Effect of amylolysis on the formation, the molecul... - BV FAPESP
Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effect of amylolysis on the formation, the molecular, crystalline and thermal characteristics and the digestibility of retrograded starches

Full text
Author(s):
Villas-Boas, Flavia [1] ; Facchinatto, William Marcondes [2] ; Colnago, Luiz Alberto [3] ; Volanti, Diogo Paschoalini [4] ; Landi Franco, Celia Maria [1]
Total Authors: 5
Affiliation:
[1] Sao Paulo State Univ, UNESP, Dept Food Engn & Technol, Rua Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[2] Univ Sao Paulo, Sao Carlos Inst Chem, Ave Trabalhador Carlense 400, BR-13560590 Sao Carlos, SP - Brazil
[3] Embrapa Instrumentat Brazilian Agr Res Corp, Rua Xv Novembro 1452, BR-13560970 Sao Carlos, SP - Brazil
[4] Sao Paulo State Univ, UNESP, Dept Chem & Environm Sci, Rua Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
Total Affiliations: 4
Document type: Journal article
Source: International Journal of Biological Macromolecules; v. 163, p. 1333-1343, NOV 15 2020.
Web of Science Citations: 1
Abstract

This study evaluated the effect of amylases on the formation, and characteristics of retrograded starches using sweet potato (SPS), cassava (CAS) and high amylosemaize (HAS) starches. The starches were gelatinized, hydrolyzed with fungal ormaltogenic alpha-amylase, de-branched and retrograded. The modified starches were then analyzed for digestibility, chain size distribution, relative crystallinity and crystallite size, thermal properties and the proportion of double helices. CAS was the most susceptible and HAS the most resistant to the action of both enzymes. Amylolysis was efficient in forming resistant starch type 3 (RS3) and high levels (>60%) were found for all starches. RS3 content was highly correlated with the proportion of chains with degrees of polymerization between 13 and 30 for all starches, especially for the root starches, while for HAS, the high amylose content and reduction in the size of amylose chains and very long amylopectin chains also deeply contributed for the RS3 formation. These sizes (DP 13-30) are best suited for the formation of a more crystalline, more perfect, and more strongly bonded structure, composed of larger crystallites, and with a higher concentration of double helices. High correlation coefficients were found between RS3, relative crystallinity, crystallites size, and enthalpy change. (C) 2020 Elsevier B.V. All rights reserved. (AU)

FAPESP's process: 16/20970-2 - Study of chitosan and hydrophilic derivatives by time domain NMR
Grantee:William Marcondes Facchinatto
Support Opportunities: Scholarships in Brazil - Doctorate
FAPESP's process: 17/19521-1 - EFFECT OF ENZYMATIC, CHEMICAL AND PHYSICAL TREATMENTS ON THE STRUCTURE, DIGESTIBILITY AND POTENTIAL PREBIOTIC EFFECT OF RETROGRADED STARCHES
Grantee:Celia Maria Landi Franco
Support Opportunities: Regular Research Grants