Resistant starch: Its chemical form in foodstuffs and effect on digestibility in vitro

Ring, Stephen G.; Gee, Jennifer M.; Whittam, Mary A.; Orford, Paul D.; Johnson, Ian T.

doi:10.1016/0308-8146(88)90139-2

Cited by 244 publications

(125 citation statements)

References 20 publications

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“…In addition, larger starch granules are characterized by a smaller surface area to volume ratio, and hence a lower surface potentially subjected to hydrolysis by enzymes (Tester et al, 2006). In this work, the starch amount of native starches categorized as RS broadly reflects increasing granule size, being wheat , maize , pea , potato, which concurs with the results reported by Ring et al (1988). The different RS content of native starches can be also related to the relative amount of crystalline material within starch granule and to the type of arrangement of the crystal structure (Blasek and Gilbert, 2010;Regmi et al, 2011).…”

supporting

confidence: 90%

In vitro production of short-chain fatty acids from resistant starch by pig faecal inoculum

Giuberti

Gallo

Moschini

et al. 2013

Animal

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The need to improve the knowledge of fermentation processes within the digestive tract in pigs is growing, particularly for ingredients that may act as potential prebiotic sources, such as resistant starch (RS). A study (based on enzymatic digestion followed by in vitro fermentation) was conducted to investigate whether various sources of RS, obtained from eight native starches characterized by inherent heterogeneous starch chemistry and structure, can influence short-chain fatty acid (SCFA) concentrations and relative production kinetics. Total and individual SCFA productions were evaluated over time and up to 72 h of incubation. The in vitro hydrolysis of native starches allowed a classification from very high [>650 g/kg dry matter (DM)] to low (,50 g/kg DM) RS amount. The total SCFA production was similar between ingredients, whereas acetate and butyrate molar ratios in the SCFA profile differed (from 0.48 to 0.56 and from 0.17 to 0.25, respectively; P , 0.05). Differences in fermentation kinetic parameters for total and individual SCFA productions were observed ( P , 0.05). Considering the total SCFA production after 72 h of incubation, the time at which half of the maximum production has been reached ( T 1/2 ), the maximum rate of production ( R max ) and its time of occurrence ( T max ) differed between ingredients ( P , 0.05), with values ranging from 6.1 to 11.9 h, from 0.459 to 1.300 mmol/g DM incubated per hour and from 5.1 to 9.8 h, respectively. Overall, a similar trend was observed considering individual SCFA productions. In particular, T 1/2 ranged from 6.4 to 12.5 h, from 5.5 to 12.5 h and from 6.7 to 11.3 h for acetate, propionate and butyrate, respectively ( P , 0.05). For R max , differences were obtained for propionate and butyrate productions ( P , 0.05), whereas no difference was recorded for acetate. In summary, our findings indicated that both quantitative and qualitative production of SCFA and related kinetics were influenced by fermentation of RS obtained from native starches characterized by heterogeneous starch characteristics. Current findings are based on an in vitro approach, and thus require further in vivo validations.

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supporting

confidence: 90%

In vitro production of short-chain fatty acids from resistant starch by pig faecal inoculum

Giuberti

Gallo

Moschini

et al. 2013

Animal

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“…The starch retrogradation can also accompany with increase of enzyme hydrolysis (Ring et al, 1988). Amylose-lipid complexes can decrease starch retrogradation and restrain the intra-action among amylose particles (Zobel, 1973).…”

Section: Bread Weight Volume and Specific Volumementioning

confidence: 99%

Bread quality improvement by means of selected pregelatinized waxy rice flour (PWRF)

et al. 2017

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The objective of the present study was attempted to develop a pregelatinized waxy rice flour (PWRF) retarding agent formulation by merging with α-amylase and monoglycerides, as well as using pregelatinizing and lyophilizing technologies to improve bread characteristics such as staling and retrogradation. The major methods, including texture profile analysis (TPA) and sensory evaluation were employed to assess bread qualities. Research results demonstrated the amylose complexing index (ACI) of the PWRF-adding bread samples were higher than that of groups α-amylase-adding, monoglycerides-adding and control. PWRF-adding bread samples exhibited higher starch digestibility and water activity (aw) and showed softer texture, lower hardness and soluble starch content than the groups α-amylase-adding, monoglycerides-adding and control after storage. The PWRF-D exhibited the best effect among all formulations. Further, either fresh or after storage PWRF-adding bread samples acquired the higher sensory score. The bread qualities were improved by PWRF and the staling and retrogradation were further retarded.

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“…Susceptibility of starch to enzyme attack is influenced by several factors, such as granule size and available specific surface (Franco et al, 1992(Franco et al, , 1998Knutsonetal., 1982;Tahir etal., 2010;Tangetal.,2004),surfaceporosityandchannels (FaIllionetal., 1992(FaIllionetal., , 1993SujkaandJamroz, 2007;Zhang et al, 2006;), amylose and amylopectin content (Blazeck and COpelaIld, 2010;Hoover and Manuel, 1995;Hoover and Sosulski, 1985;Holm aIld Bjorck, 1988;Ring et al, 1988),crystallinestructure(Chungetal.,2010Zhouetal.,2004;Gunaratneand Hoover, 2002), extent of branching (long a.I11ylopectin branchesibraIlch density) (Dona eta1.,2010;Shresthaet al, 2010), distribution pattem ofa-(l,6) branch points between the amorphous aIld crystalline regions (Gunaratne and Hoover, 2002;Janeetal., 1997), degree of crystallinity (Chungetal., Zhou et al, 2004), packing of polymers within granules (dense/loose), helical conformation ofa.I11ylose molecules (Shrestha et al, 2010), presence of non-starch substances (proteins, lipids and phosphorus) (HooveraIld Manuel, 1995;Perera and Hoover, 1998) and inhibitors (Colonna et al, 1992;Zhou et al, 2004). The kinetics of a-amylolysis of granular and gelatinized starch are characterized by an initial rapid hydrolysis phase followed by a slower phase.…”

Section: Enzymebydrolysisofnativestarcbesmentioning

confidence: 99%

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Varatharajan

Hoover

Liu

et al. 2010

Carbohydrate Polymers

148

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Heat-moisture treatment (HMT) is a physical modification technique that modifies starch structure and properties without destroying its granular structure. HMT has been shown to cause starch chain interactions and crystallite disruption/reorientation within the amorphous and crystalline domains. However, the part played by amylose (AM) during HMT of starches is not properly understood. Furthermore, a systematic study has not been carried out to examine how variations in HMT temperatures influence molecular structure, physicochemical properties and digestibility of normal potato (NP) and waxy potato (WP) starches. Thus, the objective of this study was to determine changes to molecular structure, physicochemical properties and digestibility ofNP and WP starches on HMT at different temperatures (80,100,120 and l30°C) for 16 h at 27% moisture. Structural changes on HMT were monitored by scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), polarized light microscopy (pLM), wide angle X-ray scattering (WAXS), attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy, fluorophore assisted capillary electrophoresis (FACE) and KlS spectra. Changes to physicochemical properties on HMT were determined by granular swelling, amylose leaching, gelatinization parameters and pasting properties. Digestibility of normal and waxy potato starches before and after HMT by porcine pancreatic a-amylase (PPA) was monitored by measuring initial velocity and by exarninationofthe granular structure at different stages of hydrolysis by SEM, CLSM and PLM. The results showed that structural changes on HMT were influenced by differences in starch chain mobility at different temperatures of HMT. Starch chain mobility, in turn, was influenced by the interplay between the extent to which B-type crystallites were transformed into A+B-type crystallites, kinetic energy imparted to starch chains and amylose content. The main type of structural changes influencing physicochemical properties at different temperatures of HMT were starch chain interactions (at 80 and IOO°C), disruption of hydrogen bonds between amylose-amylopectin and amylopectin-amylopectin (at 120 and l30°C), disorganization of amylopectin chains near the vicinity of the hilum (at 100, 120 and l30°C)andformationofinterruptedhelices(atl30°C).The susceptibility ofNP and WP starches towards a-amylase decreased at 80°C, but increased in the range 100 to l30°C. NPand WPstarches exhibited heterogeneity in degradation (NP>WP) Most studies have been on the impact ofHMT on the thermal properties, crystallinity and pasting propertiesofnorrnalstarches. Some researchers (Hoover and Manuel, 1996; Kweon el al., 2000;Zavareze et al., 2010) have attempted to explain the impact of HMT on the structure and physicochemical properties of starches varying in amylose content. However, the part played by amylose during HMT of starches is still not properly understood. Unlike in cereal starches, amylose has been shown to be co-crystallized with amylopectin...

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Resistant starch: Its chemical form in foodstuffs and effect on digestibility in vitro

Cited by 244 publications

References 20 publications

In vitro production of short-chain fatty acids from resistant starch by pig faecal inoculum

In vitro production of short-chain fatty acids from resistant starch by pig faecal inoculum

Bread quality improvement by means of selected pregelatinized waxy rice flour (PWRF)

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

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