Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch
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Data
2011-11-01
Autores
Polesi, Luis F.
Sarmento, Silene B. S.
Franco, Celia M. L. [UNESP]
Título da Revista
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Editor
Wiley-Blackwell
Resumo
The content and physicochemical properties of resistant starches (RS) from wrinkled pea starch obtained by different molecular mass reduction processes were evaluated. Native and gelatinised starches were submitted to acid hydrolysis (2 m HCl for 2.5 h) or enzymic hydrolysis (pullulanase, 40 U g(-1) for 10 h), followed by hydrothermal treatment (autoclaving at 121 degrees C for 30 min), refrigeration (4 degrees C for 24 h) and lyophilisation. Native starch showed RS and total dietary fibre contents of 39.8% and 14.3%, respectively, while processed ones showed values from 38.5% to 54.6% and from 22.9% to 37.1%, respectively. From these, the highest contents were among acid-modified starches. Processed starches showed endotherms between 144 and 166 degrees C, owing to the amylose retrogradation. Native and processed starches showed low viscosity, which is inversely proportional to the RS concentration in samples. The heat treatment promoted an increase in the water absorption index. The pea starch is a good source for obtaining resistant starch by acid hydrolysis.
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Palavras-chave
Acid hydrolysis, enzymic hydrolysis, pea starch, resistant starch
Como citar
International Journal of Food Science and Technology. Malden: Wiley-blackwell, v. 46, n. 11, p. 2257-2264, 2011.