Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization
| Autor: | Asima Shah, Gazalla Akhter, Farooq Ahmad Masoodi, Idrees Ahmed Wani, Adil Gani, Asir Gani, Bilal Ahmad Ashwar |
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| Rok vydání: | 2020 |
| Předmět: |
Absorption of water
food.ingredient lcsh:Medicine Aesculus Article chemistry.chemical_compound food Species Specificity X-Ray Diffraction Amylose Spectroscopy Fourier Transform Infrared medicine Cultivar Food science Resistant starch Solubility lcsh:Science Multidisciplinary Chemistry lcsh:R Granule (cell biology) Water Oryza Starch Horse chestnut lcsh:Q Digestion Swelling medicine.symptom Plant sciences |
| Zdroj: | Scientific Reports Scientific Reports, Vol 10, Iss 1, Pp 1-9 (2020) |
| ISSN: | 2045-2322 |
| DOI: | 10.1038/s41598-020-60770-4 |
| Popis: | In this study resistant starch (RS) was extracted from five Himalayan rice cultivars and Indian Horse chestnut (HCN) using porcine pancreatin enzyme following which it was subsequently characterized for its physicochemical, structural and functional properties. In vitro digestibility test showed that RS content of the rice cultivars and HCN was in the range of 85.5 to 99.5%. The RS extracted from the rice cultivars and HCN showed significant difference in the apparent amylose content (AAC), ranging between 31.83 to 40.68% for rice and 45.79% for HCN. Water absorption capacity (WAC), swelling and solubility index of RS ranged from 112–133.9%, 5.28–7.25 g/g and 0.033–0.044 g/g, respectively. The rice RS granules were polyhedral and irregular shaped with granular length in the range of 4.8–5.9 µm. The HCN RS granule morphology showed smooth surfaced, round, elliptical, irregular and oval shapes with average granular length of 21 µm. Pasting behavior also varied significantly between rice RS and HCN RS with later showing the lower values of pasting properties. Thermal properties (T0, Tp, Tc) and ΔH gel also varied considerably between the rice RS and HCN RS, wherein the highest values for peak gelatinization temperature and gelatinization enthalpy were seen for CH-1039. X-ray diffraction pattern of rice RS and HCN RS showed the characteristic A type of pattern in consonance with cereal starches. |
| Databáze: | OpenAIRE |
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