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Synthesis and in vitro digestion of resistant starch type III from enzymatically hydrolysed cassava starch
Author(s) -
Onyango Calvin,
Mutungi Christopher
Publication year - 2008
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/j.1365-2621.2008.01764.x
Subject(s) - pullulanase , starch , resistant starch , amylase , hydrolysis , food science , chemistry , digestion (alchemy) , incubation , maize starch , enzyme , biochemistry , chromatography
Summary Resistant starch type III (RS III) was synthesised from cassava starch by autoclaving followed by debranching with pullulanase, at varied concentrations (0.4–12 U g −1 ) and times (2–8 h), and recrystallisation (−18 to 90 °C for 1–16 h). The highest RS III yield (22 g/100 g) was obtained at an enzyme concentration of 4 U g −1 after 8 h incubation, followed by recrystallisation at 25 °C for 16 h. Varying the recrystallisation conditions indicated that higher RS III yields (30–35 g/100 g) could be obtained at 90 °C within 2 h. Thinning cassava starch using α‐amylase prior to debranching using pullulanase did not further increase the RS III content. In vitro digestion data showed that whereas 44% RS III was digested after 6 h, the corresponding value for cassava starch was 89%.