Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

Abstract

Extrusion is an increasingly used type of processing which combined with enzymatic action could open extended possibilities for obtaining clean label modified flours. In this study, native and extruded maize flours were modified using branching enzyme (B) and a combination of branching enzyme and maltogenic α-amylase (BMA) in order to modulate their hydrolysis properties. The microstructure, pasting properties, in vitro starch hydrolysis and resistant starch content of the flours were investigated. Whereas BMA treatment led to greater number of holes on the granule surface in native samples, B and BMA extruded samples showed rougher surfaces with cavities. A reduction in the retrogradation trend was observed for B and BMA native flours, in opposition to the flat pasting profile of their extruded counterparts. The glucose release increased gradually for native flours as the time of reaction did, whereas for extruded flours a fast increase of glucose release was observed during the first minutes of reaction, and kept till the end, indicating a greater accessibility to their porous structure. After 16 hours of hydrolysis, resistant starch content was lower for treated extruded samples. These results suggested that, in enzymatically treated extruded samples, changes produced at larger hierarchical levels in their starch structure could have masked a slowdown in the starch digestion properties.

Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels

“…Starch granules lost their integrity and amorphous agglomerates were nearly formed. This was in agreement with previous research findings for extruded rice and maize flours [34,66]. Remarkably, the gelatinization of LS-LT extruded flour was not complete as the presence of a hot peak viscosity suggested.…”

Effect of new type extrusion modification technology on supramolecular structure and in vitro glycemic release characteristics of starches with various estimated glycemic indices

“…Pullulanase (10 µL; 1,000 NPUN/g, 50 mM, pH 6, Sigma-Aldrich) was mixed with 40 mg starch for debranching. Short chains [A chains, degree of polymerization (DP): 6-12], middle short chains (B1 chains, DP: 13-24), middle long chains (B2 chains, DP [25][26][27][28][29][30][31][32][33][34][35][36] and long chains (B3+ chains, DP: ≥ 37) of starch samples were analyzed in a Cabopac PA200 column (3 × 250 mm, Dionex Corporation, Sunnyvale, CA, USA) using high-performance anion-exchange chromatography with pulsed amperometric detection (ICS-5000, Dionex Corporation) connected to a ED50 electrochemical detector.…”

Development of Freeze-Thaw Stable Starch through Enzymatic Modification

“…A natural functional ingredient derived from flax seed is now being used as a replacement for chemical dough conditioner [27]. In addition, to adjust the digestibility of starch, various enzymatic clean label modified starches have been developed [28,29]. Although various studies have been conducted to investigate the development of modified starch, with specific functional properties caused by chemical, physical, or enzymatic modifications [30], there have been few studies on clean label freeze-thaw-resistant starch.…”