STUDY ON MODIFICATION OF YAM STARCH (Dioscorea alata L.) CREATING SLOW DIGESTING STARCH BY ACID HYDROLYSIS
Article Sidebar
Published:
Dec 28, 2022
Keywords:
acid hydrolysis, slowly digestible starch, starch modification, yam starch
Main Article Content
Abstract
This study was conducted to modify yam starch to create slowly digestible starch (SDS) by the acid method to create the highest SDS starch on the basis of evaluating the effect of citric acid concentration (15 – 45%), temperature (37.5 – 52.5oC) and hydrolysis time (1.5 – 10.5 h) was performed based on the multivariable model
by CCD method, and the starch content SDSmax was the dependent response. The results showed that the quadratic model obtained is significant (p < 0.05), the reliability of the model R2 = 0.979 showed that the built regression model is suitable for the data set whether 97.9%. As a result, the highest SDS starch content is 18.052% at an acid concentration of 40,009%, a temperature of 39.962oC and a hydrolysis time of 8.933 h.
Solubility increases due to temperature, swelling increases in the range temperature of 50 – 70oC and decreases from 70 – 90oC; the viscosity of starch tends to decrease after denaturation.
Downloads
Download data is not yet available.
Article Details
How to Cite
1.
Vo H, Duong N. STUDY ON MODIFICATION OF YAM STARCH (Dioscorea alata L.) CREATING SLOW DIGESTING STARCH BY ACID HYDROLYSIS. journal [Internet]. 28Dec.2022 [cited 2Apr.2023];12(49):56-5. Available from: http://journal.tvu.edu.vn/index.php/journal/article/view/1400
Section
Articles
References
[1] Nguyễn Mạnh Dũng. Góp phần nghiên cứu khoai mỡ
(Dioscorea alata) và các yếu tố ảnh hưởng trong quá
trình sơ chế, chế biến [Luận án Tiến sĩ]. Hà Nội: Đại
học Bách khoa Hà Nội; 1996.
[2] Englys, H. N., Kingman S. M., Cummings J. H. Classification and measurement of nutritionally important
starch fractions. Eur. J. Clin. Nutr. 1992;46(2): 33–
50. DOI: 10.1111/j.1750-3841.2010.01627.x.
[3] Miao M., Jiang B., Cui S. W., Zhang T., Jin Z.
Slowly digestible starch–A Review. Critical Reviews
in Food Science and Nutrition Slowly Digestible
Starch. 2015;55(12): 1642–1657. Available from:
DOI: 10.1080/10408398.2012.704434
[4] Thorburn A. W., Brand J. C., Truswell A. S. Slowly
digested and absorbed carbohydrate in traditional
bushfoods: A protective factor againt diabetes. The
American Journal of Clinical Nutrition. 1987;45(1):
98–106. Available from: DOI: 10.1093/ajcn/45.1.98.
[5] Bjorck I., Asp N. G. (1994). Controlling the nutri- ¨
tional properties of starch in foods – a challenge to
the food industry. Trends in Food Science & Technology. 1994;5(7): 213–218. Available from: DOI:
10.1016/0924-2244(94)90251-8.
[6] Dupuis J. H., Liu Q., Yada R. Y. Methodologies
for increasing the resistant starch content of food
starches: A Review. Comprehensive Reviews in Food
Science and Food Safety. 2014;13(6): 1219–1234.
Available from: DOI: 10.1111/1541-4337.12104.
[7] Pham Van Hung, Nguyen Thi Huyen My, Nguyen Thi
Lan Phi. Impact of acid and heat-moisture treatment
combination on physicochemical characteristics and
resistant starch contents of sweet potato and yam
starches. Starch-Starke ¨ . 2014;66(11–12): 1013–1021.
Available from: DOI: 10.1002/star.201400104.
[8] Xie X., Liu Q. Development and physicochemical
characterization of new resistant citrate starch
from different corn starches. Starch-Starkee ¨ .
2004;56(8): 364–370. Available from: DOI:
10.1002/star.200300261.
[9] Mei J. Q., Zhou D. N., Jin Z. Y., Xu X. M., Chen H.
Q. Effects of citric acid esterification on digestibility,
structural and physicochemical properties of cassava
starch. Food Chemistry. 2015;187: 378–384. Available from: DOI: 10.1016/j.foodchem.2015.04.076.
[10] Babu A. S., Parimalavalli R., Rudra S. G.. Effect of citric acid concentration and hydrolysis
time on physicochemical properties of sweet potato
starches. International Journal of Biological Macromolecules. 2015;80: 557–565. Available from: DOI:
10.1016/j.ijbiomac.2015.07.020.
[11] Zehra N., Ali T. M., Hasnain, A. Comparative study
on citric acid modified instant starches (alcoholic alkaline treated) isolated from white sorghum and corn
grains. International Journal of Biological Macromolecules. 2020;150: 1331–1341. Available from:
DOI: 10.1016/j.ijbiomac.2019.10.143.
[12] Navaf M., Sunooj K. V., Aaliya B., Sudheesh
C., Akhila P. P., Sabu S. et al.. Talipot palm
(Corypha umbraculifera L.) a nonconventional source
of starch: Effect of citric acid on structural, rheological, thermal properties and in vitro digestibility. International Journal of Biological Macromolecules. 2021;182: 554–563. Available from: DOI:
10.1016/j.ijbiomac.2021.04.035.
[13] Juansang J., Puttanlek C., Rungsardthong V., Punchaarnon S., Uttapap D. Effect of gelatinisation on slowly
digestible starch and resistant starch of heat-moisture
treated and chemically modified canna starches. Food
Chemistry. 2012;131(2): 500-507. Available from:
DOI: 10.1016/j.foodchem.2011.09.013.
(Dioscorea alata) và các yếu tố ảnh hưởng trong quá
trình sơ chế, chế biến [Luận án Tiến sĩ]. Hà Nội: Đại
học Bách khoa Hà Nội; 1996.
[2] Englys, H. N., Kingman S. M., Cummings J. H. Classification and measurement of nutritionally important
starch fractions. Eur. J. Clin. Nutr. 1992;46(2): 33–
50. DOI: 10.1111/j.1750-3841.2010.01627.x.
[3] Miao M., Jiang B., Cui S. W., Zhang T., Jin Z.
Slowly digestible starch–A Review. Critical Reviews
in Food Science and Nutrition Slowly Digestible
Starch. 2015;55(12): 1642–1657. Available from:
DOI: 10.1080/10408398.2012.704434
[4] Thorburn A. W., Brand J. C., Truswell A. S. Slowly
digested and absorbed carbohydrate in traditional
bushfoods: A protective factor againt diabetes. The
American Journal of Clinical Nutrition. 1987;45(1):
98–106. Available from: DOI: 10.1093/ajcn/45.1.98.
[5] Bjorck I., Asp N. G. (1994). Controlling the nutri- ¨
tional properties of starch in foods – a challenge to
the food industry. Trends in Food Science & Technology. 1994;5(7): 213–218. Available from: DOI:
10.1016/0924-2244(94)90251-8.
[6] Dupuis J. H., Liu Q., Yada R. Y. Methodologies
for increasing the resistant starch content of food
starches: A Review. Comprehensive Reviews in Food
Science and Food Safety. 2014;13(6): 1219–1234.
Available from: DOI: 10.1111/1541-4337.12104.
[7] Pham Van Hung, Nguyen Thi Huyen My, Nguyen Thi
Lan Phi. Impact of acid and heat-moisture treatment
combination on physicochemical characteristics and
resistant starch contents of sweet potato and yam
starches. Starch-Starke ¨ . 2014;66(11–12): 1013–1021.
Available from: DOI: 10.1002/star.201400104.
[8] Xie X., Liu Q. Development and physicochemical
characterization of new resistant citrate starch
from different corn starches. Starch-Starkee ¨ .
2004;56(8): 364–370. Available from: DOI:
10.1002/star.200300261.
[9] Mei J. Q., Zhou D. N., Jin Z. Y., Xu X. M., Chen H.
Q. Effects of citric acid esterification on digestibility,
structural and physicochemical properties of cassava
starch. Food Chemistry. 2015;187: 378–384. Available from: DOI: 10.1016/j.foodchem.2015.04.076.
[10] Babu A. S., Parimalavalli R., Rudra S. G.. Effect of citric acid concentration and hydrolysis
time on physicochemical properties of sweet potato
starches. International Journal of Biological Macromolecules. 2015;80: 557–565. Available from: DOI:
10.1016/j.ijbiomac.2015.07.020.
[11] Zehra N., Ali T. M., Hasnain, A. Comparative study
on citric acid modified instant starches (alcoholic alkaline treated) isolated from white sorghum and corn
grains. International Journal of Biological Macromolecules. 2020;150: 1331–1341. Available from:
DOI: 10.1016/j.ijbiomac.2019.10.143.
[12] Navaf M., Sunooj K. V., Aaliya B., Sudheesh
C., Akhila P. P., Sabu S. et al.. Talipot palm
(Corypha umbraculifera L.) a nonconventional source
of starch: Effect of citric acid on structural, rheological, thermal properties and in vitro digestibility. International Journal of Biological Macromolecules. 2021;182: 554–563. Available from: DOI:
10.1016/j.ijbiomac.2021.04.035.
[13] Juansang J., Puttanlek C., Rungsardthong V., Punchaarnon S., Uttapap D. Effect of gelatinisation on slowly
digestible starch and resistant starch of heat-moisture
treated and chemically modified canna starches. Food
Chemistry. 2012;131(2): 500-507. Available from:
DOI: 10.1016/j.foodchem.2011.09.013.