Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation
| Autor: | Adrian R. Górecki, Wioletta Błaszczak, Kamila Penkacik, Joanna Le Thanh-Blicharz, Jacek Lewandowicz |
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| Rok vydání: | 2018 |
| Předmět: |
pullulanase
resistant starch Nutrition and Dietetics food.ingredient Pullulanase Chemistry Starch lcsh:TX341-641 04 agricultural and veterinary sciences 02 engineering and technology 021001 nanoscience & nanotechnology 040401 food science buckwheat high pressure chemistry.chemical_compound 0404 agricultural biotechnology Plant science food High pressure autoclaving Food science Resistant starch 0210 nano-technology lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Polish Journal of Food and Nutrition Sciences, Vol 68, Iss 3, Pp 235-242 (2018) |
| ISSN: | 1230-0322 |
| Popis: | Buckwheat starch was subjected to cycles of high pressure-cooling (P-CC) or autoclaving-cooling (A-CC) combined with pullulanase debranching to determine changes in resistant starch (RS) content, digestibility, rheological properties and microstructure. Native buckwheat starch had 11.9 g/kg of RS, while the highest RS content (58.7 g/kg) was reached after A-CC and 6 h of pullulanase treatment. Among the P-CC samples, the highest RS content (43.3 g/kg) was obtained after treatment with 600 MPa/9 min and 6 h pullulanase debranching. The digestibility of the starch samples was negatively correlated with RS content and its highest values were noted for native and P-CC 200 MPa preparations subjected to 2 and 16 h of pullulanase treatment (95.18–95.35%). Buckwheat starch A-CC preparations after 6 h of pullulanase treatment exhibited the lowest digestibility (85.87%). Rheological analysis of 6% starch pastes showed that all investigated samples demonstrated a non-Newtonian flow, pseudoplastic properties and thixotropy. The Ostwald de Waele rheological model was very well fitted to the flow curves of the investigated pastes (R2>0.98). Both P-CC and A-CC reduced the consistency coefficient (K) and thixotropy values, while the flow behavior index (n) was increased only after P-CC treatment. The P-CC and A-CC treatment resulted in starch granule breakdown and porous gel structure formation, differing in surface properties. |
| Databáze: | OpenAIRE |
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