Preparation of indigestible pyrodextrins from different starch sources
Laurentin, Alexander ; Cárdenas, Marité LU ; Ruales, Jenny ; Pérez, Elevina and Tovar, Juscelino LU
(2003)
In Journal of Agricultural and Food Chemistry
51(18).
p.5510-5515
- Abstract
Starch-modifying processes, such as pyrodextrinization, are potential ways to alter the nutritional features of this polysaccharide. A widely used method for pyrodextrinizing maize starch was also applied to lentil, sorghum, cocoyam, sagu, and cassava starches, and the in vitro digestibility of the products was evaluated. Pyrodextrins were produced by heating starch at 140°C for 3 h, with catalytic amounts of HCI. The enzymatically available starch content of all preparations decreased by 55-65% after modification. Thus, pyrodextrinization seems to be an effective way to produce indigestible glucans from different starches. Pyrodextrins obtained were complex mixtures of starch derivatives with a wide range of molecular weight as... (More)
Starch-modifying processes, such as pyrodextrinization, are potential ways to alter the nutritional features of this polysaccharide. A widely used method for pyrodextrinizing maize starch was also applied to lentil, sorghum, cocoyam, sagu, and cassava starches, and the in vitro digestibility of the products was evaluated. Pyrodextrins were produced by heating starch at 140°C for 3 h, with catalytic amounts of HCI. The enzymatically available starch content of all preparations decreased by 55-65% after modification. Thus, pyrodextrinization seems to be an effective way to produce indigestible glucans from different starches. Pyrodextrins obtained were complex mixtures of starch derivatives with a wide range of molecular weight as estimated by gel filtration chromatography. Both their molecular weight profiles and contents of indigestible fractions varied with starch source. Experiments with lentil and cassava starches showed that changing dextrinization conditions also affects the susceptibility to enzymatic hydrolysis of the product.
(Less)
- author
- Laurentin, Alexander
; Cárdenas, Marité
LU
; Ruales, Jenny
; Pérez, Elevina
and Tovar, Juscelino
LU
- publishing date
- 2003-08-27
- type
- Contribution to journal
- publication status
- published
- keywords
- Canna edulis, In vitro digestibility, Indigestible dextrin, Lens esculenta, Manihot esculenta, Modified starch, Pyroconversion, Pyrodextrinization, Resistant starch, Sorghum bicolor, Xanthosoma sagittifolium, Zea mays
- in
- Journal of Agricultural and Food Chemistry
- volume
- 51
- issue
- 18
- pages
- 6 pages
- publisher
- The American Chemical Society (ACS)
- external identifiers
-
- scopus:0041511773
- pmid:12926906
- ISSN
- 0021-8561
- DOI
- 10.1021/jf0341518
- language
- English
- LU publication?
- no
- id
- fe18f48e-e0e6-4d61-a98a-7c3f437f09b9
- date added to LUP
- 2018-10-05 15:56:25
- date last changed
- 2024-11-26 12:37:15
@article{fe18f48e-e0e6-4d61-a98a-7c3f437f09b9,
abstract = {{<p>Starch-modifying processes, such as pyrodextrinization, are potential ways to alter the nutritional features of this polysaccharide. A widely used method for pyrodextrinizing maize starch was also applied to lentil, sorghum, cocoyam, sagu, and cassava starches, and the in vitro digestibility of the products was evaluated. Pyrodextrins were produced by heating starch at 140°C for 3 h, with catalytic amounts of HCI. The enzymatically available starch content of all preparations decreased by 55-65% after modification. Thus, pyrodextrinization seems to be an effective way to produce indigestible glucans from different starches. Pyrodextrins obtained were complex mixtures of starch derivatives with a wide range of molecular weight as estimated by gel filtration chromatography. Both their molecular weight profiles and contents of indigestible fractions varied with starch source. Experiments with lentil and cassava starches showed that changing dextrinization conditions also affects the susceptibility to enzymatic hydrolysis of the product.</p>}},
author = {{Laurentin, Alexander and Cárdenas, Marité and Ruales, Jenny and Pérez, Elevina and Tovar, Juscelino}},
issn = {{0021-8561}},
keywords = {{Canna edulis; In vitro digestibility; Indigestible dextrin; Lens esculenta; Manihot esculenta; Modified starch; Pyroconversion; Pyrodextrinization; Resistant starch; Sorghum bicolor; Xanthosoma sagittifolium; Zea mays}},
language = {{eng}},
month = {{08}},
number = {{18}},
pages = {{5510--5515}},
publisher = {{The American Chemical Society (ACS)}},
series = {{Journal of Agricultural and Food Chemistry}},
title = {{Preparation of indigestible pyrodextrins from different starch sources}},
url = {{http://dx.doi.org/10.1021/jf0341518}},
doi = {{10.1021/jf0341518}},
volume = {{51}},
year = {{2003}},
}