Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584473 | Food Chemistry | 2018 | 36 Pages |
Abstract
Pullulanase (P) and ultrasonication (U) were simultaneously applied to debranch pea starch to enhance slowly digestible starch (SDS) and resistant starch (RS) fractions in the debranched pea starch (DPS). A synergistic debranching effect was found under conditions of pullulanase (40 npun/g) and ultrasonication (100% amplitude in pulse mode, 1â¯min on followed by 9â¯min off), which produced 73.5% linear glucans, 18% SDS and 26% RS in the resulting DPS-PU after 6â¯h of debranching. Even when autoclaving the DPS-PU at 118â¯Â°C for 30â¯min, following cooldown, 11% SDS and 25% RS were retained in the DPS-PU, compared with 0% SDS and 12% RS in autoclaved native pea starch. The SDS fraction in autoclaved DPS-PU further increased to 16% while the RS content remained constant during 14â¯days of cold storage. In summary, DPS-PU is high in linear glucans, low in starch digestibility and has a thermally stable RS fraction.
Keywords
DSCSDSHPSECΔHDPSRDStransition enthalpyUltrasonicationretention volumedegree of polymerizationRefractive indexUltrasoundslowly digestible starchrapidly digestible starchResistant starchPea starchStarch digestibilityMolecular weightPullulanasedifferential scanning calorimeterHigh-performance size-exclusion chromatography
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Zhan-Hui Lu, Nicholas Belanger, Elizabeth Donner, Qiang Liu,