Influence of high pressure or autoclaving-cooling cycles and pullulanase treatment on buckwheat starch properties and resistant starch formation

• Autorzy: Gorecki A.R. , Blaszczak W. , Lewandowicz J. , Le Thanh-Blicharz J. , Penkacik K.
• Języki publikacji: EN

Abstrakty

EN

Buckwheat starch was subjected to cycles of high pressure-cooling (P-CC) or autoclaving-cooling (A-CC) combined with pullulanase debranching to determine changes in resistant starch (RS) content, digestibility, rheological properties and microstructure. Native buckwheat starch had 11.9 g/kg of RS, while the highest RS content (58.7 g/kg) was reached after A-CC and 6 h of pullulanase treatment. Among the P-CC samples, the highest RS content (43.3 g/kg) was obtained after treatment with 600 MPa/9 min and 6 h pullulanase debranching. The digestibility of the starch samples was negatively correlated with RS content and its highest values were noted for native and P-CC 200 MPa preparations subjected to 2 and 16 h of pullulanase treatment (95.18–95.35%). Buckwheat starch A-CC preparations after 6 h of pullulanase treatment exhibited the lowest digestibility (85.87%). Rheological analysis of 6% starch pastes showed that all investigated samples demonstrated a non-Newtonian flow, pseudoplastic properties and thixotropy. The Ostwald de Waele rheological model was very well fitted to the flow curves of the investigated pastes (R2 >0.98). Both P-CC and A-CC reduced the consistency coeffi cient (K) and thixotropy values, while the flow behavior index (n) was increased only after P-CC treatment. The P-CC and A-CC treatment resulted in starch granule breakdown and porous gel structure formation, differing in surface properties.

Słowa kluczowe

EN

high pressure; autoclaving; pullulanase; treatment; buckwheat; starch property; resistant starch

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2018
• Tom: 68
• Numer: 3
• Opis fizyczny: p.235-242,fig.,ref.

Twórcy

autor

Gorecki A.R.

• Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10–763 Olsztyn, Poland

autor

Blaszczak W.

• Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10–763 Olsztyn, Poland

autor

Lewandowicz J.

• Department of Natural Science and Quality Assurance, Poznan University of Economics and Business, Niepodleglosci 10, 61–875 Poznan, Poland

autor

Le Thanh-Blicharz J.

• Department of Natural Science and Quality Assurance, Poznan University of Economics and Business, Niepodleglosci 10, 61–875 Poznan, Poland

autor

Penkacik K.

• Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10–763 Olsztyn, Poland

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Identyfikatory

DOI

10.1515/pjfns-2018-0001