EFFECT OF CROSS-LINKING ON PHYSICOCHEMICAL AND IN VITRO DIGESTIBILITY PROPERTIES OF POTATO STARCH

Yoon Hyuk Chang,Hyemi Heo,Yun-Kyung Lee

doi:10.9755/ejfa.2017-01-237

Yoon Hyuk Chang, Hyemi Heo + Show 1 more

Open Access

https://doi.org/10.9755/ejfa.2017-01-237

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Abstract

The present study aimed to investigate the physicochemical and in vitro digestibility properties of potato starch cross-linked using sodium trimetaphosphate (STMP)/ sodium tripolyphosphate (STPP). These properties were investigated by X-ray diffraction, analysis of the swelling factor and light transmittance, and in vitro digestibility tests for rapid digestible starch (RDS) and resistant starch (RS) contents. X-ray diffraction patterns showed that cross-linking with STMP/STPP occurred primarily in the amorphous regions and did not change the crystalline region of the potato starch granules. The swelling factor and light transmittance of the cross-linked potato starch (CLPS) was significantly lower than that of the native potato starch (NPS). The in vitro digestibility results showed that cross-linking with STMP/STPP decreased the RDS contents significantly and increased the RS contents significantly compared with those of NPS. The RS contents of potato starch increased significantly with the increasing degree of crosslinking. Potato starch cross-linked using STMP/STPP can be used a source of dietary fiber in the food industry.

Highlights

Potato starch has been widely used in the food industry and is the outstanding source of nutrition
The very low contents of protein and fat indicated that the obtained potato starch was very pure and that the residual protein had been thoroughly removed during isolation
The results suggested that cross-linking with sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) up to 10 % occurred primarily in the amorphous regions and did not change the crystalline region of the potato starch granules (Koo et al, 2010; Hoover and Sosulski, 1986)

Summary

Introduction

Potato starch has been widely used in the food industry and is the outstanding source of nutrition. It has been known that the starch possesses functional characteristics, including encapsulation, gelling, thickening, coating, and adhesion (Pedreschi, 2009). Potato starch is limited by its physicochemical characteristics, like thermal decomposition, low shear strength, and acid susceptibility. To enlarge the range of the starch usages in the food industry, an effective technique, such as chemical modification of starch, is necessary (Hong et al, 2016). Cross-linking can enhance the hydrogen bonds already present in the granules of starch with a new covalent bonding, and the cross-linked starch is less sensitive to heat, shearing, and acid; it is suitable for use in salad dressing, hot chilled food, and canned food (Maningat et al, 2009). Sodium tripolyphosphate (STPP), phosphorus chloride (POCl3), epichlorohydrin (EPI), and sodium trimetaphosphate (STMP) are the most frequently utilized food quality cross-linking reagents (Rutenberg and Solarek, 1984)

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