Comparative study of native and resistant starches

Gelencsér, Tímea; Juhász, Réka; Hódsági, Mária; Gergely, Szilveszter; Salgó, András

doi:10.1556/aalim.37.2008.2.11

Cited by 26 publications

(22 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Sample V1 showed higher pasting viscosity than V2 and V3 (P <0.05) indicating the typical pasting characteristics of native starch, which is comparable with other studies Singh and Kaur (2004), Miao et al (2009a). Gelatinization and enzymatic hydrolysed starch (V2 & V3) have increased formation of short linear chain molecules and RS content which could lead to the decrease in the pasting viscosity of V2 & V3 along with the reduced ability of forming gel (Polesi andSarmento (2011) andGelencser et al (2008)). …”

Section: Pasting Propertiessupporting

confidence: 81%

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme

2013

View full text Add to dashboard Cite

Pullulanase enzyme (40 U/g, 10 h) was used for enzymatic hydrolysis of potato starch which was autoclaved (121°C/30 min), stored under refrigeration (4°C/24 h) and lyophilized. Comparison of morphological, pasting, textural and thermal properties among native hydrolysed starch (V2) and gelatinized hydrolysed starch (V3) prepared using pullulanase enzyme on potato starch (V1) were studied. The round, elliptical, irregular and oval shape with smooth surface of V1 was replaced with amorphous mass of cohesive structure leading to loss of granular appearance in V2 and V3. The percentage of amylose and resistant starch content of V2 (27.16 %) and (24.16 %); V3 (51.44 %) and (29.35 %) was higher when compared to V1 (22.17 %) and (3.62 %). The swelling power of V1 observed at 60°C (0.85 %) and 95°C (8.64 %) were significantly different from V2 at 60°C (4.97 %) and 95°C (7.66 %) and that of V3 at 60°C (5.82 %) and 95°C (7.5 %). Significance difference in water solubility (7.62 %) and absorption capacity (6.11 %) was noted in V3 when compared with V1 and V2 owing to amylose/amylopectin content. Increase in water solubility and absorption capacity along with decrease in swelling power of V2 and V3 was noted due to hydrolytic and thermal process. RS obtained from hydrolysis showed a reduction in viscosity, indicating the rupture of starch molecules. The viscosity was found to be inversely proportional to the RS content in the sample. The thermal properties of RS increased due to the retrogradation and recrystallization (P <0.05).

show abstract

Section: Pasting Propertiessupporting

confidence: 81%

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme

2013

View full text Add to dashboard Cite

show abstract

“…For example, enzyme susceptibility of mixtures of H7 and HR starches with the ratio 5:5 for 1 h (11.4%) was comparable to the average of that of H7 (16.3%) and HR (7.5%). This generally agreed with a previous report on mixtures of resistant and native starches . Partially gelatinized H7 was also found to be more resistant to α ‐amylolysis, compared with that of waxy starch .…”

Section: Resultssupporting

confidence: 92%

Physical properties and enzyme susceptibility of rice and high-amylose maize starch mixtures

Zhu

Wang

2013

J. Sci. Food Agric.

View full text Add to dashboard Cite

show abstract

“…Triple retrogradation increased the RS content; consequently viscosity was decreased in TRSs. Gelencser et al (2008) also stated that there was an inverse proportionality between RS content and viscosity of the starches. The partial hydrolysis of starch produces short linear and branched chains from crystalline and amorphous regions, which results in a product with reduced paste viscosity and low ability to form a gel (Polesi and Sarmento 2011).…”

Section: Pasting Properties Of Ncps and Triple Retrograded Starchesmentioning

confidence: 98%

Effect of triple retrogradation treatment on chickpea resistant starch formation and its characterization

2016

View full text Add to dashboard Cite

Chickpea starch was subjected to triple retrogradation cycle with time intervals of 24, 48 and 72 h. The impact on in vitro digestibility, functional, pasting and structural characteristics was investigated. Compared to native chickpea starch, the resistant starch (RS) content of triple retrograded starch was significantly increased with increased retrogradation time whereas slowly digestible starch content was decreased. Water binding capacity and solubility of triple retrograded starch were significantly increased whereas swelling power and pasting properties were decreased. Triple retrograded starches showed B type and B ? V type crystalline structure. After triple retrogradation, the organised granular structure was disrupted, irregularly shaped particles were formed showing porous, coarse, filamentous network structure. FT-IR spectra perceived a slight change in percentage intensity of C-H stretch of triple retrograded starches (TRSs). Triple retrogradation was observed to be a promising methods for RS product.

show abstract

Comparative study of native and resistant starches

Cited by 26 publications

References 15 publications

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme

Physical properties and enzyme susceptibility of rice and high-amylose maize starch mixtures

Effect of triple retrogradation treatment on chickpea resistant starch formation and its characterization

Contact Info

Product

Resources

About