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Improving resistant starch content of cassava starch by pulsed electric field-assisted esterification.
Chen, Bo-Ru; Xiao, Yun; Ali, Murtaza; Xu, Fei-Yue; Li, Jian; Wang, Rui; Zeng, Xin-An; Teng, Yong-Xin.
Affiliation
  • Chen BR; Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China.
  • Xiao Y; Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China.
  • Ali M; Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China.
  • Xu FY; Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China.
  • Li J; Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China.
  • Wang R; Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China.
  • Zeng XA; Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. Elect
  • Teng YX; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. Electronic address: tengyongxin1997@163.com.
Int J Biol Macromol ; 276(Pt 1): 133272, 2024 Jun 19.
Article in En | MEDLINE | ID: mdl-38906352
ABSTRACT
This study aims to investigate the effect of pulsed electric field (PEF) assisted OSA esterification treatment on the multi-scale structure and digestive properties of cassava starch and structure-digestion relationships. The degree of substitution (DS) of starch dually modified at 1.5-4.5 kV/cm was 37.6-55.3 % higher than that of starch modified by the conventional method. Compared with native starch, the resistant starch (RS) content of esterified starch treated with 3 kV/cm significantly increased by 17.13 %, whereas that of starch produced by the conventional method increased by only 5.91 %. Furthermore, assisted esterification at low electric fields (1.5-3 kV/cm) promotes ester carbonyl grafting on the surface of starch granules, increases steric hindrance and promotes the rearrangement of the amorphous regions of starch, which increases the density of the double-helical structure. These structural changes slow down starch digestion and increase the RS content. Therefore, this study presents a potential method for increasing the RS content of starch products using PEF to achieve the desired digestibility.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Int J Biol Macromol Year: 2024 Document type: Article Affiliation country: China
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Int J Biol Macromol Year: 2024 Document type: Article Affiliation country: China