In vitro digestibility and pasting properties of epichlorohydrin modified cassava starch

2016 ◽  
Vol 46 (4) ◽  
pp. 517-528 ◽  
Author(s):  
Marta Aurelia Horianski ◽  
Juan Manuel Peralta ◽  
Luis Alberto Brumovsky
Keyword(s):  
Reaction Time ◽  
Resistant Starch ◽  
Reaction Times ◽  
Cassava Starch ◽  
Pasting Properties ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Total Dietary Fiber ◽  
Content Type

Purpose The purpose of this study was to analyze the influence of epichlorohydrin (ECH) concentration and reaction time on the food-grade resistant starch production and its pasting properties by using native cassava starch of Misiones-Argentina origin. Design/methodology/approach Cassava starch was modified using ECH (0.30 and 0.15 per cent) during 4 or 8 h. Digestibility was evaluated by determining resistant starch as total dietary fiber. Pasting properties and the cross-linking degree were studied using a micro-viscoamylograph (Brabender). Findings Resistant starch content was not influenced by ECH concentration and reaction time. Cross-linking was detected at higher reaction times (8 h) and ECH concentrations (0.30 per cent), where a decrease in viscosity peaks by more than 80 per cent was observed. Both pasting temperature and breakdown were increased, whereas a decrease in retrogradation was detected. Practical implications Starches can be suitable for different food applications. This is because of the ability to modify its pasting properties and the invariability of the in vitro digestibility of cassava starch as a result of using ECH (at concentrations approved by local and regional legislation) and reaction times of 4 and 8 h. Originality/value Information related to the modification of cassava starch using ECH is scarce or not available nowadays in literature.

scholarly journals Physicochemical properties of tarap (Artocarpus adoratisimus) starch

Food Research ◽  
2019 ◽  
Vol 4 (3) ◽  
pp. 602-611
Author(s):  
Noorfarahzilah M. ◽  
L. Jau-Shya ◽  
A.H. Mansoor ◽  
M.H.A. Jahurul ◽  
M.R. Umi Hartina ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Physicochemical Characteristics ◽  
Industrial Applications ◽  
Pasting Properties ◽  
In Vitro Digestibility ◽  
Starch Granules ◽  
Good Potential ◽  
Total Starch ◽  
Granule Diameter

The objective of the research was to investigate the physicochemical characteristics of Tarap fruit starch. In this study, young Tarap fruit starch was extracted and the percentage of total starch, resistant starch, amylose and amylopectin were determined. Scanning electron microscope was used to evaluate the morphological features of the starch granule. Swelling, pasting, gelatinization, retrogradation and in vitro digestibility were also investigated. A total of 17.85% starch was successfully extracted from unripe Tarap fruit, whereas the amount of total starch and resistant starch were 89.14% and 47.82%, respectively. The amounts of rapid digestible starch and slowly digestible starch were 6.58% and 23.25%, respectively. Results found that the amylopectin content was higher than amylose (77.15% and 11.97%). The starch granules were round and polygon in shapes with smooth surfaces. The average of starch granules size was range from 6.50 to 8.30 μm with 7.4 μm of mean granule diameter. Pasting properties showed that peak viscosity was observed at about 6.5 min at 73.5oC. Tarap starch gelatinization temperatures (onset, 71.63°C; peak, 74.56°C; conclusion, 78.24°C) and enthalpy of gelatinization (ΔHgel) (3.74 J/g) were higher while the retrograded starches show lower retrogradation temperature and enthalpy than native starches. Unripe Tarap starch showed good potential to be utilized as adhesives and thickener for industrial applications.

Physicochemical Properties and In Vitro Digestibility of Dual‐Modified Starch by Cross‐Linking and Annealing

2021 ◽  
pp. 2100102
Author(s):  
Shuyu Jia ◽  
Bin Yu ◽  
Haibo Zhao ◽  
Haiteng Tao ◽  
Pengfei Liu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Modified Starch

scholarly journals Efficient Plant Biomass Degradation by Thermophilic Fungus Myceliophthora heterothallica

2012 ◽  
Vol 79 (4) ◽  
pp. 1316-1324 ◽  
Author(s):  
Joost van den Brink ◽  
Gonny C. J. van Muiswinkel ◽  
Bart Theelen ◽  
Sandra W. A. Hinz ◽  
Ronald P. de Vries
Keyword(s):  
Wheat Straw ◽  
Plant Biomass ◽  
Hydrolytic Enzymes ◽  
Reaction Times ◽  
Giant Reed ◽  
Thermophilic Fungi ◽  
Biomass Degradation ◽  
Thermostable Enzymes ◽  
Content Type

ABSTRACTRapid and efficient enzymatic degradation of plant biomass into fermentable sugars is a major challenge for the sustainable production of biochemicals and biofuels. Enzymes that are more thermostable (up to 70°C) use shorter reaction times for the complete saccharification of plant polysaccharides compared to hydrolytic enzymes of mesophilic fungi such asTrichodermaandAspergillusspecies. The genusMyceliophthoracontains four thermophilic fungi producing industrially relevant thermostable enzymes. Within this genus, isolates belonging toM. heterothallicawere recently separated from the well-described speciesM. thermophila. We evaluate here the potential ofM. heterothallicaisolates to produce efficient enzyme mixtures for biomass degradation. Compared to the other thermophilicMyceliophthoraspecies, isolates belonging toM. heterothallicaandM. thermophilagrew faster on pretreated spruce, wheat straw, and giant reed. According to their protein profiles andin vitroassays after growth on wheat straw, (hemi-)cellulolytic activities differed strongly betweenM. thermophilaandM. heterothallicaisolates. Compared toM. thermophila,M. heterothallicaisolates were better in releasing sugars from mildly pretreated wheat straw (with 5% HCl) with a high content of xylan. The high levels of residual xylobiose revealed that enzyme mixtures ofMyceliophthoraspecies lack sufficient β-xylosidase activity. Sexual crossing of twoM. heterothallicashowed that progenies had a large genetic and physiological diversity. In the future, this will allow further improvement of the plant biomass-degrading enzyme mixtures ofM. heterothallica.

scholarly journals The Effect of Processing and Cooling Methods on Coleus tuberosus in vitro Starch Digestibility

2021 ◽  
Vol 41 (3) ◽  
pp. 238
Author(s):  
Jhauharotul Muchlisyiyah ◽  
Tri Dewanti Widyaningsih ◽  
Retno Wulansari ◽  
Hera Sisca Prasmita
Keyword(s):  
Resistant Starch ◽  
Room Temperature ◽  
Potato Starch ◽  
Block Design ◽  
In Vitro Digestibility ◽  
Randomized Block Design ◽  
Two Factors ◽  
Cooling Methods ◽  
Total Starch

Coleus tuberosus, also known as black potato, is one of the Indonesian local tubers consumed as a carbohydrate substituent. Therefore, this study aimed to examine the effect of processing and cooling methods on the in vitro digestibility of black potato starch. Furthermore, two factors Randomized Block Design with a 2x3 experimental design was used, which consisted of processing methods (boiling, roasting, and microwave) and cooling at room temperature and 4 °C for 24 hours with 3 repetitions. Black potato flour was compared with the raw form, by assessing some parameters, namely Resistant Starch (RS), Slowly Digestible Starch (SDS), Rapidly Digestible Starch (RDS), and Glycemic Index (GI). Also, the analysis of total starch, moisture, and color was performed, hence raw black potatoes generally have 10% resistant starch (%wb). Different treatments of cooking and cooling had a significant effect (α = 0.05) on moisture content, total starch, RS, RDS, SDS, GI, brightness (L), and yellowness (b). Black potatoes subjected to the processing method followed by cooling had lower RDS and increased RS content. Furthermore, refrigeration at 4°C for 24 hours reduced the digestibility of black potato starch more than cooling at room temperature. Contrarily, microwaved black potato cooled at room temperature showed a higher digestion rate compared to the raw counterpart. Conclusively, processing followed by cooling reduces the GI and increases the RS content of Coleus tuberosus.

Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour

2020 ◽  
Author(s):  
Mingming Qi ◽  
Guangyao Zhang ◽  
Zhishang Ren ◽  
Zhuangzhuang He ◽  
Huihui Peng ◽  
...  
Keyword(s):  
Pasting Properties ◽  
Extrusion Temperature ◽  
In Vitro Digestibility ◽  
Pea Flour

scholarly journals Physical and chemical characteristics of enzymatically modified Batu banana (Musa balbisiana Colla) and Kepok banana (Musa paradisiaca formatypica) flours

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 124-131
Author(s):  
D.N. Afifah ◽  
Stephanie ◽  
A. Aulia ◽  
A. Rahadiyanti ◽  
D.M. Kurniawati ◽  
...  
Keyword(s):  
Water Absorption ◽  
Resistant Starch ◽  
Physical Characteristics ◽  
In Vitro Digestibility ◽  
Chemical Characteristics ◽  
Musa Balbisiana ◽  
Musa Paradisiaca ◽  
Banana Flour ◽  
Granular Morphology

Batu (Musa balbisiana Colla) and Kepok (Musa paradisiaca formatypica) bananas are two food commodities with high resistant starch content. The later has been suggested to prevent colorectal cancer. Modifications of these, into flour via the addition of pullulanase enzymes and autoclaving-cooling method are expected to improve the quality. The physical characteristics, levels of resistant starch, amylose, amylopectin and in vitro digestibility of enzymatically modified banana starches were determined. Therefore, a descriptive study was performed with untreated Batu banana flour (TP), autoclavingcooling (AC), autoclaving-cooling + pullulanase enzyme (AC + E), and autoclavingcooling + pullulanase enzyme + autoclaving-cooling (AC + E + AC). The granular morphology, water absorption, and swelling ability were evaluated as physical characteristics. Amylose, amylopectin content, and starch digestibility were evaluated as chemical characteristics. Based on SEM, the analysis of granular morphology showed structural modification in both treatments, although Batu banana flour showed greater water absorption and swelling ability, with and without AC + E + AC. However, both samples demonstrated better outcomes, in terms of high levels of starch resistance, low amylose, high amylopectin, and low in vitro digestibility after treatment with AC + E + AC.

scholarly journals EFFECT OF CROSS-LINKING ON PHYSICOCHEMICAL AND IN VITRO DIGESTIBILITY PROPERTIES OF POTATO STARCH

2017 ◽  
pp. 463 ◽  
Author(s):  
Hyemi Heo ◽  
Yun-Kyung Lee ◽  
Yoon Hyuk Chang
Keyword(s):  
Sodium Tripolyphosphate ◽  
Potato Starch ◽  
Light Transmittance ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Crystalline Region ◽  
X Ray Diffraction ◽  
X Ray ◽  
Swelling Factor

The present study aimed to investigate the physicochemical and in vitro digestibility properties of potato starch cross-linked using sodium trimetaphosphate (STMP)/ sodium tripolyphosphate (STPP). These properties were investigated by X-ray diffraction, analysis of the swelling factor and light transmittance, and in vitro digestibility tests for rapid digestible starch (RDS) and resistant starch (RS) contents. X-ray diffraction patterns showed that cross-linking with STMP/STPP occurred primarily in the amorphous regions and did not change the crystalline region of the potato starch granules. The swelling factor and light transmittance of the cross-linked potato starch (CLPS) was significantly lower than that of the native potato starch (NPS). The in vitro digestibility results showed that cross-linking with STMP/STPP decreased the RDS contents significantly and increased the RS contents significantly compared with those of NPS. The RS contents of potato starch increased significantly with the increasing degree of crosslinking. Potato starch cross-linked using STMP/STPP can be used a source of dietary fiber in the food industry.

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