Optimization of enzyme-assisted preparation and characterization of Arenga pinnata resistant starch
| Autor: | Zhen Fu, Lu Zhang, Min-Hong Ren, Jiang-Yang Mei |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0303 health sciences
animal structures food.ingredient biology Pullulanase 030309 nutrition & dietetics Chemistry Starch Bioengineering 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Applied Microbiology and Biotechnology 03 medical and health sciences chemistry.chemical_compound Crystallinity 0404 agricultural biotechnology Differential scanning calorimetry food Arenga pinnata Thermal stability Fourier transform infrared spectroscopy Resistant starch Food Science Nuclear chemistry |
| Zdroj: | Food Structure. 25:100149 |
| ISSN: | 2213-3291 |
| DOI: | 10.1016/j.foostr.2020.100149 |
| Popis: | Preparation of Arenga pinnata resistant starch (APRS) by pullulanase combined with ultrasonic was studied and the properties of APRS was characterized by scanning electron microscopy (SEM), Fourier transform infrared (FT-IR), X-ray diffraction (XRD), Differential Scanning Calorimeter (DSC). SEM revealed that the APRS lost native granular structure and had irregular shape; and the purified APRS displayed roughly spherical and square structures with many holes. XRD showed that there was a crystalline transformation from C-type (native Arenga pinnata starch) to B-type (APRS) and the relative crystallinity decreased significantly. FTIR results exhibited that the molecular order of APRS was reduced. The significant increase of DSC enthalpy indicated that resistant starch (RS) had higher thermal stability than Arenga pinnata starch (APS). In vitro digestion demonstrated that resistant starch had strong digestive resistance. |
| Databáze: | OpenAIRE |
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