Production of resistant starch by enzymatic debranching in legume flours

Morales‐Medina, R.; Muñío, María del Mar; Guadix, Emilia M.; Guadix, Antonio

doi:10.1016/j.carbpol.2013.10.027

Cited by 35 publications

(20 citation statements)

References 47 publications

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“…This result was consistent with previous reports, where the swelling power was reduced during HMT of rice starch [20], sweet potato starch [3] and sorghum starch [21]. Debranching treatment by pullulanase produces partially debranched amylopectin which can act like amylase and create highly crystalline structures, and thus further reduce the swelling power of EHMT starch [11].…”

Section: Swelling Power and Solubilitysupporting

confidence: 93%

“…Recently, various methods for the production of resistant starches from different resources have been reported, including heat-moisture treatment (HMT) [10], enzyme debranching [11], chemical modification [12], and cross-linking [13]. Among these methods, the heat-moisture treatment and enzyme debranching are safe and cost-effective methods for the production of resistant starches.…”

Section: Introductionmentioning

confidence: 99%

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Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato

Zheng

Wang

et al. 2016

Molecules

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Abstract:Purple sweet potato starch is a potential resource for resistant starch production. The effects of heat-moisture treatment (HMT) and enzyme debranching combined heat-moisture treatment (EHMT) on the morphological, crystallinity and thermal properties of PSP starches were investigated. The results indicated that, after HMT or EHMT treatments, native starch granules with smooth surface was destroyed to form a more compact, irregular and sheet-like structure. The crystalline pattern was transformed from C-type to B-type with decreasing relative crystallinity. Due to stronger crystallites formed in modified starches, the swelling power and solubility of HMT and EHMT starch were decreased, while the transition temperatures and gelatinization enthalpy were significantly increased. In addition, HMT and EHMT exhibited greater effects on the proliferation of bifidobacteria compared with either glucose or high amylose maize starch.

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Section: Swelling Power and Solubilitysupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato

Zheng

Wang

et al. 2016

Molecules

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“…The 33% resistant starch of BG flour was lower than the 35.00% reported for red kidney (Eyaru, Shrestha, & Arcot, ), but higher than the 16.43% reported for chickpea (Garcia‐Alonso, Goni, & Saura‐Calixto, ), 25.40% for lentil (Bednar et al., ), and 11.03% for faba bean flours (Ambigaipalan et al., ). However, the 44.64% total starch content of the BG flour is within the 22%–45% (Utrilla‐Coello et al., ) and 33%–88% (Morales‐Medina, Munio, Guadix, & Guadix, ) reported for different leguminous flours.…”

Section: Resultsmentioning

confidence: 60%

In vitro digestibility of hydrothermally modified Bambara groundnut (Vigna subterranean L.) starch and flour

Afolabi

Opara

Kareem

et al. 2017

Food Science & Nutrition

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In‐vitro digestibility and functional properties of Bambara groundnut (Vigna subterranean) (BG) flour, and its native and hydrothermally modified starches were investigated. The isolated native starch (BNS) was modified by annealing at 50°C for 48 hr (BAS), and heat‐moisture treated at 100°C for 16 hr at 25% moisture level (BHS). The crude protein of BG flour was 16.88%. The amylose content of the flour and native starch was 6.10% and 27.70%, respectively. Hydrothermal modification increased the gelatinization profile of the starch but reduces its pasting properties. Swelling and solubility of the flour and starches increased with increase in temperature. X‐ray diffraction revealed BNS and BAS exhibited “Type C” crystallinity pattern while BHS was “Type A.” The BNS granule was oval, its diameter between 22 and 30 μm, with no significant change in the morphology of BAS and BHS. The BG flour had 33% resistant starch and 11.63% digestible starch. Heat‐moisture treatment enhanced the resistant starch content of the native starch significantly.

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“…Resistant starch fraction passes on to the colon, where it is fermented by the microorganisms producing mainly short chain fatty acids (SCFA). Due to this fact, RS has functional properties and positive effects on diabetes, some kinds of cancer, cardiovascular diseases, colonic health, obesity, and osteoporosis (Lunn & Buttriss, 2007;Nugent, 2005;Sajilata et al, 2006;Morales-Medina et al, 2014). Resistant starches have been shown to have equivalent and/or superior impacts on human health similar to that of conventional fiber-enriched food ingredients.…”

Section: Introductionmentioning

confidence: 99%