In vitro digestibility of edible films from various starch sources
Hernandez-Hernandez, Oswaldo ; Emaldi, Unai and Tovar, Juscelino LU
(2008)
In Carbohydrate Polymers
71(4).
p.648-655
- Abstract
- Banana, maize, potato and sagu starches were boiled in the presence or absence of plasticizer (glycerol), producing edible films. In vitro digestibility features, amylose content and amylopectin gel filtration behavior of films and parent starches were evaluated. Available starch contents were lower in glycerol-containing films, due to dilution by the plasticizer. Total resistant starch increased in the maize starch-based film but decreased markedly in those prepared from the other starches. Amylose content of banana starch (∼40%) was about double those of the other starches. Nonetheless, all starch films exhibited similar retrograded resistant starch content. Although film production led to increased α-amylolysis rates, these were further... (More)
- Banana, maize, potato and sagu starches were boiled in the presence or absence of plasticizer (glycerol), producing edible films. In vitro digestibility features, amylose content and amylopectin gel filtration behavior of films and parent starches were evaluated. Available starch contents were lower in glycerol-containing films, due to dilution by the plasticizer. Total resistant starch increased in the maize starch-based film but decreased markedly in those prepared from the other starches. Amylose content of banana starch (∼40%) was about double those of the other starches. Nonetheless, all starch films exhibited similar retrograded resistant starch content. Although film production led to increased α-amylolysis rates, these were further augmented by additional film heating, thereby indicating that film-manufacture did not promote complete starch gelatinization. Gel filtration chromatography suggested amylopectin depolymerization after film-making, which may also increase digestion kinetics. The presence of glycerol in the films slowed down starch digestion, a feature of potential dietetic use. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/3bbed867-b489-48c5-b253-63d6bf09daaf
- author
- Hernandez-Hernandez, Oswaldo
; Emaldi, Unai
and Tovar, Juscelino
LU
- publishing date
- 2008
- type
- Contribution to journal
- publication status
- published
- in
- Carbohydrate Polymers
- volume
- 71
- issue
- 4
- pages
- 8 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:37049030621
- ISSN
- 0144-8617
- DOI
- 10.1016/j.carbpol.2007.07.016
- language
- English
- LU publication?
- no
- id
- 3bbed867-b489-48c5-b253-63d6bf09daaf
- date added to LUP
- 2018-04-03 13:03:25
- date last changed
- 2024-04-01 03:35:17
@article{3bbed867-b489-48c5-b253-63d6bf09daaf,
abstract = {{Banana, maize, potato and sagu starches were boiled in the presence or absence of plasticizer (glycerol), producing edible films. In vitro digestibility features, amylose content and amylopectin gel filtration behavior of films and parent starches were evaluated. Available starch contents were lower in glycerol-containing films, due to dilution by the plasticizer. Total resistant starch increased in the maize starch-based film but decreased markedly in those prepared from the other starches. Amylose content of banana starch (∼40%) was about double those of the other starches. Nonetheless, all starch films exhibited similar retrograded resistant starch content. Although film production led to increased α-amylolysis rates, these were further augmented by additional film heating, thereby indicating that film-manufacture did not promote complete starch gelatinization. Gel filtration chromatography suggested amylopectin depolymerization after film-making, which may also increase digestion kinetics. The presence of glycerol in the films slowed down starch digestion, a feature of potential dietetic use.}},
author = {{Hernandez-Hernandez, Oswaldo and Emaldi, Unai and Tovar, Juscelino}},
issn = {{0144-8617}},
language = {{eng}},
number = {{4}},
pages = {{648--655}},
publisher = {{Elsevier}},
series = {{Carbohydrate Polymers}},
title = {{In vitro digestibility of edible films from various starch sources}},
url = {{http://dx.doi.org/10.1016/j.carbpol.2007.07.016}},
doi = {{10.1016/j.carbpol.2007.07.016}},
volume = {{71}},
year = {{2008}},
}