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Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch
2011; Wiley; Volume: 46; Issue: 11 Linguagem: Inglês
10.1111/j.1365-2621.2011.02744.x
ISSN1365-2621
AutoresLuís Fernando Polesi, Silene Bruder Silveira Sarmento, Célia Maria Landi Franco,
Tópico(s)Polysaccharides Composition and Applications
ResumoInternational Journal of Food Science & TechnologyVolume 46, Issue 11 p. 2257-2264 Original article Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch Luís F. Polesi, Luís F. Polesi Department of Agroindustry, Food and Nutrition, College of Agriculture Luiz de Queiroz, University of São Paulo (ESALQ/USP), Piracicaba, São Paulo, BrazilSearch for more papers by this authorSilene B. S. Sarmento, Corresponding Author Silene B. S. Sarmento Department of Agroindustry, Food and Nutrition, College of Agriculture Luiz de Queiroz, University of São Paulo (ESALQ/USP), Piracicaba, São Paulo, Brazil Fax: +55 19 3429 4288;e-mail: sbssarme@usp.brSearch for more papers by this authorCélia M. L. Franco, Célia M. L. Franco Department of Food Engineering and Technology, UNESP – São Paulo State University, São José do Rio Preto, São Paulo, BrazilSearch for more papers by this author Luís F. Polesi, Luís F. Polesi Department of Agroindustry, Food and Nutrition, College of Agriculture Luiz de Queiroz, University of São Paulo (ESALQ/USP), Piracicaba, São Paulo, BrazilSearch for more papers by this authorSilene B. S. Sarmento, Corresponding Author Silene B. S. Sarmento Department of Agroindustry, Food and Nutrition, College of Agriculture Luiz de Queiroz, University of São Paulo (ESALQ/USP), Piracicaba, São Paulo, Brazil Fax: +55 19 3429 4288;e-mail: sbssarme@usp.brSearch for more papers by this authorCélia M. L. Franco, Célia M. L. Franco Department of Food Engineering and Technology, UNESP – São Paulo State University, São José do Rio Preto, São Paulo, BrazilSearch for more papers by this author First published: 05 August 2011 https://doi.org/10.1111/j.1365-2621.2011.02744.xCitations: 8Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Summary The content and physicochemical properties of resistant starches (RS) from wrinkled pea starch obtained by different molecular mass reduction processes were evaluated. Native and gelatinised starches were submitted to acid hydrolysis (2 m HCl for 2.5 h) or enzymic hydrolysis (pullulanase, 40 U g−1 for 10 h), followed by hydrothermal treatment (autoclaving at 121 °C for 30 min), refrigeration (4 °C for 24 h) and lyophilisation. Native starch showed RS and total dietary fibre contents of 39.8% and 14.3%, respectively, while processed ones showed values from 38.5% to 54.6% and from 22.9% to 37.1%, respectively. From these, the highest contents were among acid-modified starches. Processed starches showed endotherms between 144 and 166 °C, owing to the amylose retrogradation. Native and processed starches showed low viscosity, which is inversely proportional to the RS concentration in samples. The heat treatment promoted an increase in the water absorption index. The pea starch is a good source for obtaining resistant starch by acid hydrolysis. Citing Literature Volume46, Issue11November 2011Pages 2257-2264 RelatedInformation
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