Digestibility Of Potato Starch Research Articles

Effects of whey protein on the in vitro digestibility and physicochemical properties of potato starch

The aim of this study was to examine the effect of whey protein isolate (WPI) on the digestibility and physicochemical properties of potato starch (PS) after heat treatment. WPI reduced the digestibility of PS and increased the order and aggregation structure of gelatinized PS. Examination of the rheological properties of the PS-WPI mixed system before and after adding different chemicals (sodium chloride, urea, and sodium dodecyl sulfate) indicated an involvement of hydrogen bonds and hydrophobic interactions in the PS-WPI gelatinization system. The pasting properties, swelling power, and thermal properties indicated that WPI suppressed the swelling and gelatinization of PS. The addition of WPI reduced the amylose leaching rate from the starch granules, indicating that the presence of exogenous protein could prevent amylose diffusion from the starch granules. Native WPI and its hydrolysate also inhibited amyloglucosidase activity. These findings indicated that the mechanism by which WPI reduces PS digestion involves hydrophobic interactions and hydrogen bonding between WPI and PS, as well as enzyme activity inhibition.

Effects of Three Types of Polymeric Proanthocyanidins on Physicochemical and In Vitro Digestive Properties of Potato Starch.

The effects of three types of polymeric proanthocyanidins (PPC) with different degrees of polymerization (DP), namely PPC1 (DP = 6.39 ± 0.13), PPC2 (DP = 8.21 ± 0.76), and PPC3 (DP = 9.92 ± 0.21), on the physicochemical characteristics and in vitro starch digestibility of potato starch were studied. PPC addition (5%, w/w) increased the gelatinization temperature and decreased some viscosity indices of potato starch, including the peak, trough, breakdown, and setback viscosities. Starch-PPC pastes showed reduced thixotropy and improved stability and gelling properties compared to starch paste. The three types of proanthocyanidins all showed evident inhibitory effects on the digestion and retrogradation of potato starch, including short-term and long-term retrogradation. Among the three, PPC with a lower DP had stronger effects on the starch short-term retrogradation and gelling performance, whereas larger PPC molecules exhibited a greater impact on starch recrystallization and digestive characteristics. The research consequences were conducive to explore the application of functional PPC in starch-based food processing.

Effects of creeping fig seed polysaccharide on pasting, rheological, textural properties and in vitro digestibility of potato starch

This study investigated the impact of creeping fig seed polysaccharide (CFSP) on the pasting, rheological, textural properties and the in vitro digestibility of potato starch (PS). Results showed that CFSP greatly decreased the peak, trough, and breakdown viscosity during PS pasting. CFSP also increased the thixotropy properties of PS. The introduction of CFSP disrupted the PS network and decreased the consistency coefficient of PS. No disrupting effect was observed in textural properties. The hardness of CFSP-PS gel was increased with increasing CFSP ratios, while the springiness remained unchanged. This could be explained by increased pore wall thickness and size of the CFSP-PS gel structure. Moreover, substitution with CFSP not only decreased the rate but also the extent of starch digestion in vitro, and the decreases were increased with CFSP ratios. These effects may be attributed to the ability of CFSP to immobilize water and interfere with the network structure of PS. To sum, CFSP is a promising hydrocolloid that can improve both the processing and nutritional properties of PS.

RG- І pectin affects the physicochemical properties and digestibility of potato starch

The effects RG-І pectin (0.5, 1, 2, 5 and 10%, w/w) on the gelatinization behaviour, gel structure and digestibility of potato starch were characterized by means of rapid viscosity analysis (RVA), rheometry, scanning electron microscopy (SEM) and in vitro digestion. Results indicated that the addition of RG-I pectin significantly decreased the peak and breakdown viscosity and prolonged the pasting temperature of potato starch, but increased the setback viscosity. Meanwhile, the swelling power and amylose leaching of starch granules were restrained because of RG-I pectin adsorption on the starch granules surface. The presence of RG-I pectin also decreased the G’ values of potato starch gel but increased the tan δ values (especially for 1%), indicating that RG-І pectin decreased the 3D network formation of potato starch gel. The microstructure analysis indicated that RG-I pectin decreased the formation of the gel structure, which might place constraints on the relative amylose concentration in the continuous phase. The addition of RG-I pectin also reduced the rapidly digestible starch (RDS) content and increased the slowly digestible starch (SDS) content, while no significant differences of resistant starch (RS) content was observed. Those results indicated that RG-I pectin could affect the physicochemical properties of potato starch and modulate its digestibility and might be a potential option for producing starchy food with lower digestibility.

The molecular structure, morphology, and physicochemical property and digestibility of potato starch after repeated and continuous heat-moisture treatment.

The multiscale structural, physicochemical, and digestible properties of potato starch before and after heat-moisture treatment were investigated, and further compared between repeated heat-moisture treatment (RHMT) and continuous heat-moisture treatment (CHMT). After heat-moisture treatment, there appeared partial disruption and pits on the starch granules, and the birefringence edges of HMT starch particles became blurred. Besides, the molecular weight of samples conspicuously decreased after two kinds of treatments. The crystal type of HMT starches transformed from B-type to C-type according to X-ray analysis. A decrease in the solubility and swelling power in high temperatures were identified. The pasting temperature, the gelatinization transition temperature (To , Tp , Tc ), and the slowly digestible starch (SDS) content of HMT starches were significantly higher than native potato starch, while the peak viscosity, the trough viscosity, the final viscosity, the breakdown, and the gelatinization enthalpy (ΔH) of RHMT and CHMT potato starches decreased compared to the native. RHMT potato starches displayed significantly higher relative crystallinity degree and gelatinization transition temperatures. The cooling process of RHMT in which the linkage between the recombinant amylose/amylopectin was enhanced compared with CHMT, which contributed to that RHMT potato starches exhibited greater advantages in practical applications. PRACTICAL APPLICATION: The described RHMT and CHMT starches provide new ideas for the study of modified starch. Furthermore, this study revealed the mechanism of heat-moisture processing provided some instructions to the application of RHMT potato starch.

Inhibitory effect of four types of tea on the in vitro digestion of starch

AbstractPhenolic compounds have been shown to decrease the rate of starch hydrolysis by inhibiting digestive enzymes for starch. Tea, rich in phenolic compounds, has been widely reported for its beneficial health effects. This study explored the inhibitory abilities of four types of tea, that is, green tea (GT), oolong tea (OT), black tea (BT), and white tea (WT), on the in vitro enzymatic digestion of potato starch (PS) and high‐amylose maize starch (HAMS), using two in vitro digestion methods. All teas significantly inhibited the digestion of both starches, with a few exceptions at some time points. The resistant starch content was increased by all four teas in HAMS, but only by BT and WT in PS. The total phenolic contents in the teas could not predict the inhibitory ability of the teas, possibly due to the structural diversity of phenolic compounds and the presence of other compounds that could also alter enzymatic activity. Our results suggested that tea, regardless of its type, can slow down the enzymatic digestion of starch and therefore imply a potential benefit for controlling postprandial hyperglycemia.

Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins.

Dietary intake of potato starch could induce a dramatic increase in blood glucose and is positively associated with chronic metabolic diseases (type II diabetes, cardiovascular disease, etc.). Grape seed proanthocyanidins (GSP) are known to decrease starch digestion by inhibiting digestive enzymes or changing the physicochemical properties of starch. In the present study, GSP were complexed with potato starch to prepare polyphenol–starch complexes. The physiochemical properties and digestibility of complexes were investigated by in vitro digestion model, X-ray diffraction, differential scanning calorimetry, rapid visco analyzer, Fourier transform infrared spectroscopy as well as texture profile analysis. Results indicated that the peak viscosity, breakdown, trough, and setback of the complexes disappeared, replaced by a special continuous increase in paste viscosity. The complexes showed a lower final viscosity and higher thermal stability with the increasing binding amount of GSP. GSP decreased the hardness of the complexes’ gel significantly. FT-IR indicated that GSP might interact with potato starch through noncovalent forces. Additionally, the complexes also showed a higher content of slowly digestible starch and resistant starch than that of the native starch. Thus, we inferred that the addition of GSP could modify the digestibility of potato starch and be an optional way to modify the starch with lower digestion.

Dual modification of potato starch: Effects of heat-moisture and high pressure treatments on starch structure and functionalities

This study investigated the association of heat moisture treatment (HMT) with high hydrostatic pressure (HHP) and evaluated its effects on the thermal, pasting, swelling power, solubility, morphology, and crystallinity characteristics, as well as in vitro digestibility of potato starch. The single and dual modifications significantly altered the pasting properties of potato starch except for HHP. When HHP was applied to HMT starches, the peak viscosities, setback, and final viscosities were greatly increased compared to those of the samples processed with HMT alone. Dual modification increased the transition temperatures, swelling power, and altered the relative crystallinity. The modified starch exhibited a slower rate of glucose release which decreased proportionally with increasing moisture in the HMT. Dual modification showed a remarkable ability to modify starches with different characteristics and can be used as an alternative in the elaboration of low glycaemic index foods.

Effect of dual modification with ultrasonic and electric field on potato starch

Applying high voltage electric fields to starch is a novel method. Very limited studies were done on high ultrasonic power. Native potato starch (NPS) was modified by ultrasonic (US), electric field (ES) and a combination of the two treatments: ultrasonic prior to the electric field (UES), electric field prior to the ultrasonic (EUS) and ultrasonic and electric field at the same time (UAES). Physicochemical properties, texture profile property and in vitro digestibility of potato starch were characterized. Compared to the NPS single and dual-modified potato starch granules displayed deep pitting on the surface and their shape was deformed. X-ray diffraction results suggested that the characteristic peaks were not changed, whereas the relative crystallinity increased for all treatments except for the ES treatment. The ES granule also showed a relatively high average size distribution. The UES showed a lower level of conclusion temperature and resistant starch content (10.56%). The EUS exhibited the most desirable properties such as high light transmission, high water absorption capacity, solubility (77.50%), swelling power (50.48%) and resistant starch content (79.98%).

Effect of glutenin and gliadin modified by protein-glutaminase on retrogradation properties and digestibility of potato starch

The glutenin (Glu) and gliadin (Gli) were modified by protein-glutaminase (PG) to obtain soluble glutenin (PG-Glu) and gliadin (PG-Gli), and PG-Glu or PG-Gli was added to potato starch (PS) according to different amounts (0.5%, 1.0%, and 1.5%, based on dry starch weight, w/w) to explore the effect of modified proteins on the retrogradation behavior and digestibility of PS. The results showed that the long-term retrogradation of PS was accelerated by the addition of PG-Glu or PG-Gli. The addition of PG-Glu or PG-Gli led to an increase in hydrogen bonds within starch molecules and induced a significant increase in resistant starch content. The hydrolysis kinetic parameters, C∞ and K, both decreased with the increasing level of modified protein, indicating the deceleration of hydrolysis rate by the addition of PG-Glu or PG-Gli. In summary, the addition of PG-Glu or PG-Gli could promote the retrogradation of PS and mitigate the digestion of starch.

Physicochemical properties and digestibility of potato starch treated by ball milling with tea polyphenols.

Native potato starch (NPS) with tea polyphenols (TPs) was treated in a planetary ball mill, and the effects of co-grinding on properties and digestibility of starch were studied. The X-ray diffraction (XRD) results showed that the crystal structure of starch granules was destroyed after 7 h of ball grinding, and their crystallinity degree reduced from 38.1% to 8.3%. The scanning electron microscopy (SEM) analyses indicated that the damaged starch granules and TPs displayed agglomerates after 7 h of milling. The Fourier-transform infrared spectroscopy (FT-IR), thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC) results demonstrated the existence of an interaction between starch chains and TPs, which improved the thermal stability and gelatinization temperatures of starch. The ball-milled starches with different amount of TPs showed significant variability to in vitro digestion (the contents of slowly digestible starch and resistant starch). Therefore, the produced ball-milled mixtures may be a desired dietary product for postprandial glycemic control.

Complexation with phenolic acids affect rheological properties and digestibility of potato starch and maize amylopectin

As well-documented inhibitors of starch digestive enzymes, dietary phenolics are less known for the ability to modify starch structures and functionality. This study aimed to characterize changes in starch structures by complexing individual phenolic acids with maize amylopectin and potato starch respectively, and to determine pasting properties and digestibility of the resulting complexes. FTIR-ATR results confirmed (995/1022 and 1047/1022 cm−1/cm−1) reduced crystallinity in short-range order of both starches, which were likely caused by a decrease in moisture content and/or by attenuation of molecular interactions in both crystalline and amorphous lamellas. Measurements of apparent amylose content and amylose leaching discovered formation of amylose-like structures in amylopectin and V-type amylose in potato starch. These structural changes were negatively associated with pasting temperature, peak viscosity, hot paste viscosity and cold paste viscosity. Digestibility was modestly lower for starch-phenolic acid complexes than for native starch and starch-phenolic acids mixtures. More interestingly, a small fraction of phenolic acids remained bound to starch molecules after pasting of starch-phenolic acid complexes, suggesting bound phenolic acids as a potential factor inhibiting starch hydrolysis.

Physicochemical properties and in vitro digestibility of potato starch after inclusion with vanillic acid

While research regarding phytochemicals has been topical due to their many positive health effects, modification of starch with phytochemical fractions has been limited. In the current study, 50 or 100 mg/g of vanillic acid (VA), which possesses antioxidant activity and positive health effects, was added to potato starch on a dry weight basis at various pH levels (3, 5, 7, 9, & 11). Both total phenolic content and antioxidant activity generally increased over the control. X-ray diffraction detected no V-amylose peaks indicating a lack of amylose-VA inclusion complexes. In addition, a decrease in the ratio of 1045/1015 cm−1 was measured by FTIR denoting a loss of crystalline order. Enthalpy of gelatinization was unaffected in most samples, however, Tc–To was significantly (p < 0.05) reduced in all modified starches. Trough viscosity, final viscosity, and pasting time all significantly increased with increasing pH (p < 0.05), and peak viscosity reached a maximum of 11360 mPa·s. The resistant starch (RS) content of modified starches ranged from 51.71 to 77.16 g/100 g; in cooked samples, RS was not significantly different from the control, and ranged from 11.66 to 15.10 g/100 g.

Addition of Fatty Acids and Heat Treatment to Reduce Potato Starch Digestibility

Addition of Fatty Acids and Heat Treatment to Reduce Potato Starch Digestibility

Inhibitory effect of chlorogenic acid on digestion of potato starch

The effect of the chlorogenic acid isomer 5-O-caffeoylquinic acid (5-CQA) on digestion of potato starch by porcine pancreatic alpha amylase (PPAA) was investigated using isolated starch and cooked potato tuber as substrates. In vitro digestion was performed on five varieties of potato with varying phenolic content. Co- and pre-incubation of PPAA with 5-CQA significantly reduced PPAA activity in a dose dependent manner with an IC50 value of about 2mgmL−1. Lineweaver-Burk plots indicated that 5-CQA exerts a mixed type inhibition as km increased and Vmax decreased. The total polyphenol content (TPC) of peeled tuber tissue ranged from 320.59 to 528.94mg 100g−1dry weight (DW) in raw tubers and 282.03–543.96mg 100g−1DW in cooked tubers. With the exception of Désirée, TPC and 5-CQA levels decreased after cooking. Principle component analysis indicated that digestibility is affected by multiple factors including phenolic, dry matter and starch content.

Inhibition of pancreatic alpha amylase digestion of potato starch by chlorogenic acid in vitro

Inhibition of pancreatic alpha amylase digestion of potato starch by chlorogenic acid <i>in vitro</i>

Study of effect of sodium alginate on potato starch digestibility during in vitro digestion

Foods are complex matrices formed by many compounds whose nutritional properties vary when they are mixed. Therefore, the study of ingredients interactions that occur during food formulation is necessary to understand the final behavior of food during digestion. This study examined the effects of sodium alginate mixed with a starch solution (3.0 g/100 g) on glucose release during in vitro digestion. To evaluate the effect of alginate, three concentrations were used (0.5, 1.0 and 2.0 g/100 g), and the in vitro digestion was carried out in two stages: gastric and intestinal digestion. The glucose release was evaluated by colorimetric. In order to understand the behavior of this mixture, complex index (CI), viscosity analysis and differential scanning calorimetry were performed to study the alginate–starch interaction. The results showed that starch hydrolysis began during intestinal digestion, reaching a hydrolysis percentage of 72% during the first 15 min. A significant reduction in starch hydrolysis was observed when 1.0 and 2.0 g/100 g of sodium alginate was incorporated, with hydrolysis percentages around 55% during the first 15 min. The CI varied from 34.34% to 57.11% when alginate was increased from 0.5 to 2.0 g/100 g. Also, the sodium alginate affected the viscosity which can be attributed to a protector role of alginate on the starch granules that diminishes the swelling and amylose leaching. Through this study it was possible to show the importance of molecular interaction between different ingredients used in food formulation and how these interactions can be relevant in the regulation of the glycemic response in carbohydrate based food.

Effect of Cooking on the Anthocyanins, Phenolic Acids, Glycoalkaloids, and Resistant Starch Content in Two Pigmented Cultivars of Solanum tuberosum L.

HPLC/DAD/MS analysis of the phenolic acids and anthocyanin content of three cultivars of Solanum tuberosum L. (Vitelotte Noire, Highland Burgundy Red, with pigmented flesh, and Kennebec with white pulp) was performed. The analyses were carried out both on fresh tubers and after cooking treatments (boiling and microwaves). Starch digestibility and the % of resistant starch were also determined on cooked tubers by in vitro methods. For the pigmented potatoes, the heating treatment did not cause any changes in the phenolic acids content, while anthocyanins showed only a small decrement (16-29%). The cv. Highland Burgundy Red showed anthocyanins and phenolic acid concentrations close to 1 g/kg and more than 1.1 g/kg, respectively. Vitellotte Noire showed the highest amounts of resistant starch. Potato starch digestibility and % of resistant starch, considered as a component of dietary fiber, were affected both by cultivar and by heating/cooling treatments.

Insecticidal action of Bauhinia monandra leaf lectin (BmoLL) against Anagasta kuehniella (Lepidoptera: Pyralidae), Zabrotes subfasciatus and Callosobruchus maculatus (Coleoptera: Bruchidae)

Bruchid beetle larvae cause major losses in grain legume crops throughout the world. Some bruchid species, such as the cowpea weevil (Callosobruchus maculatus) and the Mexican bean weevil (Zabrotes subfasciatus), are pests that damage stored seeds. The Mediterranean flour moth (Anagasta kuehniella) is of major economic importance as a flour and grain feeder; it is often a severe pest in flour mills. Plant lectins have been implicated as antibiosis factors against insects. Bauhinia monandra leaf lectin (BmoLL) was tested for anti-insect activity against C. maculatus, Z. subfasciatus and A. kuehniella larvae. BmoLL produced ca. 50% mortality to Z. subfaciatus and C. maculatus when incorporated into an artificial diet at a level of 0.5% and 0.3% (w/w), respectively. BmoLL up to 1% did not significantly decrease the survival of A. kuehniella larvae, but produced a decrease of 40% in weight. Affinity chromatography showed that BmoLL bound to midgut proteins of the insect C. maculatus. 33 kDa subunit BmoLL was not digested by midgut preparations of these bruchids. BmoLL-fed C. maculatus larvae increased the digestion of potato starch by 25% compared with the control. The transformation of the genes coding for this lectin could be useful in the development of insect resistance in important agricultural crops.

Site and extent of starch degradation in the dairy cow – a comparison between in vivo, in situ and in vitro measurements

Prediction of the supply of glycogenic precursors to dairy cows and the site of degradation of wheat, maize and potato starch (PS) were determined in an in vivo experiment and the results were compared with data obtained from experiments involving in situ nylon bag and in vitro gas production techniques. In a Latin square design experiment four lactating dairy cows fitted with a rumen cannula and T-piece cannulae in the duodenum and terminal ileum, received either a low-starch control diet or diets in which sugar beet pulp in the concentrate mixture had been replaced by wheat, maize or PS. Starch from the different sources was almost completely degraded in the total gastrointestinal tract. For all starches, the rumen was the main site of degradation in vivo. No digestion of PS in the small intestine was observed. In situ results suggested that 14% of wheat starch (WS), 47% of maize starch and 34% of PS escaped rumen fermentation. According to the gas production technique WS ferments quickest and potato slowest. PS had a low degradability during the first 8 (gas production) to 11 (in situ) h. However, according to both in vitro and in vivo measurements rumen degradability of PS was high. The results suggest that in situ and in vitro techniques should be performed in animals that have adapted to starch source to provide a more accurate simulation of the in vivo situation.