Resistant Starch from Isolated White Sorghum Starch: Functional and Physicochemical Properties and Resistant Starch Retention After Cooking. A Comparative Study

Gianluca Giuberti, Antonio Gallo, Giorgia Spigno, Alessandra Marti, Silvia Grassi

Risultato della ricerca: Contributo in rivistaArticolo in rivista

7 Citazioni (Scopus)

Abstract

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.
Lingua originaleEnglish
pagine (da-a)1-8
Numero di pagine8
RivistaSTARKE (WEINHEIM)
Volume71
DOI
Stato di pubblicazionePubblicato - 2019

Keywords

  • annealing
  • autoclaving-cooling cycles
  • heat-moisture
  • pullulanase
  • resistant starch

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