New starch preparations resistant to enzymatic digestion

Authors

  • Kamila Jochym,

    1. Institute of Chemistry, Environmental Protection and Biotechnology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15 Avenue, PL-42-200 Czestochowa, Poland
    2. Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, 4/10 Stefanowskiego Street, PL-90-924 Lodz, Poland
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  • Janusz Kapusniak,

    Corresponding author
    1. Institute of Chemistry, Environmental Protection and Biotechnology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15 Avenue, PL-42-200 Czestochowa, Poland
    • Institute of Chemistry, Environmental Protection and Biotechnology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15 Avenue, PL-42-200 Czestochowa, Poland.
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  • Renata Barczynska,

    1. Institute of Chemistry, Environmental Protection and Biotechnology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15 Avenue, PL-42-200 Czestochowa, Poland
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  • Katarzyna Śliżewska

    1. Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, 171/173 Wolczanska Street, PL-90-924 Lodz, Poland
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Abstract

BACKGROUND: New starch preparations were produced by thermolysis of potato starch in the presence of inorganic (hydrochloric) and organic (citric and tartaric) acids under controlled conditions. The starch preparations were physicochemically and structurally characterised and analysed for their resistance to enzymatic digestion in vitro.

RESULTS: The content of resistant fraction in dextrin D1, obtained by heating starch acidified with hydrochloric and citric acids, determined by the AOAC 2001.03 and pancreatin-gravimetric methods was similar (∼200 g kg−1). In the case of dextrin D3, obtained by heating starch acidified with hydrochloric and tartaric acids, the result of determination by the pancreatin-gravimetric method was almost four times higher than that obtained with the AOAC 2001.03 method. The enzymatic tests revealed that dextrin D3 obtained with excess tartaric acid can be classified as RS4, which can only be partially determined by enzymatic-gravimetric methods. Tartaric acid at high concentration had a significantly stronger influence on starch hydrolysis than citric acid. This was confirmed by chromatographic analysis of dextrins and chemical investigation of the reducing power.

CONCLUSION: The results confirmed the possibility of applying dextrins, prepared under specific conditions, as soluble dietary fibre. Copyright © 2011 Society of Chemical Industry

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