In vitro digestibility, pasting, and structural properties of starches from different cereals

Abstract

Starches isolated from seven different cereals were evaluated for their composition, physicochemical, in vitro digestibility, structural, morphological, and pasting properties. The in vitro starch digestion rate and estimated glycemic index (GI) of cereal starches were evaluated along with the impact of cooking on starch digestion. The cooking of starch slurries increased the rapidly digestible starch content from a range of 34.7-54.4% to a range of 60.5-78.5%. On the basis of hydrolysis index, the GI ranged from 83.6 to 91.8 and after cooking it increased from 95.1 to 98.6 for different cereal starches. Both the swelling power and solubility showed an increasing trend with rising temperature. Paste clarity of starches negatively correlated with fat content. The amylose content of various starches ranged from 17.7 to 24.7% and was negatively correlated to crystalline index (r = -0.975, p ≤ 0.05). XRD pattern revealed A-type pattern of crystalline starch, where crystallinity index ranging between 28.2 to 44.9%. FTIR revealed slight differences among chemical bonding of starches from different cereals. From scanning electron micrograph observations, wheat and barley starch granules proved smoother as compared to other cereal granules. Barley contained the highest (27.5 µm) and rice had the lowest (10.2 µm) size starch granules. The pasting properties were significantly (p ≤ 0.05) different for different cereal starches. Peak, breakdown, and final viscosities were the highest for maize starch (1725, 384, and 2112 mPa.s, respectively), whereas rice and oats exhibited the highest trough and setback viscosities (1420 and 954 mPa.s, respectively). ARTICLE HISTORY

Comparative Study on Functional Properties of Starch Extracted from Various Sources

“…For all starch samples, the swelling power and solubility were increasing with the increase in temperature. Similar results were observed in Kaur et al, (2018). It can be observed from figures that swelling power and solubility of tapioca starch (ranging from 10.50 to 30.10 gg -1 and 7.35 to 27.20% respectively) is more than that of rice and sorghum starch (ranging from 5.31 to 12.41gg -1 and 2.85 to 7.02%, and 5.63 to 18.21gg -1 and 4.26 to 10.67%, respectively).…”

“…Swelling power and solubility was determined according to the procedures used in Kaur et al, (2018). One gram of starch sample was added to 100ml of distilled water.…”

Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing

“…These features of oat starch contributed to an increased GI behavior. The estimated GI (eGI) of raw oat starch was 91 according to the report of Kaur et al, which is higher than that of wheat and maize starch [18]. Despite this relatively high GI, the GI value of oat-based foods generally appears low due to the complexity of oat food composition.…”

“…In contrast, RS is not digested in small intestine but instead can be utilized in the colon by gut microbiota [17]. The proportion of SDS in natural oat raw starch is 40% [18]. The concept of SDS is method-oriented in that the values are dependent on the method used to measure the starch digestion rate.…”

Synthesis and characterisation of magnetite nanoparticles using gelatin and starch as capping agents

“…The gelatin spectrum shows characteristic absorption bands at 1628 cm −1 (C = O stretching), 1524 cm −1 (N–H bending and C–N stretching) and 1237 cm −1 (N–H bending) [17]. Meanwhile, the bands revealed in the starch spectrum at 3309, 2930, 1147, and 998 cm −1 correspond to O–H stretching, C–H stretching, C–H bending, and C–O–H bending, respectively [18]. These characteristic absorption bands of two biopolymers appear in the spectra of magnetite nanoparticles with a decreased intensity and with slight shifts in wavenumber values, which is indicative of interactions between the functional groups of biopolymers and solid surface of magnetite nanoparticles [19].…”