Debranching of pea starch using pullulanase and ultrasonication synergistically to enhance slowly digestible and resistant starch. (1st December 2018)

• Record Type: Journal Article
• Authors: Lu, Zhan-Hui; Belanger, Nicholas; Donner, Elizabeth; Liu, Qiang
• Is Part Of: Food chemistry. Volume 268(2018)
• Page Start: 533
• Page End: 541
• Publication Date: 2018-12-01
• Subjects: DPS debranched pea starch -- P pullulanase -- npun new pullulanase unit Novo -- U ultrasonication -- DPS-P DPS by P alone -- DPS-U DPS by U alone -- DPS-PU DPS by simultaneous P and U -- RDS rapidly digestible starch -- SDS slowly digestible starch -- RS resistant starch -- DP degree of polymerization -- DSC differential scanning calorimeter -- To, Tp and Tc onset, peak and conclusion temperatures -- ΔH transition enthalpy -- HPSEC high-performance size-exclusion chromatography -- Mw molecular weight -- RI refractive index -- RV retention volume; Pea starch -- Debranch -- Pullulanase -- Ultrasound -- Linear glucan -- Starch digestibility; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.06.115
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Synergistic effect obtained by simultaneous pullulanase and ultrasound debranching of pea starch. Debranching rate was significantly accelerated by ultrasonication. Linear glucan content of 73% was achieved by synergistic debranching for 6 h. Debranched starch had 25% thermally stable resistant starch, which was independent of cold storage. Debranched starch had 11–16% slowly digestible starch, depending on cold storage time. Abstract: Pullulanase (P) and ultrasonication (U) were simultaneously applied to debranch pea starch to enhance slowly digestible starch (SDS) and resistant starch (RS) fractions in the debranched pea starch (DPS). A synergistic debranching effect was found under conditions of pullulanase (40 npun/g) and ultrasonication (100% amplitude in pulse mode, 1 min on followed by 9 min off), which produced 73.5% linear glucans, 18% SDS and 26% RS in the resulting DPS-PU after 6 h of debranching. Even when autoclaving the DPS-PU at 118 °C for 30 min, following cooldown, 11% SDS and 25% RS were retained in the DPS-PU, compared with 0% SDS and 12% RS in autoclaved native pea starch. The SDS fraction in autoclaved DPS-PU further increased to 16% while the RS content remained constant during 14 days of cold storage. In summary, DPS-PU is high in linear glucans, low in starch digestibility and has a thermally stable RS fraction.