Effect of bacterial β-amylase and fungal α-amylase on the digestibility and structural characteristics of potato and arrowroot starches
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.foodhyd.2015.08.024 http://hdl.handle.net/11449/167995 |
Resumo: | Retrograded and debranched starch, known as resistant starch type 3 (RS3), is resistant to digestive enzymes and exhibits a behavior similar to that of dietary fibers. In this study, the effect of β- and α-amylase on the digestibility and structural characteristics of potato and arrowroot starches was evaluated and compared. Starch samples were gelatinized, hydrolyzed by β- or fungal α-amylase, debranched, cooled (4 °C/16 h), precipitated with ethanol, and dried. Debranched and gelatinized starch samples were used as control. The degrees of hydrolysis for the two starches were similar (~25%), regardless of enzyme used. In both starches, β-amylase resulted in a significant decreases in average degree of polymerization (DPn) of short chains (from 16.5 to 12) and in proportion of these chains, while fungal α-amylase caused a significant decrease in DPn of long chains (from 38.9 to 26.8 and from 35.1 to 28.2 for potato and arrowroot starches, respectively) plus a significant increase in proportion of short chains. Gelatinization enthalpy and relative crystallinity of modified starches increased with amylolysis, particularly when α-amylase was used. RS3 content was 20.2% in the debranched potato starch and increased to 36.5% with amylolysis, regardless of the enzyme used before debranching. However, slowly digestible starch content increased from 8.5% to 27.8% when α-amylase was used in this starch. Meanwhile, arrowroot starch had 47.5% and 53.4% RS3 contents when β- and α-amylase were used, respectively. Structural characteristics, particularly the amylopectin branch chain length distribution, are important factors responsible for RS3 formation when amylolysis precedes debranching. |
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Repositório Institucional da UNESP |
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spelling |
Effect of bacterial β-amylase and fungal α-amylase on the digestibility and structural characteristics of potato and arrowroot starchesAmylaseChain lengthDigestibilityStarchStructureRetrograded and debranched starch, known as resistant starch type 3 (RS3), is resistant to digestive enzymes and exhibits a behavior similar to that of dietary fibers. In this study, the effect of β- and α-amylase on the digestibility and structural characteristics of potato and arrowroot starches was evaluated and compared. Starch samples were gelatinized, hydrolyzed by β- or fungal α-amylase, debranched, cooled (4 °C/16 h), precipitated with ethanol, and dried. Debranched and gelatinized starch samples were used as control. The degrees of hydrolysis for the two starches were similar (~25%), regardless of enzyme used. In both starches, β-amylase resulted in a significant decreases in average degree of polymerization (DPn) of short chains (from 16.5 to 12) and in proportion of these chains, while fungal α-amylase caused a significant decrease in DPn of long chains (from 38.9 to 26.8 and from 35.1 to 28.2 for potato and arrowroot starches, respectively) plus a significant increase in proportion of short chains. Gelatinization enthalpy and relative crystallinity of modified starches increased with amylolysis, particularly when α-amylase was used. RS3 content was 20.2% in the debranched potato starch and increased to 36.5% with amylolysis, regardless of the enzyme used before debranching. However, slowly digestible starch content increased from 8.5% to 27.8% when α-amylase was used in this starch. Meanwhile, arrowroot starch had 47.5% and 53.4% RS3 contents when β- and α-amylase were used, respectively. Structural characteristics, particularly the amylopectin branch chain length distribution, are important factors responsible for RS3 formation when amylolysis precedes debranching.UNESP-São Paulo State Univ.-Dept. of Food Engineering and Technology, R. Cristóvão Colombo, 2265UNESP-São Paulo State Univ.-Dept. of Food Engineering and Technology, R. Cristóvão Colombo, 2265Universidade Estadual Paulista (Unesp)Villas-Boas, Flávia [UNESP]Franco, Célia M.L. [UNESP]2018-12-11T16:39:10Z2018-12-11T16:39:10Z2016-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article795-803application/pdfhttp://dx.doi.org/10.1016/j.foodhyd.2015.08.024Food Hydrocolloids, v. 52, p. 795-803.0268-005Xhttp://hdl.handle.net/11449/16799510.1016/j.foodhyd.2015.08.0242-s2.0-849410348432-s2.0-84941034843.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Hydrocolloidsinfo:eu-repo/semantics/openAccess2024-01-01T06:16:15Zoai:repositorio.unesp.br:11449/167995Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-01-01T06:16:15Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Effect of bacterial β-amylase and fungal α-amylase on the digestibility and structural characteristics of potato and arrowroot starches |
title |
Effect of bacterial β-amylase and fungal α-amylase on the digestibility and structural characteristics of potato and arrowroot starches |
spellingShingle |
Effect of bacterial β-amylase and fungal α-amylase on the digestibility and structural characteristics of potato and arrowroot starches Villas-Boas, Flávia [UNESP] Amylase Chain length Digestibility Starch Structure |
title_short |
Effect of bacterial β-amylase and fungal α-amylase on the digestibility and structural characteristics of potato and arrowroot starches |
title_full |
Effect of bacterial β-amylase and fungal α-amylase on the digestibility and structural characteristics of potato and arrowroot starches |
title_fullStr |
Effect of bacterial β-amylase and fungal α-amylase on the digestibility and structural characteristics of potato and arrowroot starches |
title_full_unstemmed |
Effect of bacterial β-amylase and fungal α-amylase on the digestibility and structural characteristics of potato and arrowroot starches |
title_sort |
Effect of bacterial β-amylase and fungal α-amylase on the digestibility and structural characteristics of potato and arrowroot starches |
author |
Villas-Boas, Flávia [UNESP] |
author_facet |
Villas-Boas, Flávia [UNESP] Franco, Célia M.L. [UNESP] |
author_role |
author |
author2 |
Franco, Célia M.L. [UNESP] |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Villas-Boas, Flávia [UNESP] Franco, Célia M.L. [UNESP] |
dc.subject.por.fl_str_mv |
Amylase Chain length Digestibility Starch Structure |
topic |
Amylase Chain length Digestibility Starch Structure |
description |
Retrograded and debranched starch, known as resistant starch type 3 (RS3), is resistant to digestive enzymes and exhibits a behavior similar to that of dietary fibers. In this study, the effect of β- and α-amylase on the digestibility and structural characteristics of potato and arrowroot starches was evaluated and compared. Starch samples were gelatinized, hydrolyzed by β- or fungal α-amylase, debranched, cooled (4 °C/16 h), precipitated with ethanol, and dried. Debranched and gelatinized starch samples were used as control. The degrees of hydrolysis for the two starches were similar (~25%), regardless of enzyme used. In both starches, β-amylase resulted in a significant decreases in average degree of polymerization (DPn) of short chains (from 16.5 to 12) and in proportion of these chains, while fungal α-amylase caused a significant decrease in DPn of long chains (from 38.9 to 26.8 and from 35.1 to 28.2 for potato and arrowroot starches, respectively) plus a significant increase in proportion of short chains. Gelatinization enthalpy and relative crystallinity of modified starches increased with amylolysis, particularly when α-amylase was used. RS3 content was 20.2% in the debranched potato starch and increased to 36.5% with amylolysis, regardless of the enzyme used before debranching. However, slowly digestible starch content increased from 8.5% to 27.8% when α-amylase was used in this starch. Meanwhile, arrowroot starch had 47.5% and 53.4% RS3 contents when β- and α-amylase were used, respectively. Structural characteristics, particularly the amylopectin branch chain length distribution, are important factors responsible for RS3 formation when amylolysis precedes debranching. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-01-01 2018-12-11T16:39:10Z 2018-12-11T16:39:10Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.foodhyd.2015.08.024 Food Hydrocolloids, v. 52, p. 795-803. 0268-005X http://hdl.handle.net/11449/167995 10.1016/j.foodhyd.2015.08.024 2-s2.0-84941034843 2-s2.0-84941034843.pdf |
url |
http://dx.doi.org/10.1016/j.foodhyd.2015.08.024 http://hdl.handle.net/11449/167995 |
identifier_str_mv |
Food Hydrocolloids, v. 52, p. 795-803. 0268-005X 10.1016/j.foodhyd.2015.08.024 2-s2.0-84941034843 2-s2.0-84941034843.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Hydrocolloids |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
795-803 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1797790168493588480 |