Digestibility, structural and physicochemical properties of microcrystalline butyrylated pea starch with different degree of substitution

Abstract

In this study, microcrystalline butyrylated pea starch (MBPS) with higher contents of resistant starch (RS) was synthesized via esterification with butyric anhydride (BA) using microcrystalline pea starch (MPS) as the raw material. With the addition of BA, the new characteristic peaks appeared at 1739 cm−1 and 0.85 ppm obtained from FTIR and 1H NMR, respectively, and increased with the higher degree of BA substitution. Moreover, an irregular shape of MBPS, such as condensed particles and more cracks or fragments, had been observed by SEM. Further, the relative crystallinity of MPS increased then native pea starch and decreased with the reaction of esterification. MBPS had higher decomposition onset temperature (To) and temperature of maximum decomposition (Tmax) with increasing DS values. Simultaneously, an increasing trend RS content from 63.04 % to 94.11 % and a decreasing trends in rapidly digestible starch (RDS) and slowly digestible starch (SDS) contents of MBPS were recorded with increasing DS values. MBPS samples showed higher production capacity of butyric acid ranging from 553.82 μmol/L to 892.64 μmol/L during the fermentation process. Compared with MPS, the functional properties of MBPS were significantly improved.