Amylase resistance of corn, faba bean, and field pea starches as influenced by three different phosphorylation (cross-linking) techniques. (April 2020)

• Record Type: Journal Article
• Authors: Dong, Hongmin; Vasanthan, Thava
• Is Part Of: Food hydrocolloids. Volume 101(2020)
• Publication Date: 2020-04
• Subjects: Corn starch -- Faba bean starch -- Field pea starch -- Amylase resistance -- Phosphorylation; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2019.105506
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: The objective was to study the effect of cross-linking on in vitro amylase resistance of regular corn (RC), faba bean (FB), and field pea (FP)starches in their native and gelatinized states, by three different phosphorylation methodologies. Phosphorylation was carried out by the following three methods: a) POCl3 -aqueous: 1–2% phosphoryl chloride (POCl3, v/w) in aqueous slurry at 25 °C; b) STMP-semidry: 2–4% sodium trimetaphosphate/sodium tripolyphosphate (STMP/STPP 99:1, w/w) in a semidry state at 130 °C; and c) STMP-aqueous: 5–12% STMP/STPP (99:1. w/w) in aqueous slurry at 45 °C. The modified starches were characterized for morphology, phosphorus content (% P, w/w), degree of crosslinking (DC) and amylase resistance (AR). Phosphorylation imparted minor differences in the starch granular morphology. The %P and DC of modified starches increased with increasing chemical concentration. The % P (0.01–0.19%, w/w) significantly differed with starch sources (FP > FB > RC) and the method of phosphorylation (STMP-semidry > STMP-aqueous > POCl3 -aqueous). However, the DC did not follow the same trend as % P, where POCl3 -aqueous showed the greatest. The POCl3 -aqueous method had a greater impact than both STMP methods on AR with decreasing rapidly digestible starch (RDS) levels and increasing resistant starch (RS) levels in ungelatinized starches. In gelatinized starches, all three phosphorylation methods increased AR. These changes were more pronounced with STMP-semidry. The results showed that crosslinking by three phosphorylation techniques had a significant influence on AR of starch, and the correlation between AR and DC was different among starch types (r = 0.627–0.910) and phosphorylation methodologies (r = 0.590–0.799). Graphical abstract: Image 1 Highlights: Phosphorylated pulse starches contained higher phosphorus than corn counterparts. STMP-semidry starch contained highest phosphorus than STMP-aqueous and POCl3 -aqeous starch. Amylase resistance had relatively higher correlation with degree of crosslinking than phosphorus content. The effect of phosphorylation on amylase resistance was influenced more by starch types than phosphorylation methods.