Production and physicochemical characterization of resistant starch type III derived from pea starch
| Autor: | Detlef Schmiedl, Undine Lehmann, Gisela Jacobasch, Christine Rössler |
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| Rok vydání: | 2003 |
| Předmět: |
Hot Temperature
food.ingredient Chemical Phenomena Retrogradation (starch) Polymers Starch Polysaccharide chemistry.chemical_compound food Food science Resistant starch chemistry.chemical_classification Molecular Structure Chemistry Physical Chemistry Peas food and beverages Polymer Chromatography Ion Exchange Molecular Weight Enzyme Biochemistry Yield (chemistry) Acid hydrolysis Rheology Food Science |
| Zdroj: | Nahrung/Food. 47:60-63 |
| ISSN: | 1521-3803 0027-769X |
| Popis: | Smooth pea starch was used for the production of physiological important resistant starch type III. For reduction of the molecular weight of the starch, different strategies including enzymatic debranching and acid hydrolysis (lintnerization), were tested to obtain an optimal starting material for retrogradation. The resulting polymer chain lengths were analyzed by high-performance anion-exchange chromatography. Temperature regimes and starch concentrations in gel were optimized during the retrogradation with the aim to obtain a high yield of resistant starch. Optimal conditions led to resistant starch contents up to 74%. The products were thermostable and showed no loss of resistant structures after autoclaving. The peak temperatures of the thermal transition were at approximately 147 degrees C. The resulting resistant starch products are suitable for the generation of functional foods. |
| Databáze: | OpenAIRE |
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