Resistant starch improvement of rice starches under a combination of acid and heat-moisture treatments

Hung, Pham Van; Vien, Ngo Lam; Phi, Nguyen Thi Lan

doi:10.1016/j.foodchem.2015.02.002

Cited by 164 publications

(81 citation statements)

References 27 publications

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“…The resulting rigid structure could restrict the swelling of starch granules. 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%

“…The incubation of bifidobacteria was performed in an anaerobic incubator (W-zipper Standing-Pouch, Mitsubishi Gas Chemical) at 37˝C. The proliferation rate of bifidobacteria was determined by plotting the OD 600 nm and pH values of the fermentation mediums at 0, 5,10,15,20,25,30,35,40,45 and 50 h, respectively [8,18]. Fermentation experiments were conducted in triplicate.…”

Section: Proliferation Rate Of Bifidobacteriamentioning

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: Proliferation Rate Of Bifidobacteriamentioning

confidence: 99%

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

Zheng

Wang

et al. 2016

Molecules

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“…Cross-link formation (Agboola et al 1991;Mei et al 2015) and acid hydrolysis Hung et al 2016) caused by CA at high temperatures have been previously reported. The reduced AMP crystalline stability caused by an acid would probably be a consequence of the bulkiness of acid groups that were cross-linked with starch polymers and hindered their close association.…”

Section: Resultsmentioning

confidence: 75%

“…HMT pea flours (HMTF) were prepared with 0.2M CA and saturated solutions of VA and GA following the method described by Hung et al (2016), with some modifications. HMT with Organic Acids.…”

Section: Methodsmentioning

confidence: 99%

Structure, Physicochemical Properties, and In Vitro Starch Digestibility of Yellow Pea Flour Modified with Different Organic Acids

et al. 2016

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Cereal Chem. 94(1):142-150The objective of this study was to produce a pea flour ingredient with higher slowly digestible (SDS) and resistant (RS) starch fractions for functional food applications. Heat-moisture treated flour (HMTF) in the presence of citric, gallic, or vanillic acids and esterified flour (EF) with citric acid were prepared and analyzed for structure and functionality using in vitro starch digestibility, differential scanning calorimetry, Rapid Visco Analyzer, swelling factor (SF), amylose leaching (AML), optical microscopy, and Fourier transform infrared (FT-IR) spectroscopy. Significant (P < 0.05) increases in SDS and RS content of HMTF and EF were observed. Whereas the granule integrity and the birefringence were not affected by modification, the degree of crystalline order, which was determined by FT-IR 1,047/1,022 cm _ 1 peak ratio, was decreased. Gelatinization enthalpies of modified flour were lower than that of native flour, whereas the gelatinization endotherms of HMTF were shifted to higher temperatures and those of EF to lower temperatures. Pasting properties were also affected greatly by both treatments. HMTF demonstrated reduced SF and AML, whereas EF had reduced SF and increased AML. Further, the extent of changes in the structure and functionality of HMTF depended on the type of acid utilized. Overall, heat-moisture treatment with an organic acid and esterification were effective modifications to produce a pea flour ingredient with enhanced SDS and RS

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“…Lipid in rice affects the RS content by complexing with amylose [7]. Amylose content is negatively correlated with RDS and positively correlated with SDS and RS.…”

Section: Chemical Characteristics Of Various Rsmentioning

confidence: 99%

Resistant Starch Regulates Gut Microbiota: Structure, Biochemistry and Cell Signalling

Yang

Darko

Huang

et al. 2017

Cell Physiol Biochem

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Starch is one of the most popular nutritional sources for both human and animals. Due to the variation of its nutritional traits and biochemical specificities, starch has been classified into rapidly digestible, slowly digestible and resistant starch. Resistant starch has its own unique chemical structure, and various forms of resistant starch are commercially available. It has been found being a multiple-functional regulator for treating metabolic dysfunction. Different functions of resistant starch such as modulation of the gut microbiota, gut peptides, circulating growth factors, circulating inflammatory mediators have been characterized by animal studies and clinical trials. In this mini-review, recent remarkable progress in resistant starch on gut microbiota, particularly the effect of structure, biochemistry and cell signaling on nutrition has been summarized, with highlights on its regulatory effect on gut microbiota.

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Resistant starch improvement of rice starches under a combination of acid and heat-moisture treatments

Cited by 164 publications

References 27 publications

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

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

Structure, Physicochemical Properties, and In Vitro Starch Digestibility of Yellow Pea Flour Modified with Different Organic Acids

Resistant Starch Regulates Gut Microbiota: Structure, Biochemistry and Cell Signalling

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