Impact of cyclic and continuous dry heat modification on the structural, thermal, technological, and in vitro digestibility properties of potato starch (Solanum tuberosum L.): A comparative study.

Autor: de Oliveira Maior L; Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, Uvaranas Campus, Ponta Grossa, PR 84030-900, Brazil., Bach D; Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, Uvaranas Campus, Ponta Grossa, PR 84030-900, Brazil., Demiate IM; Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, Uvaranas Campus, Ponta Grossa, PR 84030-900, Brazil., Lacerda LG; Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, Uvaranas Campus, Ponta Grossa, PR 84030-900, Brazil. Electronic address: lglacerda@uepg.br.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 Apr; Vol. 263 (Pt 2), pp. 130370. Date of Electronic Publication: 2024 Feb 24.
DOI: 10.1016/j.ijbiomac.2024.130370
Abstrakt: Dry heat treatment (DHT) has been demonstrated as a viable method for starch modification, offering benefits due to its environmentally friendly process and low operational costs. This research modified potato starch using different DHT conditions (continuous-CDHT and cyclic-RDHT), with durations ranging from 3 to 15 h and 1 to 5 cycles, at 120 °C. The study investigated and compared the structural, thermal, pasting, and morphological properties of the treated samples to those of untreated potato starch, including in vitro digestibility post-modification. DHT altered the amylose content of the biopolymer. X-ray diffraction patterns transitioned from type B to type C, and a decrease in relative crystallinity (RC%) was observed. Morphological changes were more pronounced in starches modified by RDHT. Paste viscosities of both CDHT and RDHT-treated starches decreased significantly, by 61.7 % and 58.1 % respectively, compared to native starch. The gelatinization enthalpy of RDHT-treated starches reduced notably, from 17.60 to 16.10 J g -1 . Additionally, starch digestibility was impacted, with cyclic treatments yielding a significant increase in resistant starch content, notably an 18.26 % rise. These findings underscore the efficacy of dry heat in enhancing the functional properties of potato starch.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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