Α-Amylase action on starch in chickpea flour following hydrothermal processing and different drying, cooling and storage conditions. (1st May 2021)

• Record Type: Journal Article
• Authors: Edwards, Cathrina H.; Veerabahu, Amalia S.; Mason, A. James; Butterworth, Peter J.; Ellis, Peter R.
• Is Part Of: Carbohydrate polymers. Volume 259(2021)
• Publication Date: 2021-05-01
• Subjects: 13C CP-MAS NMR Cross Polarisation–Magic Angle Spinning Nuclear Magnetic Resonance -- DMSO dimethylsulphoxide -- GC gas chromatography -- GI glycaemic index -- GL glycaemic load -- GLUT2 glucose transporter 2 -- HPLC high-performance liquid chromatography -- SGLT1 sodium-glucose cotransporter 1 -- PPA porcine pancreatic α-amylase -- PBS phosphate buffer solution -- RS resistant starch; Starch digestion -- Resistant starch -- α-Amylase action -- Log of slope analysis -- Solid-state 13C CP-MS NMR; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2021.117738
• Languages: English
• ISSNs: 0144-8617

Abstract

Graphical abstract: Highlights: α-Amylase action on legume starch varied after different processing and storage regimes. Susceptibility to amylolysis linked to double-helical order as measured by 13 C NMR. Chilling of gelatinised starch increased retrogradation and decreased digestion. Air-dried gelatinised starch markedly decreased the rate and extent of amylolysis. Various processing and storage strategies can lower starch digestion of ready-meals. Abstract: Starch is present in many prepared 'ready-meals' that have undergone processing and/or storage in frozen or chilled state. Hydrothermal processing greatly increases starch digestibility and postprandial glycaemia. Effects of different heating/drying and cooling regimes on amylolysis have received little attention. Hence, we examined the effects of different processing treatments on in vitro digestibility of starch in chickpea flour. Solid-state 13 C NMR was used to estimate ordered double-helical structure in the starch. Native starch with 25 % double-helical content was the most resistant to digestion but hydrothermal processing (gelatinisation) resulted in >95 % loss of order and a large increase in starch digestibility. Air-drying of pre-treated flour produced slowly-digestible starch ( C ∞, 55.9 %). Refrigeration of gelatinised samples decreased ease of amylolysis coincident with increase in double-helical content. Freezing maintained the same degree of digestibility as freshly gelatinised material and produced negligible retrogradation. Chilling may be exploited to produce ready-meals with a lower glycaemic response.