Effects of processing high amylose maize starches under controlled conditions on structural organisation and amylase digestibility

The amylase digestibility of high-amylose maize starches has been compared before and after thermomechanical processing. Starches were analysed for enzyme-resistant starch yield, apparent amylose content, crystallinity (X-ray diffraction), and molecular order (NMR and FTIR), both before and after treatment with a-amylase. All samples had significant (>10%) enzyme-resistant starch levels irrespective of the type and extent of thermal or enzymic processing. Molecular or crystalline order was not a pre-requisite for enzyme resistance. Near-amorphous forms of high amylose maize starches are likely to undergo recrystallisation during the enzyme-digestion process. The mechanism of enzyme resistance of granular high-amylose starches is found to be qualitatively different to that for processed high-amylose starches. For all samples, measured levels of enzyme resistance are due to the interruption of a slow digestion process, rather than the presence of completely indigestible material. 2008 Elsevier Ltd. All rights reserved.

[1]  H. Englyst,et al.  Classification and measurement of nutritionally important starch fractions. , 1992, European journal of clinical nutrition.

[2]  Jihong Li,et al.  Dietary fiber profile of barley flour as affected by extrusion cooking , 2002 .

[3]  J. Vainionpää,et al.  Effects of extrusion cooking on starch and dietary fibre in barley , 1989 .

[4]  G. D. Valle,et al.  Influence of amylose content on the viscous behavior of low hydrated molten starches , 1996 .

[5]  H. Bianco-Peled,et al.  Small angle X-ray scattering of resistant starch type III. , 2004, Biomacromolecules.

[6]  P. R. Kulkarni,et al.  Effect of food processing treatments on generation of resistant starch. , 1997, International journal of food sciences and nutrition.

[7]  Narpinder Singh,et al.  Rheological behaviour of different cereals using capillary rheometry , 1999 .

[8]  J. Delcour,et al.  Enzyme-resistant starch: I. Quantitative and qualitative influence of incubation time and temperature of autoclaved starch on resistant starch formation , 1993 .

[9]  J. H. Kim,et al.  Effect of extrusion conditions on resistant starch formation from pastry wheat flour , 2006 .

[10]  D. Thompson.  Strategies for the manufacture of resistant starch , 2000 .

[11]  H. Englyst,et al.  The classification and measurement of dietary carbohydrates , 1996 .

[12]  S. Hill,et al.  Organisation of the external region of the starch granule as determined by infrared spectroscopy. , 2002, International journal of biological macromolecules.

[13]  R. Hoover,et al.  The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours , 2004 .

[14]  S. Lim,et al.  Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch , 2006 .

[15]  A. Eliasson.  Starch in Food Structure, Function and Applications , 2004 .

[16]  S. Rizvi,et al.  Rheological characteristics of intermediate moisture blends of pregelatinized and raw wheat starch. , 2002, Journal of agricultural and food chemistry.

[17]  H. Akdogan.  Pressure, torque, and energy responses of a twin screw extruder at high moisture contents , 1996 .

[18]  E. Gilbert,et al.  Influence of extrusion and digestion on the nanostructure of high-amylose maize starch. , 2007, Biomacromolecules.

[19]  A. Whittaker,et al.  A method for estimating the nature and relative proportions of amorphous, single, and double-helical components in starch granules by (13)C CP/MAS NMR. , 2007, Biomacromolecules.

[20]  J. Faller,et al.  Formation of Resistant Starch by a Twin-Screw Extruder , 1998 .

[21]  A. Darke,et al.  Molecular order and structure in enzyme-resistant retrograded starch , 1995 .

[22]  G. Livesey,et al.  Physicochemical Characterization of Barley Carbohydrates Resistant to Digestion in a Human Ileostomate , 1997 .

[23]  N. Asp,et al.  The effects of various thermal processes on dietary fibre and starch content of whole grain wheat and white flour , 1986 .

[24]  L. Bello‐Pérez,et al.  Effect of storage time on the retrogradation of banana starch extrudate. , 2005, Journal of agricultural and food chemistry.

[25]  J. Galmiche,et al.  Digestion of raw banana starch in the small intestine of healthy humans: structural features of resistant starch , 1995, British Journal of Nutrition.

[26]  R. Hoover,et al.  Determination of Total Amylose Content of Starch , 2001 .

[27]  P. Greenwell,et al.  Characterisation of resistant starch from wheat and maize , 1989 .

[28]  J. Kokini,et al.  The influence of specific mechanical energy on cornmeal viscosity measured by an on-line system during twin-screw extrusion , 1999 .

[29]  F. Saura-calixto,et al.  Analysis of resistant starch: a method for foods and food products , 1996 .

[30]  H. Liljeberg,et al.  Effects of Amylose/Amylopectin Ratio and Baking Conditions on Resistant Starch Formation and Glycaemic Indices☆ , 1998 .

[31]  R. A. King,et al.  Resistant Starch and Health — Himalaya 292, a Novel Barley Cultivar to Deliver Benefits to Consumers , 2003 .

[32]  A. Eliasson,et al.  Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio , 2006 .

[33]  J. Karkalas,et al.  Starch-composition, fine structure and architecture , 2004 .

[34]  J. Galmiche,et al.  Structural features of resistant starch at the end of the human small intestine. , 1993, European journal of clinical nutrition.

[35]  M. Lindhauer,et al.  Structural and morphological factors influencing the quantification of resistant starch II in starches of different botanical origin , 2005 .

[36]  Michael J. Gidley,et al.  Molecular organization in starches: a carbon 13 CP/MAS NMR study , 1985 .

[37]  G. Jacobasch,et al.  Dietary resistant starch and chronic inflammatory bowel diseases , 1999, International Journal of Colorectal Disease.

[38]  M. Hanna,et al.  Kinetics of Starch Gelatinization During Extrusion Cooking , 1987 .

[39]  B. Goodfellow,et al.  A fourier transform IR study of the gelation of amylose and amylopectin , 1990 .

[40]  Yong‐Cheng Shi,et al.  Molecular structure of a low-amylopectin starch and other high-amylose maize starches , 1998 .

[41]  P. Colonna,et al.  Structural discrepancies in resistant starch obtained in vivo in humans and in vitro , 1993 .

[42]  H. Englyst,et al.  Ileal recovery of starch from whole diets containing resistant starch measured in vitro and fermentation of ileal effluent. , 1995, The American journal of clinical nutrition.

[43]  J. Delcour,et al.  Enzyme-resistant starch. II. Influence of amylose chain length on resistant starch formation , 1993 .

[44]  Qiang Liu,et al.  Characterization of Residues from Partially Hydrolyzed Potato and High Amylose Corn Starches by Pancreatic α‐Amylase , 2002 .

[45]  S. Hizukuri,et al.  Structures of branched molecules of amyloses of various origins, and molar fractions of branched and unbranched molecules , 1987 .

[46]  P. Colonna,et al.  Interrelationships between thermomechanical treatment and macromolecular degradation of maize starch in a novel rheometer with preshearing , 1987 .

[47]  S. Ring,et al.  Physicochemical Studies on Resistant StarchIn VitroandIn Vivo , 1996 .

[48]  D. D. Wit,et al.  Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy , 1995 .

[49]  An-I Yeh,et al.  Kinetics of Phase Transition of Waxy Corn Starch at Extrusion Temperatures and Moisture Contents , 1989 .

[50]  Jan A. Delcour,et al.  Enzyme-Resistant Starch .5. Effect of Retrogradation of Waxy Maize Starch on Enzyme Susceptibility , 1994 .

[51]  T. Vasanthan,et al.  Enhancement of Resistant Starch (RS3) in Amylomaize, Barley, Field Pea and Lentil Starches , 1998 .

[52]  A. Evans,et al.  Resistance to α-amylase digestion in four native high-amylose maize starches. , 2004 .