Grant number: | 17/19521-1 |
Support Opportunities: | Regular Research Grants |
Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Science |
Principal Investigator: | Celia Maria Landi Franco |
Grantee: | Celia Maria Landi Franco |
Host Institution: | Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil |
Abstract
Debranched and retrograded starch is resistant to the action of digestive enzymes, being named resistant starch type 3 (RS3), while slowly digested starch (SDS) is the fraction slowly digested in the small intestine resulting in the prolonged release of glucose into the bloodstream. Both have numerous health benefits, which have been widely reported. The present work aims to evaluate the effect of different pre-treatments (enzymatic, chemical, physical) of the starch preceding its debranching on the formation of RS3 and SDS from different starch sources. To this end, cassava, sweet potato and high amylose maize starches will be subjected to the action of fungal alpha-amylase, maltogenic alpha-amylase, hydrochloric acid, or ultrasound under different treatment conditions. After these treatments, the starches will be debranched with pullulanase, autoclaved (122°C/30min) and cooled (4°C/24h) to enhance retrogradation. The modified starches will be analyzed for their in vitro digestibility and physico-chemically and structurally characterized using chromatographic techniques (GPC, HPSEC), 13C magnetic resonance, X-ray diffraction, scanning electron microscopy, and differential scanning calorimetry. The rate of growth of bifdobacteria will also be analyzed to identify their prebiotic potential. The results obtained with this work could guide paths for the development of viable technologies to obtain resistant starches and their application in different food products (AU)
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