TY - JOUR
T1 - Resistant Starch from Isolated White Sorghum Starch: Functional and Physicochemical Properties and Resistant Starch Retention After Cooking. A Comparative Study
AU - Giuberti, Gianluca
AU - Marti, Alessandra
AU - Gallo, Antonio
AU - Grassi, Silvia
AU - Spigno, Giorgia
PY - 2019
Y1 - 2019
N2 - In an effort to promote the formation of resistant starch (RS), four different modification methods are applied to isolated white sorghum (WS) starch by subjecting the latter to heat‐moisture treatment (RSa), annealing (RSb), hydrolysis through pullulanase debranching enzyme (RSc), and dual autoclaving‐cooling cycles (RSd). Functional and physicochemical properties, individual RS content, and the behavior after cooking in terms of apparent RS retention (aRSr) of samples (i.e., WS, RSa, RSb, RSc, and RSd) are compared. Differences in thermal and pasting properties, in the ratio of ordered starch to amorphous starch, along with lower solubility and swelling power values, and greater water absorption capacity are measured in the four RS ingredients when compared to native WS starch. All the four modification methods prove to be similarly effective in increasing the amount of RS with respect to native WS starch, with an average 30% increase. However, based on the aRSr values, analyses revealed that the greater heat stability after cooking was obtained for RSb (93.7%) and decreased in the order of RSb>RSc>RSa = RSd>WS. Present results shed light on the properties of modified WS starch as a potential heat‐stable source of RS for food applications.
AB - In an effort to promote the formation of resistant starch (RS), four different modification methods are applied to isolated white sorghum (WS) starch by subjecting the latter to heat‐moisture treatment (RSa), annealing (RSb), hydrolysis through pullulanase debranching enzyme (RSc), and dual autoclaving‐cooling cycles (RSd). Functional and physicochemical properties, individual RS content, and the behavior after cooking in terms of apparent RS retention (aRSr) of samples (i.e., WS, RSa, RSb, RSc, and RSd) are compared. Differences in thermal and pasting properties, in the ratio of ordered starch to amorphous starch, along with lower solubility and swelling power values, and greater water absorption capacity are measured in the four RS ingredients when compared to native WS starch. All the four modification methods prove to be similarly effective in increasing the amount of RS with respect to native WS starch, with an average 30% increase. However, based on the aRSr values, analyses revealed that the greater heat stability after cooking was obtained for RSb (93.7%) and decreased in the order of RSb>RSc>RSa = RSd>WS. Present results shed light on the properties of modified WS starch as a potential heat‐stable source of RS for food applications.
KW - annealing
KW - autoclaving-cooling cycles
KW - heat-moisture
KW - pullulanase
KW - resistant starch
KW - annealing
KW - autoclaving-cooling cycles
KW - heat-moisture
KW - pullulanase
KW - resistant starch
UR - http://hdl.handle.net/10807/133270
UR - http://onlinelibrary.wiley.com/journal/10.1002/(issn)1521-379x
U2 - 10.1002/star.201800194
DO - 10.1002/star.201800194
M3 - Article
SN - 0038-9056
VL - 71
SP - 1
EP - 8
JO - STARKE (WEINHEIM)
JF - STARKE (WEINHEIM)
ER -