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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch

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Author(s):
Polesi, Luis F. [1] ; Sarmento, Silene B. S. [1] ; Franco, Celia M. L. [2]
Total Authors: 3
Affiliation:
[1] Univ Sao Paulo, ESALQ USP, Coll Agr Luiz Queiroz, Dept Agroind Food & Nutr, Sao Paulo - Brazil
[2] Sao Paulo State Univ, UNESP, Dept Food Engn & Technol, Sao Paulo - Brazil
Total Affiliations: 2
Document type: Journal article
Source: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; v. 46, n. 11, p. 2257-2264, NOV 2011.
Web of Science Citations: 5
Abstract

The content and physicochemical properties of resistant starches (RS) from wrinkled pea starch obtained by different molecular mass reduction processes were evaluated. Native and gelatinised starches were submitted to acid hydrolysis (2 m HCl for 2.5 h) or enzymic hydrolysis (pullulanase, 40 U g(-1) for 10 h), followed by hydrothermal treatment (autoclaving at 121 degrees C for 30 min), refrigeration (4 degrees C for 24 h) and lyophilisation. Native starch showed RS and total dietary fibre contents of 39.8% and 14.3%, respectively, while processed ones showed values from 38.5% to 54.6% and from 22.9% to 37.1%, respectively. From these, the highest contents were among acid-modified starches. Processed starches showed endotherms between 144 and 166 degrees C, owing to the amylose retrogradation. Native and processed starches showed low viscosity, which is inversely proportional to the RS concentration in samples. The heat treatment promoted an increase in the water absorption index. The pea starch is a good source for obtaining resistant starch by acid hydrolysis. (AU)