Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment.
Extrusion is an increasingly used type of processing which combined with enzymatic action could open extended possibilities for obtaining clean label modified flours. In this study, native and extruded maize flours were modified using branching enzyme (B) and a combination of branching enzyme and maltogenic α-amylase (BMA) in order to modulate their hydrolysis properties. The microstructure, pasting properties, in vitro starch hydrolysis and resistant starch content of the flours were investigated. Whereas BMA treatment led to greater number of holes on the granule surface in native samples, B and BMA extruded samples showed rougher surfaces with cavities. A reduction in the retrogradation trend was observed for B and BMA native flours, in opposition to the flat pasting profile of their extruded counterparts. The glucose release increased gradually for native flours as the time of reaction did, whereas for extruded flours a fast increase of glucose release was observed during the first minutes of reaction, and kept till the end, indicating a greater accessibility to their porous structure. These results suggested that, in enzymatically treated extruded samples, changes produced at larger hierarchical levels in their starch structure could have masked a slowdown in the starch digestion properties.
Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain. Electronic address: laura.roman@iaf.uva.es.
Laura
L
Román
Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
Mario M
MM
Martínez
Institute of Agrochemistry and Food Technology (IATA-CSIC), Avda Agustin Escardino, 7, Paterna 46980, Spain.
Cristina M
CM
Rosell
Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
Manuel
M
Gómez
D055598:Chemical Phenomena; D005433:Flour; D006868:Hydrolysis; D007700:Kinetics; D008320:Maltose / Q000378:metabolism*; D013213:Starch / Q000737:chemistry* / Q000378:metabolism; D003313:Zea mays / Q000737:chemistry*; D000516:alpha-Amylases / Q000378:metabolism*
D008320:Maltose; D013213:Starch; D000516:alpha-Amylases
Enzymatic treatment; Extrusion; Starch hydrolysis