Purification and Characterization of Resistant Dextrin

Zhen, Yuanhang; Zhang, Tao; Chen, Jingjing

doi:10.3390/foods10010185

Cited by 11 publications

(7 citation statements)

References 38 publications

(61 reference statements)

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“…Similar phenomena have been documented by Dong et al in steamed whole grain oats [ 34 ]. The possible sources of the released neutral carbohydrate were the soluble β-glucan released from the cell wall or the enzyme-resistant dextrin in raw material [ 37 , 38 ]. Resistant dextrin has been identified in other starchy tube crops, such as tapioca and Chinese yam, showing the features of high glucose concentration and low molecular weight [ 39 , 40 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Steaming on Sweet Potato Soluble Dietary Fiber: Content, Structure, and Lactobacillus Proliferation In Vitro

Zhang

Liu

et al. 2023

Foods

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The influence of steaming treatment on the soluble dietary fiber (SDF) of sweet potato was investigated. The SDF content increased from 2.21 to 4.04 g/100 g (in dry basis) during 20 min of steaming. The microcosmic morphology of the fractured cell wall indicated the release of SDF components during steaming. The SDF from fresh (SDF-F) and 20 min steamed (SDF-S) sweet potato was characterized. The neutral carbohydrates and uronic acid levels in SDF-S were significantly higher than SDF-F (59.31% versus 46.83%, and 25.36% versus 9.60%, respectively) (p < 0.05). The molecular weight of SDF-S was smaller than SDF-F (5.32 kDa versus 28.79 kDa). The probiotic property was evaluated by four Lactobacillus spp. fermentation in vitro with these SDF as carbon source, using inulin as the references. SDF-F showed the best proliferation effects on the four Lactobacillus spp. in terms of the OD600 and pH in cultures, and the highest production of propanoic acid and butyric acid after 24 h fermentation. SDF-S presented higher Lactobacillus proliferation effects, but slight lower propanoic acid and butyric acid production than inulin. It was concluded that 20 min of steaming released SDF with inferior probiotic properties, which might derive from the degraded pectin, cell wall components, and resistant dextrin.

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Section: Resultsmentioning

confidence: 99%

Effects of Steaming on Sweet Potato Soluble Dietary Fiber: Content, Structure, and Lactobacillus Proliferation In Vitro

Zhang

Liu

et al. 2023

Foods

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“…The starch dextrinization process leads to an increase in the solubility in water of the obtained product, because of disrupting the native granular structure of starch, breaking down the crystalline structure and exposing more sites for water interaction [51]. In general, resistant dextrins have good solubility in water [52,53], which is a significant factor contributing to their functionality as dietary fibres [54]. The solubility in water at 20 • C of four SDexF batches is presented in Table 2.…”

Section: Solubility In Water Of Sdexfmentioning

confidence: 99%

Preparation and Characterization of Soluble Dextrin Fibre from Potato Starch Obtained on a Semi-Industrial Scale

Wojcik,

Kapusniak,

Zarski

et al. 2024

Applied Sciences

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Currently, dietary fibre intake is low, which is one of the reasons for the global obesity epidemic and other metabolic disorders. Dietary fibre has many documented health-promoting properties, such as a prebiotic effect, inducing feelings of satiety and reducing postprandial glucose. Therefore, there is an increasing interest in the search for new products rich in dietary fibre. One of the sources of dietary fibre may be resistant dextrins obtained as a result of dextrinization of starch. In this study, soluble dextrin fibre (SDexF) was prepared by heating potato starch in the presence of hydrochloric and citric acids on a semi-industrial scale in the prototype dextriniser. The aim of the study was the optimisation of the preparation of SDexF on a semi-industrial scale and the physicochemical characterisation of the obtained product. Also, the molecular structure of the prepared product was analysed by using SEM and FTIR. The semi-industrial production of SDexF was successfully implemented, achieving approximately 100 times higher product quantities in one process cycle. SDexF was characterised by over 30% total dietary fibre (TDF) content, almost 100% water solubility, low viscosity and no retrogradation tendency. The physicochemical and functional properties of the obtained product indicate the possibility of implementing SDexF to enrich food products.

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“…The final product was concentrated and the supernatant was added to 4 times the volume of liquid 95% ethanol. The sample was left to rest for 4 h and the precipitate was dried to constant weight to obtain the RMD [19,22]. The same process conditions were used for the preparation of the three RMDs.…”

Section: Preparation Of Rmdsmentioning

confidence: 99%

“…The resulting heat flow curve was then recorded [26]. A thermogravimetric analysis was performed according to the following procedure: the heating rate was set at 10 • C/min from 30 • C to 400 • C, with a carrier gas nitrogen flow rate of 20 mL/min, and the weight loss curve was recorded during the heating process [22].…”

Section: Thermal Propertiesmentioning

confidence: 99%

“…Concurrently, starch granules were degraded, leading to the repolymerization of small molecules and glycosylation reactions. These transformations resulted in structural changes that facilitated the penetration of water molecules, significantly enhancing water solubility [22]. Additionally, the changes in the molecular structure are detailed in the following section.…”

Section: Morphological Analysismentioning

confidence: 99%

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A Comparative Study of Resistant Dextrins and Resistant Maltodextrins from Different Tuber Crop Starches

Chen,

Hou,

Wang

et al. 2023

Polymers

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The anti-digestibility of resistant dextrin (RD) and resistant maltodextrin (RMD) is usually significantly affected by processing techniques, reaction conditions, and starch sources. The objective of this investigation is to elucidate the similarities and differences in the anti-digestive properties of RD and RMD prepared from three different tuber crop starches, namely, potato, cassava, and sweet potato, and to reveal the associated mechanisms. The results show that all RMDs have a microstructure characterized by irregular fragmentation and porous surfaces, no longer maintaining the original crystalline structure of starches. Conversely, RDs preserve the structural morphology of starches, featuring rough surfaces and similar crystalline structures. RDs exhibite hydrolysis rates of approximately 40%, whereas RMDs displaye rates lower than 8%. This disparity can be attributed to the reduction of α-1,4 and α-1,6 bonds and the development of a highly branched spatial structure in RMDs. The indigestible components of the three types of RDs range from 34% to 37%, whereas RMDs vary from 80% to 85%, with potato resistant maltodextrin displaying the highest content (84.96%, p < 0.05). In conclusion, there are significant differences in the processing performances between different tuber crop starches. For the preparation of RMDs, potato starch seems to be superior to sweet potato and cassava starches. These attributes lay the foundation for considering RDs and RMDs as suitable components for liquid beverages, solid dietary fiber supplements, and low glycemic index (low-GI) products.

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Purification and Characterization of Resistant Dextrin

Cited by 11 publications

References 38 publications

Effects of Steaming on Sweet Potato Soluble Dietary Fiber: Content, Structure, and Lactobacillus Proliferation In Vitro

Effects of Steaming on Sweet Potato Soluble Dietary Fiber: Content, Structure, and Lactobacillus Proliferation In Vitro

Preparation and Characterization of Soluble Dextrin Fibre from Potato Starch Obtained on a Semi-Industrial Scale

A Comparative Study of Resistant Dextrins and Resistant Maltodextrins from Different Tuber Crop Starches

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