Effects of treatment methods on the formation of resistant starch in purple sweet potato

Sun, Hong; Fan, Jie; Tian, Zhigang; Ma, Linglei; Yang, Meng; Zhi-qiang, Yang; Zeng, Xianpeng; Liu, Xiangying; Kang, Lining; Nan, Xiping

doi:10.1016/j.foodchem.2021.130580

Cited by 44 publications

(16 citation statements)

References 35 publications

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“…One study showed that the yield of corn enzyme-RS increased consistently over four autoclaving-cooling cycles, from 20.7% after one heating/cooling cycle to 31.7% after four cycles (Sievert & Pomeranz, 1989;Yadav et al, 2009), and similar results were seen for taro (Setiarto et al, 2018), yam (Rosida et al, 2016), and black beans (Escobedo et al, 2020). Sun et al revealed the maximum overall thermal stability of purple potato RS prepared via combined pronase-autoclave treatment by examining the formation mechanism (Dupuis et al, 2014;Sun et al, 2022). These studies suggest that physical modification may effectively increase the RS3 content.…”

Section: Introductionmentioning

confidence: 80%

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Effect of autoclave–cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheat

Zheng

et al. 2022

Journal of Food Science

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A starch‐rich portion is produced as a by‐product of black Tartary buckwheat processing. The effect of enzymatic combined with autoclaving–cooling cycles (one, two, or three times) on the physicochemical and structural properties of black Tartary buckwheat type 3 resistant starch (BRS) was evaluated. The autoclaving–cooling cycles enhanced solubility and reduced swelling, with the BRS content increasing from 14.12% to 25.18%. The high crystallinity of the BRS reflected a high molecular order. However, increasing the number of autoclaving–cooling cycles did not result in higher BRS content. The highest BRS yield in the autoclaved starch samples was 25.18% after double‐autoclaving–cooling cycles. Furthermore, the autoclaving–cooling cycles altered the crystalline structure of black Tartary buckwheat, and the subsequent crystallinity changed from 36.33% to 42.05% to 38.27%. Fourier‐transform infrared spectroscopy shows that the number of cycles results in more efficient double‐helical packing within the crystalline lamella. Principal component analysis showed that the autoclaving–cooling cycle treatment leads to significant changes in the molecular structure of resistant starch (RS). These results indicated that autoclaving–cooling cycles might be a feasible way for producing RS from black Tartary buckwheat starch with better structural stability to expand their application range.

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Section: Introductionmentioning

confidence: 80%

“…Sun et al. revealed the maximum overall thermal stability of purple potato RS prepared via combined pronase‐autoclave treatment by examining the formation mechanism (Dupuis et al., 2014; Sun et al., 2022). These studies suggest that physical modification may effectively increase the RS3 content.…”

Section: Introductionmentioning

confidence: 99%

Effect of autoclave–cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheat

Zheng

et al. 2022

Journal of Food Science

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“…Frying treatment could reduce the SDS content and increase the RS content. Although higher RS content of fried instant noodle products cannot be absorbed in the small intestine, it could be fermented and metabolized by intestinal microorganisms in the large intestine and promote human health by regulating the lipid metabolism, cholesterol synthesis, fatty acid oxidation, and other physiological processes in a variety of ways ( 49 ), so the higher RS content can been recognized as one of the nutritional attributes of instant noodle products, compared with other wheat-made food.…”

Section: Discussionmentioning

confidence: 99%

Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles

Wang

et al. 2022

Front. Nutr.

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The effects of frying process on the nutritional property, physicochemical quality, and in vitro digestibility of instant noodle products are investigated in this study. Scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR) were also used to explore the changes in the microstructure and protein transformation. Noodles, after the frying process, showed a lower proportion of carbohydrate, protein, fiber, and also total starch and digestible starch, but higher content of fat and resistant starch in the proximate analysis. The frying process was also considered to improve the texture, surface color, and sensory properties of instant noodle products, accompanied by better cooking quality, including shorter cooking time and lower cooking loss during the rehydration. The honeycomb-like, porous, and less uniformed structure, and also the higher levels of β-sheets and β-turns, and the lower proportion of α-helixes of protein structure from fried instant noodle was also observed. The in vitro digestibility of starch and protein were downregulated in the fried group (81.96% and 81.31, respectively, on average) compared with the non-fried group (97.58% and 88.78, respectively, on average). Thus, the frying process lowered the glycemic index and regulated protein secondary structure by inhibiting continuous digesting enzyme activity, generating starch-lipid complexes, and changing the levels of protein transformation. In conclusion, our findings will provide an innovative evaluation of the frying process on instant noodles and even other various starch-based prepared food products.

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“…Moreover, they have many typical reactions with few types of by-products formed by enzymatic processing. Sun et al [ 8 ] used three treatments (autoclaving, pullulanase and pullulanase-autoclaving treatments) to prepare RS from purple sweet potatoes. This research offered a theoretical foundation for developing purple sweet potatoes’ RS preparation.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Corn Resistant Starch Preparation by Dual Enzymatic Modification Using Response Surface Methodology and Its Physicochemical Characterization

Liu

Fan

et al. 2022

Foods

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Corn starch was dually modified using thermostable α-amylase and pullulanase to prepare resistant starch (RS). The concentration of starch liquid, the amount of added thermostable α-amylase, the duration of enzymatic hydrolysis and the amount of added pullulanase were optimized using RSM to increase RS content of the treated sample. The optimum pretreatment conditions were 15% starch liquid, 3 U/g thermostable α-amylase, 35 min of enzymatic hydrolysis and 8 U/g pullulanase. The maximum RS content of 10.75% was obtained, and this value was significantly higher than that of native corn starch. The degree of polymerization (DP) of the enzyme-modified starch decreased compared with that of native starch. The scanning electron microscopy (SEM) and differential scanning calorimetry (DSC) were performed to assess structural changes in native and pretreated starch. The effect of dual enzyme pretreatment on the structure and properties of corn starch was significant. Unlike the untreated one, the pretreated corn starch showed clear pores and cracks. Significant differences in RS contents and structural characterization between starch pretreated and untreated with dual enzymes demonstrated that the dual enzyme modification of corn was effective in enhancing RS contents.

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Effects of treatment methods on the formation of resistant starch in purple sweet potato

Cited by 44 publications

References 35 publications

Effect of autoclave–cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheat

Effect of autoclave–cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheat

Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles

Optimization of Corn Resistant Starch Preparation by Dual Enzymatic Modification Using Response Surface Methodology and Its Physicochemical Characterization

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