In vitro Digestibility Study of Starch Complexed with Different Guest Molecules. (3rd July 2022)

• Record Type: Journal Article
• Authors: Yassaroh, Yassaroh; Nurhaini, Feni F.; Woortman, Albert J. J.; Loos, Katja
• Is Part Of: Stärke. Volume 74:Number 9/10(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-07-03
• Subjects: heat–moisture treatment -- in vitro digestibility -- starch inclusion complexes; Starch -- Periodicals; 572.566
• DOI: 10.1002/star.202100208
• Languages: English
• ISSNs: 0038-9056

Abstract

Abstract: Digestibility of starch is an essential issue in food science studies due to its close relationship with human health. Most common starchy foods contain rapidly digestible starch, which can lead to chronic diseases, including type II diabetes. Heat–moisture treated potato starch (HPS) followed by inclusion complexation with guest molecules is prepared to improve starch's physicochemical properties, resulting in reduced digestibility. The guest molecules used in this study are linoleic acid (LA), stearic acid (SA), and sodium stearate (SS). The in vitro digestibility of the modified starches over time compared to native starch after gelatinization at 95 °C is examined. The starch complexed with SS results in the least amount of rapidly digestible starch (RDS), followed by LA and SA, consecutively. Furthermore, the starch‐SS complexes are the most slowly digestible starch (SDS) and included the highest amount of resistant starch (RS), followed by LA and SA. Sodium stearate results in the highest transformation of RDS to be SDS and RS. Thermal analysis data and microscopy images support the digestion results. Abstract : An in vitro digestibility study of starch modified via heat–moisture treatment and complexation compared to native potato starch is presented. Depending on the type of guest molecules, this modification technique improves the heat and enzyme resistance of potato starch.