title: New starch preparations resistant to enzymatic digestion.
abstract: BACKGROUND
  New starch preparations were produced by thermolysis of potato starch in the presence of inorganic (hydrochloric) and organic (citric and tartaric) acids under controlled conditions. The starch preparations were physicochemically and structurally characterised and analysed for their resistance to enzymatic digestion in vitro.
  
  
  RESULTS
  The content of resistant fraction in dextrin D1, obtained by heating starch acidified with hydrochloric and citric acids, determined by the AOAC 2001.03 and pancreatin-gravimetric methods was similar (~200 g kg⁻¹). In the case of dextrin D3, obtained by heating starch acidified with hydrochloric and tartaric acids, the result of determination by the pancreatin-gravimetric method was almost four times higher than that obtained with the AOAC 2001.03 method. The enzymatic tests revealed that dextrin D3 obtained with excess tartaric acid can be classified as RS4, which can only be partially determined by enzymatic-gravimetric methods. Tartaric acid at high concentration had a significantly stronger influence on starch hydrolysis than citric acid. This was confirmed by chromatographic analysis of dextrins and chemical investigation of the reducing power.
  
  
  CONCLUSIONS
  The results confirmed the possibility of applying dextrins, prepared under specific conditions, as soluble dietary fibre.
authors.affiliation: Institute of Chemistry, Environmental Protection and Biotechnology, Jan Dlugosz University in Czestochowa, Czestochowa, Poland.
authors.forename: Kamila
authors.initials: K
authors.lastname: Jochym
authors.forename: Janusz
authors.initials: J
authors.lastname: Kapusniak
authors.forename: Renata
authors.initials: R
authors.lastname: Barczynska
authors.forename: Katarzyna
authors.initials: K
authors.lastname: Sliżewska
mesh_terms: D001426:Bacterial Proteins / Q000378:metabolism; D055598:Chemical Phenomena; D019343:Citric Acid / Q000737:chemistry; D003912:Dextrins / Q000737:chemistry* / Q000378:metabolism*; D005527:Food, Fortified; D006026:Glycoside Hydrolases / Q000378:metabolism; D006358:Hot Temperature; D006851:Hydrochloric Acid / Q000737:chemistry; D006868:Hydrolysis; D008970:Molecular Weight; D009994:Osmolar Concentration; D010084:Oxidation-Reduction; D010194:Pancreatin / Q000378:metabolism; D035281:Plant Tubers / Q000737:chemistry; D056692:Prebiotics / Q000032:analysis*; D011198:Solanum tuberosum / Q000737:chemistry; D012995:Solubility; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000737:chemistry* / Q000378:metabolism*; D013644:Tartrates / Q000737:chemistry
chemical_list: D001426:Bacterial Proteins; D003912:Dextrins; D056692:Prebiotics; D013644:Tartrates; D019343:Citric Acid; D010194:Pancreatin; D013213:Starch; D006026:Glycoside Hydrolases; D006851:Hydrochloric Acid; C029768:tartaric acid