New starch preparations resistant to enzymatic digestion

Abstract

The results confirmed the possibility of applying dextrins, prepared under specific conditions, as soluble dietary fibre.

Effects of pyroconversion and enzymatic hydrolysis on indigestible starch content and physicochemical properties of cassava (Manihot esculenta) starch

“…Indigestible starch (IS) content in both the pyrodextrin and the ERM was relatively high, suggesting that the pyroconversion process was the main cause of IS. This coincides with Jochym et al [27], who state that this process allows formation of a steric impediment in the enzyme action site as well as generation of b 1-2 and b 1-3 glucoside bonds at the expense of 1-4 and a 1-6 bonds. This supports the observation that IS content is inversely proportional to the amount of a 1-4 glucoside bonds in a starch, and makes these compounds less susceptible to digestive enzyme activity.…”

The tartaric acid-modified enzyme-resistant dextrin from potato starch as potential prebiotic

“…In previous research (Jochym, Kapusniak, Barczynska, & Slizewska, 2012;Kapusniak, Jochym, Barczynska, Slizewska, & Libudzisz, 2008) it was shown that the use of tartaric acid in the process of starch thermolysis yielded acidic dextrin characterized by high water solubility. The studies showed that dextrin modified with tartaric acid did not contain any trace of unreacted starch, and the percentage share of the main fraction (having a weight average molecular weight of about 1800 g/mol) was 80%.…”

“…However, results obtained by the Englyst enzymatic-spectrophotometric method (Englyst, Kingman, & Cummings, 1992) showed that the actual content of the resistant fraction was above 68%. The total content of dietary fiber in dextrin modified with tartaric acid, determined by the official AOAC 2001.03 method (Ohkuma, Matsuda, Katta, & Tsuji, 2000), was about 50% (Jochym et al, 2012). The results of determination of resistant fraction content in dextrin modified with tartaric acid by the pancreatin-gravimetric method (Shin, Song, & Seib, 2004) were similar to those obtained in the previous studies using the Englyst method, but much higher than those obtained using the AOAC 2001.03 method (Kapusniak et al, 2008).…”

Intestinal microbiota, obesity and prebiotics

“…Examples of substances having prebiotic properties are fructooligosaccharides, gluco-oligosaccharides, isomaltooligosaccharides, maltooligosaccharides, lactulose, raffinose soy oligosaccharides, stachyose, xylooligosaccharides, and inulin resistant starch (Wang, 2009;Xu et al, 2009). Recently research was conducted to confirm prebiotic properties of new substances such as resistant dextrins derived from potato starch (Jochym et al, 2012). These formulations have a bifidogenic effect and stimulate the growth of gut microbiota, thus limiting the growth of Clostridium strains (Barczyn ska et al, 2010;Barczynska et al, 2012).…”