|Lee, Chang joo|
|Shin, Sang ick|
|Choi, Hea jin|
|Moon, Tae wha|
Submitted to: Carbohydrate Polymers
Publication Type: Peer reviewed journal
Publication Acceptance Date: 10/22/2010
Publication Date: 2/1/2011
Citation: Lee, C.J., Shin, S.I., Kim, Y., Choi, H.J., Moon, T.W. 2011. Structural characteristics and glucose response in mice of potato starch modified by hydrothermal treatments. Carbohydrate Polymers. 83:1879-1886. Interpretive Summary: Starch is main component of digestible carbohydrates in the human diet. Slowly digestible starch (SDS) is a starch fraction digested completely in the small intestine at a low rate. SDS provides a sustained supply of glucose that may help control and prevent hyperglycemia-related diseases such as diabetes. Depending on the temperature, moisture level and standing time and temperature of treatment, SDS content can be increased in potato starches. This research established the conditions for the maximal formation of SDS on waxy potato starch and investigated the structural characteristics of the starch which had highest SDS content. Maximum SDS production was obtained from the starch with 30% moisture content, heated at 100 °C for 30 min and kept at 30 °C for 30 min, and under the condition, SDS content reached to 37.5%. The cross-section of starch granule and the crystalline structure showed significant changes and the structural changes during hydrothermal treatment of potato starch significantly affected digestibility and blood glucose levels in mice.
Technical Abstract: The structural properties and digestibility of slowly digestible The structural properties and digestibility of slowly digestible hydrothermally treated potato starch (SDS) were investigated. The potato starch with 20, 30 or 40% moisture content was heated at 100 °C for 30 min, and then kept at 30 °C or 70 °C for 12 h. The sample with 30% moisture content, heated and kept at 30 °C produced the highest SDS content (37.5%). The modified products were analyzed with scanning electron microscopy, X-ray diffraction, and differential scanning calorimetry (DSC). The cross-section showed a large hollow area and X-ray patterns were altered from B- to a mixture of B- and A-type. DSC of the heated samples demonstrated a broader gelatinization temperature range compared with the heated and stored samples. In vivo glucose responses in mice correlated with the in vitro starch digestibility results. This study showed that structural changes during hydrothermal treatment of potato starch significantly affected digestibility and blood glucose levels in mice.