Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production
| Autor: | Joana L. Lopes, Justyna Rosicka-Kaczmarek, Karolina Lubas, Kamila Kapusniak, Idalina Gonçalves, Manuel A. Coimbra, Malwina Wojcik, Janusz Kapusniak, Karolina Kluziak, Volodymyr Pavlyuk |
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| Rok vydání: | 2021 |
| Předmět: |
Dietary Fiber
Hot Temperature Starch Dextrose equivalent Pharmaceutical Science Color microwave heating molecular structure Article Analytical Chemistry Modified starch Physical Phenomena Crystallinity chemistry.chemical_compound QD241-441 resistant dextrin X-Ray Diffraction Drug Discovery Dextrins Carbohydrate Conformation Food science Physical and Theoretical Chemistry Solubility Microwaves Potato starch modified starch Solanum tuberosum potato starch Aqueous solution Depolymerization Organic Chemistry fungi food and beverages Glucose chemistry Chemistry (miscellaneous) Microscopy Electron Scanning Molecular Medicine Acids |
| Zdroj: | Molecules Volume 26 Issue 18 Molecules, Vol 26, Iss 5619, p 5619 (2021) |
| ISSN: | 1420-3049 |
| Popis: | Dietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increasing resistance to starch enzymatic digestion. The conventional dextrinization time can be decreased by using microwave-assisted heating. The main objective of this study was to obtain dietary fiber from acidified potato starch using continuous and discontinuous microwave-assisted heating and to investigate the structure and physicochemical properties of the resulting dextrins. Dextrins were characterized by water solubility, dextrose equivalent, and color parameters (L* a* b*). Total dietary fiber content was measured according to the AOAC 2009.01 method. Structural and morphological changes were determined by means of SEM, XRD, DSC, and GC-MS analyses. Microwave-assisted dextrinization of potato starch led to light yellow to brownish products with increased solubility in water and diminished crystallinity and gelatinization enthalpy. Dextrinization products contained glycosidic linkages and branched residues not present in native starch, indicative of its conversion into dietary fiber. Thus, microwave-assisted heating can induce structural changes in potato starch, originating products with a high level of dietary fiber content. |
| Databáze: | OpenAIRE |
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