E.K. Koptelova, L.G. Kuz’mina, V.A. Gulakova, N.D. Lukin
All-Russian Research Institute of Starch Products, ul. Nekrasova, 11, pos. Kraskovo, Moskovskaya obl., 140051, Russian Federation
Abstract. Resistant starch (RS) from food, in contrast to glycemic one, is not cleaved in human gastrointestinal tract, but improves its peristalsis and are used by intestinal bacteria. As a result, fatty acids with short chains are obtained, which could decrease the level of oncological molecules, promoting the development of colorectal cancer. RS improves the susceptibility of cells to insulin, decreases the level of cholesterol in blood and contributes to the appearance of an earlier satiety, so it is also used to reduce the body weight of a person. In the All-Russian Research Institute of Starch Products it is tested the possibility of assessment of starch resistant by the study of the hydrolyzate composition after enzyme cleavage by the use of liquid chromatography. Enzyme cleavage of the tested starch was carried out with the use of pig pancreatic alpha-amylase (Fluca) with activity of 16 mg/cm3 and alpha- amyloglucosidase. Hydrolysis was carried out at 37 Celsius degrees; the duration of fermentation process was from 2 to 60 minutes. Carbohydrates composition of hydrolyzates was determined by a liquid chromatograph. Among the tested samples of corn starch, the starch with the increased content of amylose (up to 60 %) was characterized by higher resistance. Potato starch is 1.5-2 times more resistant to enzyme action than corn one. It was studied the peculiarities of the enzymatic resistance of corn starch, modified, swelling in cold water, with preliminary gelatinization on a roller dryer and obtained by thermoplastic extrusion. Swelling corn starch of roller drying and extrusion food starch were the most stable to the enzyme action. The rate of enzyme reaction is determined, mainly, by the diffusion processes and substrate structure. Therefore the rate of enzyme hydrolysis of gelatinized starch, as well as the glucose output and, subsequently, the food digestibility, obtained on its base, could be different.
Keywords: resistant starch, amylolytic enzymes, enzymatic resistance, starch hydrolyzates, liquid chromatography, glucose content.
Author Details: E.K. Koptelova, Cand. Sc. (Tech.), head of division (е-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); L.G. Kuz’mina, senior research fellow; V.A. Gulakova, senior research fellow; N.D. Lukin, D. Sc. (Tech.), deputy director.
For citation: Koptelova E.K., Kuz’mina L.G., Gulakova V.A., Lukin N.D. Assessment of Resistance of Starch of Different Origin and Modification to Amylase Cleavage. Dostizheniya nauki i tekhniki APK. 2017. Vol. 31. No. 5. Pp. 60-62 (in Russ.).