Structure and digestibility of debranched and hydrothermally treated water yam starch

Khanh Son Trinh; Seung Jun Choi; Tae Wha Moon

doi:10.1002/star.201200149

Structure and digestibility of debranched and hydrothermally treated water yam starch

Khanh Son Trinh, Seung Jun Choi, Tae Wha Moon

Dept. of Food Science and Technology

Research output: Contribution to journal › Article › peer-review

25 Scopus citations

Abstract

Debranched water yam starch was subjected to repeated hydrothermal treatment (HTT), and its physicochemical and structural properties and digestion pattern were investigated. The B-type crystalline pattern of raw starch was recrystallized to B- and C_A-type patterns by debranching and repeated HTT. The degree of relative crystallinity of debranched starch gradually increased and reached its maximum (43.3%) after five repetitions of HTT. The thermal transition temperatures and melting enthalpy of recrystallized starches increased progressively, reflecting the perfection of their crystalline structure, leading to the accumulation of boiling-stable crystalline structure under repeated HTT conditions. As a result, RS of HTT starches reached a very high level (>92.2%). The boiling-stable RS content depended on the repetition of this treatment and was maximized (81.0%) after five repetitions.

Original language	English
Pages (from-to)	679-685
Number of pages	7
Journal	Starch/Staerke
Volume	65
Issue number	7-8
DOIs	https://doi.org/10.1002/star.201200149
State	Published - Jul 2013

Keywords

Debranching
Hydrothermal treatment
Resistant starch
Slowly digestible starch
Water yam starch

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10.1002/star.201200149

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title = "Structure and digestibility of debranched and hydrothermally treated water yam starch",

abstract = "Debranched water yam starch was subjected to repeated hydrothermal treatment (HTT), and its physicochemical and structural properties and digestion pattern were investigated. The B-type crystalline pattern of raw starch was recrystallized to B- and CA-type patterns by debranching and repeated HTT. The degree of relative crystallinity of debranched starch gradually increased and reached its maximum (43.3\%) after five repetitions of HTT. The thermal transition temperatures and melting enthalpy of recrystallized starches increased progressively, reflecting the perfection of their crystalline structure, leading to the accumulation of boiling-stable crystalline structure under repeated HTT conditions. As a result, RS of HTT starches reached a very high level (>92.2\%). The boiling-stable RS content depended on the repetition of this treatment and was maximized (81.0\%) after five repetitions.",

keywords = "Debranching, Hydrothermal treatment, Resistant starch, Slowly digestible starch, Water yam starch",

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journal = "Starch/Staerke",

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T1 - Structure and digestibility of debranched and hydrothermally treated water yam starch

AU - Trinh, Khanh Son

AU - Choi, Seung Jun

AU - Moon, Tae Wha

PY - 2013/7

Y1 - 2013/7

N2 - Debranched water yam starch was subjected to repeated hydrothermal treatment (HTT), and its physicochemical and structural properties and digestion pattern were investigated. The B-type crystalline pattern of raw starch was recrystallized to B- and CA-type patterns by debranching and repeated HTT. The degree of relative crystallinity of debranched starch gradually increased and reached its maximum (43.3%) after five repetitions of HTT. The thermal transition temperatures and melting enthalpy of recrystallized starches increased progressively, reflecting the perfection of their crystalline structure, leading to the accumulation of boiling-stable crystalline structure under repeated HTT conditions. As a result, RS of HTT starches reached a very high level (>92.2%). The boiling-stable RS content depended on the repetition of this treatment and was maximized (81.0%) after five repetitions.

AB - Debranched water yam starch was subjected to repeated hydrothermal treatment (HTT), and its physicochemical and structural properties and digestion pattern were investigated. The B-type crystalline pattern of raw starch was recrystallized to B- and CA-type patterns by debranching and repeated HTT. The degree of relative crystallinity of debranched starch gradually increased and reached its maximum (43.3%) after five repetitions of HTT. The thermal transition temperatures and melting enthalpy of recrystallized starches increased progressively, reflecting the perfection of their crystalline structure, leading to the accumulation of boiling-stable crystalline structure under repeated HTT conditions. As a result, RS of HTT starches reached a very high level (>92.2%). The boiling-stable RS content depended on the repetition of this treatment and was maximized (81.0%) after five repetitions.

KW - Debranching

KW - Hydrothermal treatment

KW - Resistant starch

KW - Slowly digestible starch

KW - Water yam starch

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Structure and digestibility of debranched and hydrothermally treated water yam starch

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Keywords

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