In Vitro Digestibility of Native and Resistant Starches: Correlation to the Change of its Rheological Properties

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

doi:10.1007/s11947-010-0391-8

Cited by 10 publications

(4 citation statements)

References 30 publications

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“…On the other hand, it may be associated with the presence of resistant starch. Hódsági et al (2012) investigated the in vitro digestibility properties of different native (maize and wheat) and resistant starches (RS2, Hi-maize™260; RS4, Fibersym™70), as well as their stoichiometric mixtures before and after cooking (at 100°C). The obtained results showed that the two resistant starches show different digestibility in raw and cooked form.…”

Section: Characteristics Of the Simultaneous Hydrolysis And Fermentatmentioning

confidence: 99%

Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch

Strąk

Balcerek

2020

Food Bioprocess Technol

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The rising population and increasing demand for food place added pressure on the agricultural sector to maintain high process efficiency while implementing environmentally friendly methods. In this study, we investigate the effect of pre-hydrolysis of native rye starch and its influence on the yield of ethanol obtained by simultaneous saccharification and fermentation (SSF) from high gravity rye mashes with 25% and 28% w w −1 dry matter content. Fermentation was carried out in a 3-day system at a temperature of 35 ± 1°C using the dry distillery yeast Ethanol Red (Saccharomyces cerevisiae). The characteristics of the tested raw material and changes in the native rye starch during enzymatic hydrolysis were analyzed using a scanning electron microscope (SEM). The SEM images revealed characteristic changes on the surface of the starch, which was found to have a layered structure, as well as interesting behavior by the yeast during SSF when the glucose concentration in the environment was lowered. Both in the mashes with 25% and 28% w w −1 dry matter, starch pre-hydrolysis did not significantly increase either the initial amounts of sugars available to the yeast or the fermentation efficiency and ethanol yield in comparison to the mashes without this pre-treatment. Keywords Native starch. Pre-hydrolysis. Fermentation. SSF Abbreviations A 100 absolute alcohol AP amylopectin BD amylopectin of the high-amylopectin cultivar CU Ceralpha unit cv cultivar d.m dry matter DP degree of polymerization DSS degree of starch saccharification GSHE granular starch hydrolyzing enzymes HPLC high-performance liquid chromatography LSD least significant differences PES polyethersulfone PLS pressureless liberation of starch SEM scanning electron microscope SSF simultaneous saccharification and fermentation SSU soluble starch unit VHG very high gravity GAU one glucoamylase unit

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Section: Characteristics Of the Simultaneous Hydrolysis And Fermentatmentioning

confidence: 99%

Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch

Strąk

Balcerek

2020

Food Bioprocess Technol

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“…The desire to improve the quantity of resistant starch (RS) in starchy food components is growing, in order to improve the health benefits [ 1 ]. Several methods for producing RS have been used [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication

Chumsri

Panpipat

Cheong

et al. 2022

Foods

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Due to the potential reduction in starch availability, as well as the production of the distinct physico-chemical characteristics of starch in order to improve health benefits, the formation of starch–lipid complexes has attracted significant attention for improving the quantity of resistant starch (RS) content in starchy-based foods. The purpose of this research was to apply ultrasonication to produce intermediate amylose rice (Oryza sativa L.) cv. Noui Khuea (NK) starch–fatty acid (FA) complexes. The effects of ultrasonically synthesized conditions (ultrasonic time, ultrasonic amplitude, FA chain length) on the complexing index (CI) and in vitro digestibility of the starch–FA complex were highlighted. The optimum conditions were 7.5% butyric acid with 20% amplitude for 30 min, as indicated by a high CI and RS contents. The ultrasonically treated starch–butyric complex had the highest RS content of 80.78% with a V-type XRD pattern and an additional FTIR peak at 1709 cm−1. The increase in the water/oil absorption capacity and swelling index were observed in the starch–lipid complex. The pasting viscosity and pasting/melting temperatures were lower than those of native starch, despite the fact that it had a distinct morphological structure with a high proportion of flaky and grooved forms. The complexes were capable of binding bile acid, scavenging the DPPH radical, and stimulating the bifidobacterial proliferation better than native starch, which differed depending on the FA inclusion. Therefore, developing a rice starch–lipid complex can be achieved via ultrasonication.

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“…Furthermore, Hódsági et al. [ 14 ] found some significant correlations among glucose release during enzymatic hydrolysis of corn and wheat starches and their pasting parameters; particularly in the case of wheat starch hydrolysis rate and peak viscosity, trough, and final viscosity, which might be useful for estimating in vitro digestion. However, previous studies have been conducted using rheology methods to independently evaluate gelatinization behavior of starches or to follow rheological modifications during the enzymatic hydrolysis.…”

Section: Introductionmentioning

confidence: 99%

Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies

et al. 2022

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Starch hydrolysis is attracting much attention due to its relationship to digestion and glucose release. The objective is to propose rapid and continuous analytical methods that allow measuring gels hydrolysis following apparent viscosity (𝝁). Three different starches (corn, wheat, and rice) are tested recording starch gelatinization followed by gels digestions (digestograms) using a rapid-visco analyzer (RVA) or a rheometer. Results are compared with those obtained by measuring glucose release along hydrolysis. A modified first-order kinetic model in the RVA (R 2 > 0.99) and rheometer (R 2 > 0.99) describes the gels digestograms. Wheat gel shows a higher hydrolysis rate (k), which indicates faster digestion followed by rice and corn gels. The proposed models allow rapid analysis of starch digestograms, allowing to discriminate among hydrolysis rate of different starches. These less time-consuming methods can be an option to continuously analyze starch gelatinization followed by enzymatic digestion.

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In Vitro Digestibility of Native and Resistant Starches: Correlation to the Change of its Rheological Properties

Cited by 10 publications

References 30 publications

Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch

Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch

Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication

Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies

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