Heat‐Moisture Treatment and Enzymatic Digestibility of Peruvian Carrot, Sweet Potato and Ginger Starches

Abstract

The aim of this work was to study the effects of heat-moisture treatment (27% moisture, 1007C, 16 h) and of enzymatic digestion (alpha-amylase and glucoamylase) on the properties of sweet potato (SP), Peruvian carrot (PC) and ginger (G) starches. The structural modification with heat-moisture treatment (HMT) affected crystallinity, enzyme susceptibility and viscosity profile. The changes in PC starch were the most pronounced, with a strong decrease of relative crystallinity (from 0.31 to 0.21) and a shift of X-ray pattern from B-to A-type. HMT of SP and G starch did not change the Xray pattern (A-type). The relative crystallinity of these starches changed only slightly, from 0.32 to 0.29 (SP) and from 0.33 to 0.32 (G). The extent of these structural changes (PC . SP . G) altered the susceptibility of the starches to enzymatic attack, but not in same order (PC . G . SP). HMT increased the starches digestion, probably due to rearrangement of disrupted crystallites, increasing accessible areas to attack of enzymes. The viscosity profiles and values changed significantly with HMT, resulting in higher pasting temperatures, decrease of viscosity values and no breakdown, i.e., stability at high temperatures and shear rates. Changes in pasting properties appeared to be more significant for PC and SP starch, whereas the changes for G starch were small. Setback was minimized following HMT in SP and G starches.

Effects of heat moisture treatment on the physicochemical properties of starch nanoparticles

“…In this study, crystallinity increased from 55.4% to 69.7% as the temperature of the HMT increased. Similar results were reported for heat-moisture-treated sweet potato starches (Vieira & Sarmento, 2008).…”

Concentração de enzimas amilolíticas na hidrólise do amido de gengibre

“…A quebra de viscosidade do amido de gengibre é próxima de zero, evidenciando elevada estabilidade térmica e mecânica, ou seja, em temperaturas elevadas e sob agitação mecânica, os grânulos deste amido resistem à quebra e, portanto, à redução de viscosidade (VIEIRA & SARMENTO, 2008;LEONEL et al, 2005). REYES et al (1982) atribuíram esta elevada resistência do amido de gengibre à presença de forças de ligações homogêneas e a um elevado grau de associação entre os componentes deste amido, mantendo a estrutura granular, o que pode interferir na ação das enzimas, diminuindo o rendimento.…”

Weighing up whey fortification of foods: Implications for kinetics of starch digestion and estimated glycemic index of model high-protein-low-carbohydrate food systems

“…Apart from processing conditions, starch digestion is dependent on starch properties such as granule size, architecture, crystalline pattern, degree of crystallinity, surface pores or channels, degree of polymerisation, non-starch components (e.g. proteins, tannins and phytate) and their inter- actions with starch, and amylose:amylopectin ratio (Benmoussa, Suhendra, Aboubacar, & Hamaker, 2006;Choi, Woo, Ko, & Moon, 2008;Tester, Qi, & Karkalas, 2006;Thompson, 1988;Vieira & Sarmento, 2008). During extrusion, intact starch granules might be completely lost (Fig.…”