Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation
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, w...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2018-09-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2018-0001/pjfns-2018-0001.xml?format=INT |
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| author | Górecki Adrian R. Błaszczak Wioletta Lewandowicz Jacek Le Thanh-Blicharz Joanna Penkacik Kamila |
| author_facet | Górecki Adrian R. Błaszczak Wioletta Lewandowicz Jacek Le Thanh-Blicharz Joanna Penkacik Kamila |
| author_sort | Górecki Adrian R. |
| collection | DOAJ |
| description | 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 coefficient (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. |
| format | Article |
| id | doaj-art-332b05b5343748c09c7a74ee0794d984 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2018-09-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-332b05b5343748c09c7a74ee0794d9842025-02-03T00:42:28ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072018-09-0168323524210.1515/pjfns-2018-0001pjfns-2018-0001Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch FormationGórecki Adrian R.0Błaszczak Wioletta1Lewandowicz Jacek2Le Thanh-Blicharz Joanna3Penkacik Kamila4Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10–763Olsztyn, PolandInstitute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10–763Olsztyn, PolandDepartment of Natural Science and Quality Assurance, Poznan University of Economics and Business, Niepodległości 10, 61–875 Poznań, PolandInstitute of Agricultural and Food Biotechnology, Department of Food Concentrates and Starch Products, Starołęcka 40, 61–361 Poznań, PolandInstitute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10–763Olsztyn, PolandBuckwheat 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 coefficient (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.http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2018-0001/pjfns-2018-0001.xml?format=INTbuckwheatresistant starchhigh pressurepullulanaseautoclaving |
| spellingShingle | Górecki Adrian R. Błaszczak Wioletta Lewandowicz Jacek Le Thanh-Blicharz Joanna Penkacik Kamila Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation Polish Journal of Food and Nutrition Sciences buckwheat resistant starch high pressure pullulanase autoclaving |
| title | Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation |
| title_full | Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation |
| title_fullStr | Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation |
| title_full_unstemmed | Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation |
| title_short | Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation |
| title_sort | influence of high pressure or autoclaving cooling cycles and pullulanase treatment on buckwheat starch properties and resistant starch formation |
| topic | buckwheat resistant starch high pressure pullulanase autoclaving |
| url | http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2018-0001/pjfns-2018-0001.xml?format=INT |
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