Abstract
This study evaluates the effect of initial moisture contents (11.74–29.84%) on physicochemical changes, in vitro and in vivo digestibilities of potato starch irradiated with electron beam (EB). After a constant dose of EB irradiation, intrinsic viscosity and average molecular weight of potato starch decreased for all investigated moisture contents. When the moisture of starch was lower than 18%, the depolymerization predominated, hence increasing the amylose content. At higher moisture, water can strongly absorb EB and produce highly active species that induced the crosslinking of amylose molecules and the disruption of large crystals into smaller defective crystals. As a result, we found a maximum in amylose content at 14.84% moisture and a minimum in the degree of crystallinity at 17.5% moisture. Thermal stabilities between the irradiated samples were not significantly different. In vitro digestibility results showed that higher moistures during EB treatment induced structural changes that led to the conversion of resistant starch (RS) fraction into slowly digestible starch (SDS). Moreover, an in vivo digestive model in mice showed that EB-treated starch was able to maintain blood glucose at a stable level for a long time. This study showed a potential for SDS production from potato starch using EB irradiation technology, even in large scale.
Highlights
Starch is the most common natural polymer and is widely used in many industrial applications, especially in food technology
X-ray diffraction (XRD) is a useful measurement to determine the type of crystal and the degree of crystallinity (DC) in starch [15]
Results of DC calculations (Table 1) showed that low moisture contents induced no statistically significant difference in DC of the starch samples on electron beam (EB) irradiation, while higher moisture content increased DC. is result highlighted the importance of water content on structural changes in starch under EB irradiation
Summary
Starch is the most common natural polymer and is widely used in many industrial applications, especially in food technology. SDS is completely digested in the human small intestine, but its digestion rate is slower than that of RDS. SDS maintains blood glucose at a stable level for a long time and plays an important role in a diet for people with type II diabetes. Various methods of starch modification and SDS production have been investigated based on chemical, enzymatic, physical, genetic, and combined treatments [2]. There is no study evaluating the effect of initial moisture on the formation of SDS from potato starch. Erefore, this study will focus on investigating the physicochemical and digestive changes in potato starch with various initial moisture levels treated with electron beam irradiation There is no study evaluating the effect of initial moisture on the formation of SDS from potato starch. erefore, this study will focus on investigating the physicochemical and digestive changes in potato starch with various initial moisture levels treated with electron beam irradiation
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