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- Title
Comparison of structural features and in vitro digestibility of purple yam (<italic>Dioscorea alata</italic> L.) resistant starches by autoclaving and multi-enzyme hydrolysis.
- Authors
Li, Tao; An, Fengping; Teng, Hui; Huang, Qun; Zeng, Feng; Song, Hongbo
- Abstract
Resistant starches (RS) were prepared from purple yam by dual autoclaving-retrogradation (DAS), and pullulanase debranching treatment (PDS). DAS and PDS were then hydrolyzed by α-amylase and amyloglucosidase to obtain DAS.H and PDS.H. Differences in structural characteristics and in vitro digestibility among the four samples were investigated. The results showed that granules of RS had a rough surface and irregular shape. DAS had the lowest amylose content (29.52%), whereas PDS.H had the highest amylose content (41.96%). The order of crystallinity of the RS was: PDS.H (31.23%) > DAS.H (30.16%) > PDS (21.23%) > DAS (15.30%). Analysis by in vitro digestibility indicated a decreased hydrolysis index and glycemic index due to lower swelling power and water-binding capacity, and a well-ordered double helix structure and more crystallization in PDS.H than in the other RS samples. These results suggest that pullulanase debranching combined with α-amylase and amyloglucosidase hydrolysis may produce better RS with improved crystalline structure and higher digestion resistibility.
- Publication
Food Science & Biotechnology, 2018, Vol 27, Issue 1, p27
- ISSN
1226-7708
- Publication type
Article
- DOI
10.1007/s10068-017-0206-z