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1.
The Codex Committee on Methods of Analysis and Sampling recently recommended 14 methods for measurement of dietary fiber, eight of these being type I methods. Of these type I methods, AACC International Approved Method 32‐45.01 (AOAC method 2009.01) is the only procedure that measures all of the dietary fiber components as defined by Codex Alimentarius. Other methods such as the Prosky method (AACCI Approved Method 32‐05.01) give similar analytical data for the high‐molecular‐weight dietary fiber contents of food and vegetable products low in resistant starch. In the current work, AACCI Approved Method 32‐45.01 has been modified to allow accurate measurement of samples high in particular fructooligosaccharides: for example, fructotriose, which, in the HPLC system used, chromatographs at the same point as disaccharides, meaning that it is currently not included in the measurement. Incubation of the resistant oligosaccharides fraction with sucrase/β‐galactosidase removes disaccharides that interfere with the quantitation of this fraction. The dietary fiber value for resistant starch type 4 (RS4), varies significantly with different analytical methods, with much lower values being obtained with AACCI Approved Method 32‐45.01 than with 32‐05.01. This difference results from the greater susceptibility of RS4 to hydrolysis by pancreatic α‐amylase than by bacterial α‐amylase, and also a greater susceptibility to hydrolysis at lower temperatures. On hydrolysis of samples high in starch in the assay format of AACCI Approved Method 32‐45.01 (AOAC method 2009.01), resistant maltodextrins are produced. The major component is a heptasaccharide that is highly resistant to hydrolysis by most of the starch‐degrading enzymes studied. However, it is hydrolyzed by the maltase/ amyloglucosidase/isomaltase enzyme complex present in the brush border lining of the small intestine. As a consequence, AOAC methods 2009.01 and 2011.25 (AACCI Approved Methods 32‐45.01 and 32‐50.01, respectively) must be updated to include an additional incubation with amyloglucosidase to remove these oligosaccharides.  相似文献   

2.
Nine types of muffins made with three levels of β‐glucan and three amylose‐amylopectin ratios were prepared at the Beltsville Human Nutrition Research Center, United States Department of Agriculture. They were fed to human subjects to study effects of starch composition and dietary fiber content on the carbohydrate and lipid metabolism in normal and overweight women. The main objective of this study was to determine resistant starch (RS) and total dietary fiber (TDF) content of the muffins 1) using AACC Approved Method 32‐07 and AOAC method 991.43, incorporating a pretreatment step with dimethyl sulfoxide (DMSO) before enzyme incubation, 2) with pretreatment at 100 and 121°C before incubation with amyloglucosidase, and 3) using samples chewed by human subjects before incubation with pancreatin and amyloglucosidase. For method 1, on an as‐eaten basis, TDF content was 2.81 to 9.64 g/100 g for samples without DMSO pretreatment and 1.66 to 4.06 g/100 g with DMSO pretreatment. RS content was 0.30 to 11.18 g/100 g for methods 1 and 2, respectively. Methods 2 and 3 had the best correlation for all muffins tested (r2 = 0.97).  相似文献   

3.
Resistant starches (RS) were prepared from wheat starch and lintnerized wheat starch by autoclaving and cooling and by cross‐linking. Heat‐moisture treatment also was used on one sample to increase RS. The experimental resistant starches made from wheat starch contained 10–73% RS measured as Prosky dietary fiber, whereas two commercial resistant starches, Novelose 240 and 330, produced from high‐amylose maize starch, contained 58 and 40%, respectively. At 25°C in excess water, the experimental RS starches, except for the cross‐linked wheat starch, gained 3–6 times more water than the commercial RS starches, and at 95°C gained 2–4 times more. Cross‐linked RS4 wheat starch and Novelose 240 showed 95°C swelling powers and solubilities of 2 g/g and 1%, and 3 g/g and 2%, respectively. All starches showed similar water vapor sorption and desorption isotherms at 25°C and water activities (aw) < 0.8. At aw 0.84–0.97, the resistant starches made from wheat starch, except the cross‐linked wheat starch, showed ≈10% higher water sorption than the commercial resistant starches.  相似文献   

4.
Resistant starches (RS) were prepared by phosphorylation of wheat, waxy wheat, corn, waxy corn, high‐amylose corn, oat, rice, tapioca, mung bean, banana, and potato starches in aqueous slurry (≈33% starch solids, w/w) with 1–19% (starch basis) of a 99:1 (w/w) mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) at pH 10.5–12.3 and 25–70°C for 0.5–24 hr with sodium sulfate or sodium chloride at 0–20% (starch basis). The RS4 products contain ≤100% dietary fiber when assayed with the total dietary fiber method of the Association of Official Analytical Chemists (AOAC). In vitro digestion of four RS4 wheat starches showed they contained 13–22% slowly digestible starch (SDS) and 36–66% RS. However after gelatinization, RS levels fell by 7–25% of ungelatinized levels, while SDS levels remained nearly the same. The cross‐linked RS4 starches were distinguished from native starches by elevated phosphorus levels, low swelling powers (≈3g/g) at 95°C, insolubilities (<1%) in 1M potassium hydroxide or 95% dimethyl sulfoxide, and increased temperatures and decreased enthalpies of gelatinization measured by differential scanning calorimetry.  相似文献   

5.
To investigate the effect of prethinning of starch by acid before pyrolysis on the formation of indigestible fraction (IF) in pyrodextrins, native and prethinned (50°C for 1, 4, and 24 hr) waxy sorghum starches were heated at 120–160°C with 20–60 μL of 9% HCl/g of starch. Pyrodextrin containing 14.6% IF, measured as total dietary fiber by enzymatic‐gravimetric method, was produced at 120°C with 20 μL of HCl from native waxy sorghum starch. Prethinning before pyrolysis increased IF content by 0–68%, depending on the conditions for pyrolysis, compared with that of the native starch. Reduction in the molecular size of starch by prethinning might cause greater mobility during pyroconversion reaction and thus generate higher IF contents. Increasing temperature and acid concentration during pyroconversion also increased IF content of pyrodextrins. Pyrodextrin of 44.9% IF was produced at 160°C with 60 μL of HCl from prethinned starch (50°C for 24 hr). Solubility of pyrodextrins was inversely proportional to IF content (r = ‐0.87) and had a range of 62.7–98.3%. Color of pyrodextrins became brownish with more severe pyroconversion conditions.  相似文献   

6.
Objectives of this study were to compare thermal properties, swelling power, and enzymatic hydrolysis of a type 5 resistant starch (RS5) with that of normal corn starch (NCS) and high‐amylose corn starch (HA7). The RS5 was prepared by complexing debranched HA7 with stearic acid (SA). Because of amylose‐helical‐complex formation with SA, the RS5 starch granules showed restricted swelling at 95°C. The RS5 displayed a larger RS content (67.8%) than the HA7 (33.5%) and NCS (0.8%), analyzed following AOAC method 991.43 (AACC International Approved Method 32‐07.01). When the cooked RS5, HA7, and NCS were used to prepare diets for rats with 55% (w/w) starch content, RS contents of the diets were 33.7, 15.8, and 2.6%, respectively. After the diet was fed to the rats in week 1, ≈16% of the starch in the RS5 diet was found in the feces, substantially greater than that of the HA7 diet (≈6%) and NCS diet (0.1%). The percentage of starch not being utilized in the RS5 diet decreased to ≈5% in week 9, which could be partially attributed to fermentation of RS5 by gut microflora. Large proportions (68–99%) of the SA in the RS5 diet were unabsorbed and discharged in the rat feces. The results suggest that the interactions between starch and SA can be used to enhance resistance of starch to in vitro and in vivo digestion.  相似文献   

7.
Effects of debranching time, storage time, and storage temperature on production and structural properties of slowly digestible starch (SDS) were investigated. Waxy sorghum starch was hydrolyzed by isoamylase for various times (0–24 hr), and the variously debranched products were stored at ‐30, 1, and 30°C for 1–6 days. Optimal conditions for SDS production were isoamylase treatment for 8 hr and storage at 1°C for three days, resulting in SDS content of 27.0% in the optimum product. Microscopic observation revealed that rapidly digestible starch (RDS) and SDS were removed from the edges and surfaces of the optimum product by α‐amylase digestion. Digestion conditions that removed RDS and SDS resulted in a residue with a higher transition temperature and enthalpy than raw starch on a differential scanning calorimetric thermogram. Removal of RDS alone did not cause distinct decrements of peak temperature (Tp) and enthalpy (ΔH) compared with stored starch. The optimum SDS product showed an amorphous type of X‐ray diffractogram. Digestive removal of RDS from the optimum product gave a residue with X‐ray peaks similar to B type, which supports that it is partly crystalline. Removal of RDS and SDS gave broader peaks in the X‐ray pattern.  相似文献   

8.
Reports vary on the effects of falling number (FN) sample weight on test precision, reproducibility, and predictability of α‐amylase activity. Straight grade flours of 200 samples (25 cultivars × 2 locations × 2 N2 levels × 2 repetitions) were assayed for α‐amylase activity and FN. Location significantly affected α‐amylase activity and FN values. The coefficients of variation (CV) for the FN tests were 5.75, 2.12, 1.93, 1.72, 4.27, and 14.47%, when assayed with sample weights of 7, 6, 5.5, 5, 4.5, and 4 g, respectively. The FN test with the greatest reproducibility between sample replicates (lowest LSD and highest ratio of range/LSD) was also produced using the 5‐g sample weight. By reducing FN sample weight from 7 to 5 g, FN values that averaged 350 sec, considered essentially sound, averaged 215 sec, thus shortening the FN test time by an average of 2 min and 15 sec when assaying sound wheat flour. The results suggest a review of the 7‐g stipulation of AACC Approved Method 56‐81B for FN in favor of reduced sample weight.  相似文献   

9.
Differential scanning calorimetry (DSC) was used to study the effect of sucrose on wheat starch glass transition, gelatinization, and retrogradation. As the ratio of sucrose to starch increased from 0.25:1 to 1:1, the glass transition temperature (Tg, Tg′) and ice melting enthalpy (ΔHice) of wheat starch‐sucrose mixtures (with total moistures of 40–60%) were decreased to a range of −7 to −20°C and increased to a range of 29.4 to 413.4 J/g of starch, respectively, in comparison with wheat starch with no sucrose. The Tg′ of the wheat starch‐sucrose mixtures was sensitive to the amount of added sucrose, and detection was possible only under conditions of excess total moisture of >40%. The peak temperature (Tm) and enthalpy value (ΔHG) for gelatinization of starch‐sucrose systems within the total moisture range of 40–60% were increased with increasing sucrose and were greater at lower total moisture levels. The Tg′ of the starch‐sucrose system increased during storage. In particular, the significant shift in Tg′ ranged between 15 and 18°C for a 1:1 starch‐sucrose system (total moisture 50%) after one week of storage at various temperatures (4, 32, and 40°C). At 40% total moisture, samples with sucrose stored at 4, 32, and 40°C for four weeks had higher retrogradation enthalpy (ΔH) values than a sample with no sucrose. At 50 and 60% total moisture, there were small increases in ΔH values at storage temperature of 4°C, whereas recrystallization of samples with sucrose stored at 32 and 40°C decreased. The peak temperature (Tp), peak width (δT), and enthalpy (ΔH) for the retrogradation endotherm of wheat starch‐sucrose systems (1:0.25, 1:0.5, and 1:1) at the same total moisture and storage temperature showed notable differences with the ratio of added sucrose. In addition, Tp increased at the higher storage temperature, while δT increased at the lower storage temperature. This suggests that the recrystallization of the wheat starch‐sucrose system at various storage temperatures can be interpreted in terms of δT and Tp.  相似文献   

10.
Four α‐amylases and two glucoamylases from various sources, in eight combinations, were used to study the synergistic hydrolysis of crude corn starch at various temperatures. At 40 and 50°C, the combinations containing Rhizopus mold glucoamylase enhanced hydrolysis of corn starch compared wth that obtained with the combinations from Aspergillus niger. At 60°C, Rhizopus mold combinations gave low reaction yields as the enzyme was inactivated. The differences observed between α‐amylases are smaller, with the exception of Bacillus licheniformis α‐amylase, which presented more than twice the productivity of the other α‐amylases, at all temperatures. In terms of substrate conversion at 5 hr of hydrolysis, the combination of B. licheniformis α‐amylase with Rhizopus mold glucoamylase at 50°C presents 76% substrate conversion, whereas, with all the other combinations, starch conversion was 13–73%. HPLC analysis of the reaction products obtained at 50°C showed that the main product of corn starch hydrolysis was glucose at 85–100%. Further experiments showed that A. niger glucoamylase and B. licheniformis α‐amylase were the only enzymes that retained their initial activity after incubation at the temperatures studied.  相似文献   

11.
K+/Na+ and Cl‐ effects on activity of amylases as well as on their isoenzyme pattern in leaves of bushbeans and sugarbeets at the beginning of salinity stress were investigated, in plants grown in water culture under controlled environmental conditions. Alpha‐ and beta‐amylase activity in beans increased, particularly due to K+ and Cl‐ supplied. In sugarbeets amylase activity remained unchanged as a result of K/Na treatment in combination with Cl and decreased using SO4 2‐ as counterion. A direct correlation of amylase activity to the starch content of both species was not detctable. Particularly α‐but also ß‐amylase was most strongly inhibited by KCl “in vitro”. Independent on their origin, amylases from bushbeans and sugarbeets did not show any differences in ionic inhibition “in vitro”. The isoenzyme pattern of the species was different, but no clear ionic effect was detectable. Amylolytic activity is evidently not a causative factor for restricted starch mobilization in leaves under an early salinity stress. It is suggested that amylases are indirectly involved in starch formation via degradation due to a lack of a carbohydrate sink under salinity stress. Differences in salt tolerance of the investigated crops are obviously not related to different “in vitro” properties of amylases.  相似文献   

12.
The purpose of the present work was to examine whether partial acid hydrolysis (PAH) of a high‐amylose maize starch (ae‐VII) would enhance the effects of hydrothermal treatments to produce granular resistant starch (RS) that is stable to further heat treatment at atmospheric pressure. PAH ae‐VII starches were prepared by heating 35% (w/v) suspensions with 1% (w/w) HCl at 25°C for 6, 30, and 78 hr. Native and PAH starches were then treated by annealing (ANN) or heat‐moisture treatment (HMT). ANN was done at 70% moisture at 50, 60, or 70°C for 24 hr, and HMT was done at 30% moisture at 100, 120, or 140°C for 80 min. RS that survives boiling during analysis was determined by a modification of the AOAC method for determining total dietary fiber. RS was also determined by the Englyst method. Little change in the gelatinization enthalpy was found for ae‐VII starch after PAH, ANN, or HMT as individual treatments. After PAH, either ANN or HMT led to decreased gelatinization enthalpy. HMT and ANN alone increased boiling‐stable RS but decreased total RS. After PAH of ae‐VII, either ANN or HMT tended to increase the yield of boiling‐stable granular RS, with the greatest yield (≤63.2%) observed for HMT.  相似文献   

13.
Rapid visco analysis (RVA) and differential scannning calorimetry (DSC) provided overall assessments of the effects of variable temperature soaking at 30, 50, 70, and 90°C and steaming at 4, 8, and 12 min. Calculation of the relative parboiling index (RPI) and percent gelatinization provided good metrics for determining the overall effects of partial parboiling. FT‐Raman and solid‐state 13C CP‐MAS NMR spectroscopies provided insight to conformational changes in protein and starch of paddy rice under various parboiling conditions. RVA showed lower pasting curves and DSC showed lower ΔH with increased temperature and steaming times. A large decrease in viscosity occurred with only the 30‐4 treatment as opposed to raw rice. This observation was consistent with FT‐Raman results that indicated substantial conversion of the protein from α‐helix to other conformations. DSC indicated incomplete gelatinization of starch, even with 90°C soaking and 12 min of steaming. Solid‐state 13C CP‐MAS NMR spectroscopy confirmed this result. However, it indicated the percent of Vh/amorphous plus the remaining crystalline starch in the 90‐12 treatment was equal to the amorphous and partially‐ordered starch in commercially parboiled rice. These results suggest that partial parboiling, 90°C soaking, and more than 8 min of steaming (ideally ≈12 min) of paddy rice is sufficient to induce changes that inactivate enzymes and provide enough starch gelatinization to prevent kernel breakage.  相似文献   

14.
An amylase corn has been developed that produces an α‐amylase enzyme that is activated in the presence of water at elevated temperatures (>70°C). Amylase corn in the dry‐grind process was evaluated and compared with the performance of exogenous amylases used in dry‐grind processing. Amylase corn (1–10% by weight) was added to dent corn (of the same genetic background as the amylase corn) as treatments and resulting samples were evaluated for dry‐grind ethanol fermentation using 150‐g and 3‐kg laboratory procedures. Ethanol concentrations during fermentation were compared with the control treatment (0% amylase corn addition or 100% dent corn) which was processed with a conventional amount of exogenous α‐amylase enzymes used in the dry‐grind corn process. The 1% amylase corn treatment (adding 1% amylase corn to dent corn) was sufficient to liquefy starch into dextrins. Following fermentation, ethanol concentrations from the 1% amylase corn treatment were similar to that of the control. Peak and breakdown viscosities of liquefied slurries for all amylase corn treatments were significantly higher than the control treatment. In contrast, final viscosities of liquefied slurries for all amylase corn treatments were lower than those of the control. Protein, fat, ash, and crude fiber contents of DDGS samples from the 3% amylase corn treatment and control were similar.  相似文献   

15.
The effect of partial gelatinization with and without lipid addition on the granular structure and on α‐amylolysis of large barley starch granules was studied. The extent of hydrolysis was monitored by measuring the amount of soluble carbohydrates and the amount of total and free amylose and lipids in the insoluble residue. Similarly to the α‐amylolysis of native large barley starch granules, lipid‐complexed amylose (LAM) appeared to be more resistant than free amylose and amylopectin. Partial gelatinization changed the hydrolysis pattern of large barley starch granules; the pinholes typical of α‐amylase‐treated large barley starch granules could not be seen. Lipid addition during partial gelatinization decreased the formation of soluble carbohydrates during α‐amylolysis. Also free amylose remained in the granule residues and mostly amylopectin hydrolyzed into soluble carbohydrates. These findings indicate that lysophospholipid (LPL) complexation with amylose occurred either during pretreatment or after hydrolysis, and free amylose was now part of otherwise complexed molecules instead of being separate molecules. Partial gelatinization caused the granules to swell somewhat less during heating 2% starch‐water suspensions up to 90°C, and lipid addition prevented the swelling completely. α‐Amylolysis changed the microstructure of heated suspensions. No typical twisting of the granules was seen, although the extent of swelling appeared to be similar to the reference starch. The granules with added LPL were partly fragmented after hydrolysis.  相似文献   

16.
The effects of xanthan gum, Novamyl (a type II α‐amylase), Instant Tender‐Jel C starch (a modified starch), and GMS‐90‐SSK (a hydrated monoglyceride) on the staling properties of bagels stored at 4 and 22°C from 0–7 days were studied. Texture analysis and moisture determination were conducted on the bagels before lyophilization. Analysis of percent soluble starch, crumb pasting (Rapid Visco Analyser) and degree of amylopectin recrystallization (differential scanning calorimeter) were conducted on lyophilized bagel crumb. Novamyl‐treated bagels appeared to be the most resistant to staling over time at both storage temperatures in relation to the enthalpy of gelatinization (ΔH). Bagels containing xanthan gum, Instant Tender‐Jel C starch, and GMS‐90‐SSK showed some improvements over the control bagels, although the effects of the additives on the characteristics of the bagels varied. Bagels made with xanthan gum or monoglyceride retained slightly higher crumb moisture percentages over most days of storage. The monoglyceride‐treated bagels had higher enthalpy values, lower percentages of soluble starch, and a higher pasting profile but had the softest texture. The apparent onset of increased staling of the monoglyceride‐ treated bagels was attributed to complexes formed with the starch fractions.  相似文献   

17.
Effects of α‐amylase modification on dough and tortilla properties were determined to establish the role of starch in tortilla staling and elucidate the antistaling mechanism of this enzyme. Control and amylase‐treated tortillas were prepared using a standard bake test procedure, stored at 22°C, and evaluated over four weeks. Amylase improved shelf‐stability of tortillas. The enzyme also produced a significant amount of dextrins and sugars, decreased loss of amylose solubility, and weakened starch granules. Amylopectin crystallinity increased with time, but was similar for the control and treated tortillas. Staling of tortillas appears to mainly involve the starch in the amorphous phase. As such, amylase activity does not significantly interfere with amylopectin crystallization. It is proposed that amylase partially hydrolyzed the dispersed starch (i.e., mostly amylose), starch bridging the crystalline region, and protruding amylopectin branches. Starch hydrolysis decreases the rigid structure and plasticized polymers during storage. The flexibility of tortillas results from the combined functionalities of the amylose gel and amylopectin solidifying the starch granules during storage. Protein functionality may also be involved in tortilla staling, but this needs further research.  相似文献   

18.
The breadmaking potential of six oat varieties was compared with and related to their physicochemical properties. The most significant differences in the bread characteristics were found in the crumb structure. The varieties Buggy, Energie, and Zorro resulted in good bread quality with an even gas‐cell distribution characterized by a high number of relatively small pores. In contrast, Typhon, Ivory, and Nord 08/311 each had a large hole in the center of the crumb and accordingly poor quality. Breads differed little in specific volume, bake loss, and density. Rheological analysis revealed positive effects of low batter resistance to deformation on oat bread quality. On the basis of the physicochemical characterization, protein and fat contents were identified as key factors responsible for differences observed in bread quality, provided that starch damage and water‐hydration capacity were low. Additionally, high setback and final viscosity, as determined by Rapid Visco Analyser (RVA) analysis, positively affected oat bread quality. High α‐amylase activity was found to influence negatively the breadmaking performance of oats. Overall, protein, fat, dietary fiber content, starch pasting properties, and α‐amylase activity were responsible for the breadmaking properties of oat varieties.  相似文献   

19.
Physicochemical properties of maize starch obtained under different steeping conditions by intermittent milling and dynamic steeping process (IMDS) were studied. Brazilian dent maize (hybrid XL 606) was milled using a 2×2×3 factorial experimental design with two lactic acid levels (0.0 and 0.55%, v/v), two SO2 levels (0.05 and 0.1%, w/v), and three temperatures (52, 60, and 68°C). Properties of starch obtained by conventional wet‐milling process (36 hr at 52°C, 0.55% lactic acid, and 0.2% SO2) were used for comparison. Starch protein content and solubility increased with presence of lactic acid, while swelling power decreased. Higher SO2 concentration (0.1%) had the same effect as lactic acid on some properties. Steeping temperatures of 60 and 68°C increased solubility and most of the thermal properties but reduced swelling power, suggesting stronger starch annealing during IMDS at these temperatures. Some thermal changes on starch granules were visualized by scanning electron microscopy (SEM) at 60 and 68°C. Amylose content as well as pasting properties were affected by steeping factors and interactions. Starches from IMDS and conventional wet‐milling processes were similar in most properties, indicating that IMDS provides starch with quality similar to that from conventional milling.  相似文献   

20.
Processing conditions similar to traditional nixtamalization are now used by the industry in the production of dry maize flours (DMF). The objective of this investigation was to evaluate the effect of industrial nixtamalization on maize starch. Thus, dent maize grains were sampled from storage silos and the starch isolated (S). From the same batch of maize, DMF was obtained and the starch isolated (S‐DMF). The amylose content in the starches was quite similar (21.5–23.4%) and characteristic of a dent maize. However, nixtamalization increased the calcium content in S‐DMF. The starches investigated exhibited the typical A‐type diffraction pattern after 40 days of storage at 11–84.1% rh. However, the differential scanning calorimetry (DSC) results showed that annealing of maize starch occurred during storage at 30°C. On the other hand, industrial nixtamalization has both a melting and annealing effect on maize starch. Thus, the operative glass transition temperature (Tg), and the DSC parameters that define starch gelatinization (Tp and ΔH) showed that the proportion between crystalline and amorphous regions within the starch granule and the extent of physical damage to starch were modified by nixtamalization. As an example, Tg for S was between 60 and 62.5°C, while the S‐DMF had a Tg of 45–55°C for damaged starch and 65–70°C for annealed starch. Additionally, the extraction of the nonconstitutive starch lipids provided starches with more consistent thermal properties, particularly in the behavior of gelatinization at different water content. This last observation might have important implications in the consistency of starch physicochemical properties and, consequently, in the quality of maize products such as tortillas.  相似文献   

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