In vitro digestibility characteristics of octenyl succinic acid (OSA) modified starch with different amylose content

Madai Lopez-Silva, Luis A. Bello-Perez, Victor M. Castillo-Rodriguez, Edith Agama Acevedo, Jose Alvarez-Ramirez

Resultado de la investigación: Contribución a una revistaArtículo

Resumen

The effect of amylose content in the in vitro digestibility of non-modified and OSA-modified corn starch was studied. Corn starches with different amylose content (waxy, normal and Hylon VII) were treated with 3% OSA solution. In vitro digestibility tests showed that OSA treatment reduced the fraction of fastly digestible starch, an effect that was more pronounced for cooked starch. The amylose content was negatively linked to the decrease of in vitro digestion. HPSEC analysis was conducted to gain insights on the effect of OSA-treatment on in vitro digestibility. The results showed an increase of the molecular weight of starch chains. Besides, the molecular weight increase was similar for amylose and amylopectin fractions. This suggests that OSA could be acting as a cross-linking agent between starch chains, reducing the susceptibility to amylolysis. Overall, OSA treatment induced the formation of more complex starch chains, offering more resistance for amylolytic reactions.

Idioma originalInglés
Número de artículo125434
PublicaciónFood Chemistry
Volumen304
DOI
EstadoPublicada - 30 ene 2020

Huella dactilar

Amylose
modified starch
in vitro digestibility
Succinic Acid
succinic acid
amylose
Starch
starch
acid treatment
corn starch
Zea mays
molecular weight
Molecular Weight
Molecular weight
Hyla
in vitro digestion
Amylopectin
amylopectin
In Vitro Techniques
Digestion

Citar esto

Lopez-Silva, Madai ; Bello-Perez, Luis A. ; Castillo-Rodriguez, Victor M. ; Agama Acevedo, Edith ; Alvarez-Ramirez, Jose. / In vitro digestibility characteristics of octenyl succinic acid (OSA) modified starch with different amylose content. En: Food Chemistry. 2020 ; Vol. 304.
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title = "In vitro digestibility characteristics of octenyl succinic acid (OSA) modified starch with different amylose content",
abstract = "The effect of amylose content in the in vitro digestibility of non-modified and OSA-modified corn starch was studied. Corn starches with different amylose content (waxy, normal and Hylon VII) were treated with 3{\%} OSA solution. In vitro digestibility tests showed that OSA treatment reduced the fraction of fastly digestible starch, an effect that was more pronounced for cooked starch. The amylose content was negatively linked to the decrease of in vitro digestion. HPSEC analysis was conducted to gain insights on the effect of OSA-treatment on in vitro digestibility. The results showed an increase of the molecular weight of starch chains. Besides, the molecular weight increase was similar for amylose and amylopectin fractions. This suggests that OSA could be acting as a cross-linking agent between starch chains, reducing the susceptibility to amylolysis. Overall, OSA treatment induced the formation of more complex starch chains, offering more resistance for amylolytic reactions.",
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In vitro digestibility characteristics of octenyl succinic acid (OSA) modified starch with different amylose content. / Lopez-Silva, Madai; Bello-Perez, Luis A.; Castillo-Rodriguez, Victor M.; Agama Acevedo, Edith; Alvarez-Ramirez, Jose.

En: Food Chemistry, Vol. 304, 125434, 30.01.2020.

Resultado de la investigación: Contribución a una revistaArtículo

TY - JOUR

T1 - In vitro digestibility characteristics of octenyl succinic acid (OSA) modified starch with different amylose content

AU - Lopez-Silva, Madai

AU - Bello-Perez, Luis A.

AU - Castillo-Rodriguez, Victor M.

AU - Agama Acevedo, Edith

AU - Alvarez-Ramirez, Jose

PY - 2020/1/30

Y1 - 2020/1/30

N2 - The effect of amylose content in the in vitro digestibility of non-modified and OSA-modified corn starch was studied. Corn starches with different amylose content (waxy, normal and Hylon VII) were treated with 3% OSA solution. In vitro digestibility tests showed that OSA treatment reduced the fraction of fastly digestible starch, an effect that was more pronounced for cooked starch. The amylose content was negatively linked to the decrease of in vitro digestion. HPSEC analysis was conducted to gain insights on the effect of OSA-treatment on in vitro digestibility. The results showed an increase of the molecular weight of starch chains. Besides, the molecular weight increase was similar for amylose and amylopectin fractions. This suggests that OSA could be acting as a cross-linking agent between starch chains, reducing the susceptibility to amylolysis. Overall, OSA treatment induced the formation of more complex starch chains, offering more resistance for amylolytic reactions.

AB - The effect of amylose content in the in vitro digestibility of non-modified and OSA-modified corn starch was studied. Corn starches with different amylose content (waxy, normal and Hylon VII) were treated with 3% OSA solution. In vitro digestibility tests showed that OSA treatment reduced the fraction of fastly digestible starch, an effect that was more pronounced for cooked starch. The amylose content was negatively linked to the decrease of in vitro digestion. HPSEC analysis was conducted to gain insights on the effect of OSA-treatment on in vitro digestibility. The results showed an increase of the molecular weight of starch chains. Besides, the molecular weight increase was similar for amylose and amylopectin fractions. This suggests that OSA could be acting as a cross-linking agent between starch chains, reducing the susceptibility to amylolysis. Overall, OSA treatment induced the formation of more complex starch chains, offering more resistance for amylolytic reactions.

KW - Chemical modification

KW - Degree substitution

KW - Digestibility

KW - Molar mass

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