Comparison of structural features and in vitro digestibility of purple yam (Dioscorea alata L.) resistant starches by autoclaving and multi-enzyme hydrolysis

Resistant starches (RS) were prepared from purple yam by dual autoclaving-retrogradation (DAS), and pullulanase debranching treatment (PDS). DAS and PDS were then hydrolyzed by ${\alpha}-amylase$ and amyloglucosidase to obtain DAS.H and PDS.H. Differences in structural characteristics and in vitro d...

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Bibliographic Details
Published inFood science and biotechnology Vol. 27; no. 1; pp. 27 - 36
Main Authors Li, Tao, An, Fengping, Teng, Hui, Huang, Qun, Zeng, Feng, Song, Hongbo
Format Journal Article
LanguageKorean
Published 2018
Subjects
Hydrolysis
Purple yam
Resistant starch
Structure
Digestibility
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Summary:Resistant starches (RS) were prepared from purple yam by dual autoclaving-retrogradation (DAS), and pullulanase debranching treatment (PDS). DAS and PDS were then hydrolyzed by ${\alpha}-amylase$ and amyloglucosidase to obtain DAS.H and PDS.H. Differences in structural characteristics and in vitro digestibility among the four samples were investigated. The results showed that granules of RS had a rough surface and irregular shape. DAS had the lowest amylose content (29.52%), whereas PDS.H had the highest amylose content (41.96%). The order of crystallinity of the RS was: PDS.H (31.23%) > DAS.H (30.16%) > PDS (21.23%) > DAS (15.30%). Analysis by in vitro digestibility indicated a decreased hydrolysis index and glycemic index due to lower swelling power and water-binding capacity, and a well-ordered double helix structure and more crystallization in PDS.H than in the other RS samples. These results suggest that pullulanase debranching combined with ${\alpha}-amylase$ and amyloglucosidase hydrolysis may produce better RS with improved crystalline structure and higher digestion resistibility.
ISSN:1226-7708
2092-6456