Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications

The most widely employed methodologies for type III (retrograded) resistant starch formation is a cyclic heating-cooling treatment or its combination with a previous enzymatic debranching step. In this work, two retrogradation temperatures, 0 and 4 °C, were evaluated for obtaining type III resistant...

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Autores principales: Arp, Carlos Gabriel, Correa, María Jimena, Ferrero, Cristina
Formato: Articulo
Lenguaje:Inglés
Publicado: 2020
Materias:
Ciencias Exactas
Química
Resistant wheat starch
Pullulanase
DSC
X-ray diffraction
Starch digestibility
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/136537
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-136537
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Química
Resistant wheat starch
Pullulanase
DSC
X-ray diffraction
Starch digestibility
spellingShingle Ciencias Exactas
Química
Resistant wheat starch
Pullulanase
DSC
X-ray diffraction
Starch digestibility
Arp, Carlos Gabriel
Correa, María Jimena
Ferrero, Cristina
Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications
topic_facet Ciencias Exactas
Química
Resistant wheat starch
Pullulanase
DSC
X-ray diffraction
Starch digestibility
description The most widely employed methodologies for type III (retrograded) resistant starch formation is a cyclic heating-cooling treatment or its combination with a previous enzymatic debranching step. In this work, two retrogradation temperatures, 0 and 4 °C, were evaluated for obtaining type III resistant starch from non-debranched and pullulanase-debranched wheat starch. The starches were characterized by their thermal and pasting behavior. Also, microstructural and crystalline aspects were related to the production process and the nutritional properties of the products. The most influencing factor for resistant starch formation was the application of the pullulanase-debranching step previous to the cyclic treatment. This led to a higher starch retrogradation and a more compact microstructure, which decreased the thickening capacity and the digestibility of the starches. Then, even though all the obtained starches exhibited lower digestibility, the pullulanase-debranched ones presented the lowest estimated glycemic index (ca. 34%), showing the highest yield of resistant starch formation. Finally, this work presents a concise protocol for obtaining type III resistant starch enriched powder with low digestibility that could be used in the formulation of different healthy foods such as dairy products, cereal bars, and even drinks.
format Articulo
Articulo
author Arp, Carlos Gabriel
Correa, María Jimena
Ferrero, Cristina
author_facet Arp, Carlos Gabriel
Correa, María Jimena
Ferrero, Cristina
author_sort Arp, Carlos Gabriel
title Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications
title_short Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications
title_full Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications
title_fullStr Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications
title_full_unstemmed Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications
title_sort production and characterization of type iii resistant starch from native wheat starch using thermal and enzymatic modifications
publishDate 2020
url http://sedici.unlp.edu.ar/handle/10915/136537
work_keys_str_mv AT arpcarlosgabriel productionandcharacterizationoftypeiiiresistantstarchfromnativewheatstarchusingthermalandenzymaticmodifications
AT correamariajimena productionandcharacterizationoftypeiiiresistantstarchfromnativewheatstarchusingthermalandenzymaticmodifications
AT ferrerocristina productionandcharacterizationoftypeiiiresistantstarchfromnativewheatstarchusingthermalandenzymaticmodifications
bdutipo_str Repositorios
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