Optimization of enzyme-assisted preparation and characterization of Arenga pinnata resistant starch

Optimization of ultrasonic-assisted enzymatic extraction of kiwi starch and evaluation of its structural, physicochemical, and functional characteristics

“…When the liquid/solid ratio was 1 mL/g, the starch content of KS was lower (653.41 ± 10.19 mg/g); with the increase in the liquid/solid ratio, the starch content increased sharply and reached a maximum (795.22 ± 1.83 mg/g) at 5 mL/g. Then, it gradually decreased with the increase in liquid/solid ratio, which agrees with the findings of Zhang et al [12] . This may be due to the significant decrease in the enzyme concentration when the liquid/material ratio is too high, which affects the enzymatic hydrolysis reaction.…”

“…Ultrasonic extraction and enzymatic extraction had been proved could significantly shorten the extraction time, reduce energy consumption, and increase the extraction rate, so are considered as green and efficient starch extraction methods [11] . The ultrasonic-assisted enzymatic method has been applied to other fruit starches, such as Arenga pinnata starch [12] and lotus seed starch [11] . However, no researchers have applied a combination of the two to kiwi starch.…”

Anti-hyperlipidemic and ameliorative effects of chickpea starch and resistant starch in mice with high fat diet induced obesity are associated with their multi-scale structural characteristics

“…After cooking, the UC-S structure was completely destroyed and the original granular morphology disappeared, forming an irregular and agglomerated structure. This structure was formed due to water absorption, swelling and cracking of the particle structure, dissolution of amylose, gelatinization of UC-S and gradual rearrangement of an orderly packed construction during the preparation of CC-S. 22 The SEM images of the resistant starch samples including UC-RS and CC-RS show they were generally formed due to the in vitro enzymatic digestion process. The external structure of the RS samples appeared to be rougher with lots of small fragments adhering to the granular surface in comparison with their undigested counterparts.…”

In vitro digestibility and physicochemical properties of Arenga pinnata starch‐chitosan following heat‐moisture treatment

“…Addition of CS could reduce gelatinisation temperature and inhibit starch retrogradation. In addition, CS could significantly enhance viscosity and improve freeze-thaw stability of wheat starch and APS (Zheng et al, 2019;Mei et al, 2020). Moreover, the effects depended on the CS concentration (Mei et al, 2020b).…”

“…HMT can improve thermal stability of APS, inhibit retrogradation and improve texture of APS gel (Funami et al, 2005). According to the previous research results, APS has shortcomings such as low anti-digestibility and poor freeze-thaw stability, which limit the application of APS in food processing enterprise (Mei et al, 2020b;Zhang et al, 2020).…”