EFFECT OF ENZYMATIC, CHEMICAL AND PHYSICAL TREATMENTS ON THE STRUCTURE, DIGESTIBILITY AND POTENTIAL PREBIOTIC EFFECT OF RETROGRADED STARCHES

• Grant number: 17/19521-1
• Support Opportunities: Regular Research Grants
• Start date: March 01, 2018
• End date: October 31, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Celia Maria Landi Franco
• Grantee: Celia Maria Landi Franco
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil
• City of the host institution: São José do Rio Preto

Abstract

Debranched and retrograded starch is resistant to the action of digestive enzymes, being named resistant starch type 3 (RS3), while slowly digested starch (SDS) is the fraction slowly digested in the small intestine resulting in the prolonged release of glucose into the bloodstream. Both have numerous health benefits, which have been widely reported. The present work aims to evaluate the effect of different pre-treatments (enzymatic, chemical, physical) of the starch preceding its debranching on the formation of RS3 and SDS from different starch sources. To this end, cassava, sweet potato and high amylose maize starches will be subjected to the action of fungal alpha-amylase, maltogenic alpha-amylase, hydrochloric acid, or ultrasound under different treatment conditions. After these treatments, the starches will be debranched with pullulanase, autoclaved (122°C/30min) and cooled (4°C/24h) to enhance retrogradation. The modified starches will be analyzed for their in vitro digestibility and physico-chemically and structurally characterized using chromatographic techniques (GPC, HPSEC), 13C magnetic resonance, X-ray diffraction, scanning electron microscopy, and differential scanning calorimetry. The rate of growth of bifdobacteria will also be analyzed to identify their prebiotic potential. The results obtained with this work could guide paths for the development of viable technologies to obtain resistant starches and their application in different food products (AU)

Scientific publications

(The scientific publications listed on this page originate from the Web of Science or SciELO databases. Their authors have cited FAPESP grant or fellowship project numbers awarded to Principal Investigators or Fellowship Recipients, whether or not they are among the authors. This information is collected automatically and retrieved directly from those bibliometric databases.)

VILLAS-BOAS, FLAVIA; FACCHINATTO, WILLIAM MARCONDES; COLNAGO, LUIZ ALBERTO; VOLANTI, DIOGO PASCHOALINI; LANDI FRANCO, CELIA MARIA. Effect of amylolysis on the formation, the molecular, crystalline and thermal characteristics and the digestibility of retrograded starches. International Journal of Biological Macromolecules, v. 163, p. 1333-1343, NOV 15 2020. (16/20970-2, 17/19521-1)

VILLAS-BOAS, FLAVIA; YAMAUTI, YASMIN; MORETTI, MARCIA M. S.; FRANCO, CELIA M. L.. Influence of molecular structure on the susceptibility of starch to alpha-amylase. Carbohydrate Research, v. 479, p. 23-30, JUN 1 2019. (17/19521-1)