title: Influence of storage conditions on the structure, thermal behavior, and formation of enzyme-resistant starch in extruded starches.
abstract: Starch structures from an extrusion process were stored at different temperatures to allow for molecular rearrangement (retrogradation); their thermal characteristics (DSC) and resistance to amylase digestion were measured and compared. The structure of four native and processed starches containing different amylose/amylopectin compositions (3.5, 30.8, 32, and 80% amylose content, respectively) before and after digestion was studied with small-angle X-ray scattering (SAXS) and X-ray diffraction (XRD). Rearrangement of the amylose molecules was observed for each storage condition as measured by the DSC endotherm at around 145 degrees C. The crystalline organization of the starches after processing and storage was qualitatively different to that of the native starches. However, there was no direct correlation between the initial crystallinity and the amount of enzyme-resistant starch (ERS) measured after in vitro digestion, and only in the case of high-amylose starch did the postprocess conditioning used lead to a small increase in the amount of starch remaining after the enzymatic treatment. From the results obtained, it can be concluded that retrograded amylose is not directly correlated with ERS and alternative mechanisms must be responsible for ERS formation.
authors.affiliation: Food Science Australia, North Ryde, New South Wales, Australia.
authors.forename: Hélène
authors.initials: H
authors.lastname: Chanvrier
authors.forename: Surjani
authors.initials: S
authors.lastname: Uthayakumaran
authors.forename: Ingrid A M
authors.initials: IA
authors.lastname: Appelqvist
authors.forename: Michael J
authors.initials: MJ
authors.lastname: Gidley
authors.forename: Elliot P
authors.initials: EP
authors.lastname: Gilbert
authors.forename: Amparo
authors.initials: A
authors.lastname: López-Rubio
mesh_terms: D000681:Amylases / Q000378:metabolism*; D000687:Amylopectin / Q000032:analysis* / Q000737:chemistry / Q000378:metabolism; D000688:Amylose / Q000032:analysis* / Q000737:chemistry / Q000378:metabolism; D004063:Digestion; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation; D058870:Food, Organic; D049329:Nanostructures; D053838:Scattering, Small Angle; D013213:Starch / Q000737:chemistry* / Q000648:ultrastructure*; D013696:Temperature; D014961:X-Ray Diffraction
chemical_list: D013213:Starch; D000688:Amylose; D000687:Amylopectin; D000681:Amylases