Effect of autoclave–cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheat. Issue 1 (12th December 2022)

• Record Type: Journal Article
• Authors: Xu, Qinglian; Zheng, Faying; Yang, Ping; Tu, Ping; Xing, Yage; Zhang, Ping; Liu, Hong; Liu, Xiaocui; Bi, Xiufang
• Is Part Of: Journal of food science. Volume 88:Issue 1(2023)
• Page Start: 315
• Page End: 327
• Publication Date: 2022-12-12
• Subjects: black Tartary buckwheat -- physicochemical properties -- pullulanase -- resistant starch -- structure; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.16417
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract: A starch‐rich portion is produced as a by‐product of black Tartary buckwheat processing. The effect of enzymatic combined with autoclaving–cooling cycles (one, two, or three times) on the physicochemical and structural properties of black Tartary buckwheat type 3 resistant starch (BRS) was evaluated. The autoclaving–cooling cycles enhanced solubility and reduced swelling, with the BRS content increasing from 14.12% to 25.18%. The high crystallinity of the BRS reflected a high molecular order. However, increasing the number of autoclaving–cooling cycles did not result in higher BRS content. The highest BRS yield in the autoclaved starch samples was 25.18% after double‐autoclaving–cooling cycles. Furthermore, the autoclaving–cooling cycles altered the crystalline structure of black Tartary buckwheat, and the subsequent crystallinity changed from 36.33% to 42.05% to 38.27%. Fourier‐transform infrared spectroscopy shows that the number of cycles results in more efficient double‐helical packing within the crystalline lamella. Principal component analysis showed that the autoclaving–cooling cycle treatment leads to significant changes in the molecular structure of resistant starch (RS). These results indicated that autoclaving–cooling cycles might be a feasible way for producing RS from black Tartary buckwheat starch with better structural stability to expand their application range.