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Isomaltooligosaccharide synthesised from rice starch and its prebiotic properties in vitro
Author(s) -
Plongbunjong Vijitra,
Graidist Potchanapond,
Knudsen Knud Erik Bach,
Wichienchot Santad
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13545
Subject(s) - prebiotic , food science , fermentation , chemistry , resistant starch , bacteroides , starch , butyric acid , bacteria , biology , genetics
Summary The isomaltooligosaccharides (IMOs) were produced from rice starch with a maximum conversion yield of 84% and had a concentration of 372.5 mg mL −1 . Compositions of IMO consisted of 26.7% isomaltohexaose (DP6), 16.2% isomaltotetraose (DP4), 19.6% d ‐panose (DP3), 21.4% and isomaltose (DP2) and had a dietary fibre content of 1.1%. In vitro (consisted of three vessels) fermentation of instant Sang‐Yod rice porridge (ISYRP) mixed with IMO showed a slight increase in beneficial bacteria, bifidobacteria and lactobacilli. On the other hand, the pathogenic bacteria, clostridia and bacteroides were decreased ( P < 0.05). The highest prebiotic index (PI) was found in Vessel 1 (0.13). Butyric acid was found at the highest concentration on day 11 (75.1 m m ), and it was decreased at day 21 (63.4 m m ) in Vessel 1. In conclusion, the ISYRP mixture of IMO was showed a good preference in prebiotic properties.