دورية أكاديمية
Potential beneficial effect of hydrothermal treatment of starches from various sources on in vitro digestion
| العنوان: | Potential beneficial effect of hydrothermal treatment of starches from various sources on in vitro digestion |
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| المؤلفون: | Selma Gracia, Raquel, Laparra, José Moisés, Haros, Monika |
| المساهمون: | Ministerio de Economía y Competitividad (España), Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo, Generalitat Valenciana |
| بيانات النشر: | Elsevier |
| سنة النشر: | 2020 |
| المجموعة: | Digital.CSIC (Consejo Superior de Investigaciones Científicas / Spanish National Research Council) |
| مصطلحات موضوعية: | Glycogen storage disease, Maize starch, Thermal and pasting properties, In vitro digestion, Quinoa starch |
| الوصف: | Starches from various botanic origins (maize, quinoa, wheat, potato and rice) were studied. The thermal and pasting properties and their connection with enzyme digestibility were evaluated. Various hydrothermal treatments were applied, taking the starch physical parameters into account, in order to obtain partial and total gelatinisation of the starch structure and determine its influence on enzymatic action. Onset and pasting temperatures of the gelatinisation and pasting processes, respectively, followed the same order in the cereal starches (rice > maize > wheat > quinoa). These results were accompanied by an opposite trend in the percentage of raw starch hydrolysis, with quinoa reaching a level more than 2-fold higher than that of raw maize starch in in vitro digestion kinetics. Other technological parameters, such as high peak viscosity or low breakdown, also reflected modifications in the quinoa starch structure which were related to improved digestibility. However, starch from potato, the only tuber, displayed different characteristics from those of cereal starch, showing greater resistance to digestion. When the starches were pretreated, digestibility increased in all of them compared to their raw counterparts, with the pretreated quinoa and wheat starches showing greater susceptibility to modification of their structure. Although the hydrothermally pretreated maize and rice starches reached about 75% of the hydrolysis index of the corresponding gelatinised starches, raw quinoa had a similar hydrolysis index and quinoa obtained a higher value for total starch hydrolysed. Thus, quinoa starch could be potentially beneficial in the design of more digestible formulations for patients with metabolic disorders such as glycogen storage disease, among others. ; This work was financially supported by grants QuiSalhis-Food (AGL2016-75687-C2-1-R) from the Ministry of Science, Innovation and Universities (MICIU) and CYTED, LA ValSe-Food (119RT0S67). The contract given to R. Selma-Gracia as part of LINCE ... |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| تدمد: | 0268-005X |
| العلاقة: | #PLACEHOLDER_PARENT_METADATA_VALUE#; info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016-75687-C2-1-R; Postprint; https://doi.org/10.1016/j.foodhyd.2020.105687Test; Sí; Food Hydrocolloids 103: 105687 (2020); http://hdl.handle.net/10261/201359Test; http://dx.doi.org/10.13039/501100003329Test; http://dx.doi.org/10.13039/501100003359Test |
| DOI: | 10.1016/j.foodhyd.2020.105687 |
| DOI: | 10.13039/501100003329 |
| DOI: | 10.13039/501100003359 |
| الإتاحة: | https://doi.org/10.1016/j.foodhyd.2020.105687Test https://doi.org/10.13039/501100003329Test https://doi.org/10.13039/501100003359Test http://hdl.handle.net/10261/201359Test |
| حقوق: | open |
| رقم الانضمام: | edsbas.20E18808 |
| قاعدة البيانات: | BASE |
| تدمد: | 0268005X |
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| DOI: | 10.1016/j.foodhyd.2020.105687 |