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Effect of retrogradation, pancreatin digestion and amylose/amylopectin ratio on the fermentation of starch by Clostridium butyricum (NCIMB 7423)
Author(s) -
Reid CarolAnn,
Hillman Kevin,
Henderson Colin
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199802)76:2<221::aid-jsfa935>3.0.co;2-o
Subject(s) - amylopectin , amylose , retrogradation (starch) , food science , starch , fermentation , clostridium butyricum , digestion (alchemy) , chemistry , resistant starch , amylase , maize starch , lactococcus , biochemistry , chromatography , bacteria , biology , lactic acid , lactococcus lactis , enzyme , genetics
Using three different maize starches (maize, waxy maize and high amylose maize, containing 25%, 1% and 52% amylose, respectively) the influence of amylose/amylopectin content and of retrogradation on fermentation by the porcine caecal anaerobe Clostridium butyricum was assessed. Small intestine digestion was simulated using pancreatin before the starches were exposed to bacterial fermentation. It was found that retrogradation appeared to alter the extent of the fermentation and hence the amount of short‐chain fatty acids produced, while pancreatin digestion appeared to alter the way in which the organism fermented the starch and hence the acetate/butyrate ratio. The amylose/amylopectin ratio seemed to have more influence on the way the starch was fermented by the bacteria after the starch had been subjected to digestion with pancreatic enzymes, but had less influence when the starch had been retrograded. © 1998 SCI.