-roasted 66.12%. The modification of goroho plantain flour with boiled, steamed and roasted treatments can increase the levels of resistant starch in goroho plantain flour. Keywords: goroho banana flour, resistant starch, goroho banana

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