Formation of enzyme resistant starch during autoclaving of wheat starch: Studies in vitro and in vivo

Björck, Inger; Nyman, Margareta; Pedersen, Birthe; Siljeström, Monica; G., N.; Eggum, B. O.

doi:10.1016/s0733-5210(87)80052-8

Cited by 130 publications

(65 citation statements)

References 17 publications

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“…Protein solubility in relation to heat treatment was determined as percent protein solubilized in 0.2% KOH (Araba and Dale 1990). Gelatinized starch was measured as glucose release by amyloglucosidase (Bjorck et al 1987). Aliphatic glucosinolates were determined as trimethylsilyl derivatives of the de-sulfo glucosinolates following extraction, purification, and enzymatic removal of sulfate groups (Daun et al 1989).…”

Section: Ingredient Analysesmentioning

confidence: 99%

“…Pelleted or expanded whole canola/pea (WCP) and whole canola/canola meal (WCC) blends were compared in broiler chick diets to the untreated blends in order to determine their effectiveness in improving chick growth performance, N-retention, protein digestibility, fat digestibility, and AME N . Protein solubility in 0.2% potassium hydroxide (Araba and Dale 1990) and starch gelatinization (WCP only) (Bjorck et al 1987) were used to quantify the extent of heat treatment. Other parameters measured included the amino acid composition of the blends as well as destructive effect of heat on glucosinolates and MAI.…”

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confidence: 99%

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Whole canola/pea and whole canola/canola meal blends in diets for broiler chickens 1. Evaluation of steam-pelleting or expansion processing

Fasina¹,

Campbell²,

Tyler³

1997

Can. J. Anim. Sci.

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Whole canola/pea and whole canola/canola meal blends in diets for broiler chickens. 1. Evaluation of steam-pelleting or expansion processing Can. J. Anim. Sci. 77: [185][186][187][188][189][190]. Whole canola blended with whole peas (1:1; WCP) or canola meal (3:1; WCC) provide complementary high energy-protein supplements for poultry feeding. Both WPC and WCC blends were fed with or without processing (steam-pelleting or expansion) to broiler chicks in a 14-d feeding trial. Pelleted WCP supported higher body weight gain and feed efficiency than the untreated blend (P < 0.05). Body weight gain and feed efficiency obtained with chicks fed pelleted WCP or WCC were similar to those obtained for the expanded blends (P > 0.05), with notable exception of the expanded WCC which had a lower feeding value. With the pelleted or expanded blends, protein digestibility, N-retention, fat digestibility, and AME N were comparable or improved over the unprocessed blends, again with the exception of the expanded WCC. The processed blends had higher gelatinized starch, and lower protein solubility and myrosinase activity index. Protein solubility was very low for the expanded WCC, which is indicative of excessive heat damage. Although the expanded blends had lower glucosinolate content, this did not result in improved growth performance over the pelleted blends. It was concluded that the nutritional value of pelleted blends were at least equivalent to that of the expanded WCP and WCC for broiler chicks. [185][186][187][188][189][190]. Les graines de colza canola mélangées au pois (CEP) en proportion volumique égale ou au tourteau de canola (CEC) en proportion 3:1 constituent un riche complément énergo-protéique pour l'alimentation de la volaille. Chacun des deux mélanges a été servi, avec ou sans traitement d'agglomération à la vapeur ou d'expansion, à des poulets de chair durant un essai d'alimentation de 14 jours. Le CEP en agglomérés donnait lieu à un GMQ et à un IC meilleur que le mélange non transformé (P < 0,05). Le GMQ et la valorisation des aliments chez les poulets recevant CEP ou CEC sous forme granulés étaient semblables à ceux obtenus avec les mélanges expansés (P > 0,05), à l'exception notable de CEC expansé qui affichait une valeur alimentaire plus faible. Quel que soit le mode de présentation, les deux mélanges étaient comparables ou supérieurs aux mélanges non transformés, aux les plans de la digestibilité des protéines, de la rétention de N, de la digestibilité de la graisse et de AME N , à l'exception encore du CEC expansé. Les mélanges transformés contenaient plus d'amidon gélatinisé; leurs protéines étaient moins solubles et ils avaient un indice d'activité myrosinase plus bas. La solubilité des protéines était particulièrement basse dans le CEC expansé, signe révélateur d'une altération thermique excessive. Bien que les mélanges expansés contenaient moins de glucosinolates, la croissance des poulets n'en n'a pas pour autant été améliorée par rapport aux mélanges sous forme agglomérée. Il ressort de ces observa...

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Section: Ingredient Analysesmentioning

confidence: 99%

mentioning

confidence: 99%

Whole canola/pea and whole canola/canola meal blends in diets for broiler chickens 1. Evaluation of steam-pelleting or expansion processing

Fasina¹,

Campbell²,

Tyler³

1997

Can. J. Anim. Sci.

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“…The rate of starch digestion varies with the type of starch (Biliaderis, 1991;Naguleswaran, Vasanthan, Hoover, & Bressler, 2014), the surface to volume ratio of ungelatinised granules, the presence of other plant chemicals (Nebesny, Rosicka, & Tkaczyk, 2004;Noda et al, 2008;Snow & Odea, 1981), the surface porosity of ungelatinised granules (Sujka & Jamroz, 2007) and the degree to which the starch is gelatinised (Wang & Copeland, 2013). The addition of fibre during cooking of the food is reported to limit the extent to which starch is gelatinised, increasing the proportion of RS (Bjorck et al, 1987) and "masking" the starch granules (Parada & Aguilera, 2011). The rate of digestion of gelatinised starch can be modelled in various ways although during the early stages of digestion, regressions of L n transformed starch concentration with time were shown to accurately model the data for the digestion of gelatinised starch from various sources .…”

Section: Introductionmentioning

confidence: 99%

The effect of fibre and gelatinised starch type on amylolysis and apparent viscosity during in vitro digestion at a physiological shear rate

Hardacre

Yap

Lentle

et al. 2015

Carbohydrate Polymers

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“…In a view of starch digestion, common starch contains a higher percentage of digestible fraction (digestible starch, DS) and a lower percentage of the nondigestible fraction called as enzymatic resistant starch (RS) in the major staple starchy crops such as rice and wheat [3][4][5]. RS is defined as 'the sum of starch and the products of starch degradation not absorbed in the small intestine of healthy individuals' [6].…”

Section: Introductionmentioning

confidence: 99%

Starch Properties and Structure of A Wheat Mutant High in Resistant Starch

Jia¹,

Zhang²,

Shu³

et al. 2007

TOASJ

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Starch properties and structure of a wheat mutant (WRS-1) high in resistant starch (RS) was compared to that of the wild type (Sumai No.6). In cooked hot flour and retrograded flour, the amounts of RS in mutant WRS-1 were 7.8 and 9.4 times of wild type (0.5 in hot flour and 0.6 in retrograded flour), respectively, and correspondingly the slower and incomplete starch hydrolysis was also in both types of samples. WRS-1 had a higher max of absorbance, blue value (BV), apparent amylose content (AAC), and contained the increased intermediate and long chains with 18 degree of polymerization (DP) and decreased short chains with DP 17. Two types of starch granules, large A in lenticular shape and small B in spherical shape, were observed in both mutant and wild types. However, the starch granules in WRS-1 were relatively larger and some were irregularly-shaped. High content of total starch (TS), decreased contents of lipid (LC) and protein (PC), lower onset temperature (T o ), peak temperature (T p ), final temperature (T c ), and the enthalpy of gelatinization ( H gel ) were observed in WRS-1.

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Formation of enzyme resistant starch during autoclaving of wheat starch: Studies in vitro and in vivo

Cited by 130 publications

References 17 publications

Whole canola/pea and whole canola/canola meal blends in diets for broiler chickens 1. Evaluation of steam-pelleting or expansion processing

Whole canola/pea and whole canola/canola meal blends in diets for broiler chickens 1. Evaluation of steam-pelleting or expansion processing

The effect of fibre and gelatinised starch type on amylolysis and apparent viscosity during in vitro digestion at a physiological shear rate

Starch Properties and Structure of A Wheat Mutant High in Resistant Starch

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