E.K. Koptelova, L.G. Kuzmina, N.D. Lukin
All-Russian Research Institute of Starch Products – the branch of the V.M. Gorbatov Federal Science Center of Food Systems of the RAS, ul. Nekrasova, 11, pos. Kraskovo, Lyuberetskii r-n, Moskovskaya obl., 140051, Russian Federation
Abstract. Resistant starch improves peristalsis of the small intestine of a person, improves cell sensitivity to insulin, reduces cholesterol level in blood, promotes the emergence of the early feeling of being full of food, therefore, it can promote for the decrease of his weight. Ordinary starches have low resistance; however, using separate types of its modification, it is possible to receive starch with the increased resistance. In the All-Russian Research Institute of Starch Products, there is developed the technique of estimation of the starch resistance degree, which is used for researches in this work. In this article, there are given the results of the estimation of an amiloresistanсe of extrusion corn starches of different producers and the definition of their carbohydrate composition. It is known that at the influence of amylolytic enzymes mainly the arranged part of amylose chains in starch is split, therefore the degree of starch resistance is estimated by the glucose yield. The results of the estimation of the corn starches resistance subjected to a wet-heat treatment on a roller drier and those changed after extrusion are given in the article. Enzyme hydrolysis of the tested starches was carried out using the Fluca pig pancreatic alpha-amylase having the activity of 16 mg/cm3 and the amyloglucosidase of 3000 unit/cm3. The hydrolysis was carried out at 37 C, the duration of the fermentation process was within 2–60 min. The carbohydrate composition of hydrolyzates was estimated with a liquid chromatograph. Data on the glucose content in hydrolyzates of swelling and extrusion starches at the identical time of fermentation were obtained. Swelling corn starch differs by the increased resistance. An addition of sodium orthophosphates in the course of drying increases the viscosity of starch and reduces its resistance. Extrusion starches are highly soluble in cold water but have lower resistance in comparison with swelling starch.
Keywords: starch; swelling starch; extrusion starch; resistant starch; amylolytic enzymes; enzymatic resistance; starch hydrolyzates; liquid chromatography; glucose content.
Author Details: E.K. Koptelova, Cand. Sc. (Tech.), head of division (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); L.G. Kuzmina, senior research fellow; N.D. Lukin, D. Sc. (Tech.), director.
For citation: Koptelova E.K., Kuzmina L.G., Lukin N.D. Influence of Wet-Heat and Extrusion Treatment of Corn Starch on Its Resistance. Dostizheniya nauki i tekhniki APK. 2017. Vol. 31. No. 12. Pp. 68-71 (in Russ.).