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Research Project: Adding Value to Plant-Based Waste Materials through Development of Novel, Healthy Ingredients and Functional Foods

Location: Healthy Processed Foods Research

Title: Glycemic response to corn starch modified with cyclodextrin glycosyltransferase and its relationship to physical properties

item DURA, ANGELA - Institute Of Agrochemistry And Food Technology
item Yokoyama, Wallace - Wally
item ROSELL, CRISTINA - Institute Of Agrochemistry And Food Technology

Submitted to: Plant Foods for Human Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/15/2016
Publication Date: 6/9/2016
Citation: Dura, A., Yokoyama, W.H., Rosell, C. 2016. Glycemic response to corn starch modified with cyclodextrin glycosyltransferase and its relationship to physical properties. Plant Foods for Human Nutrition. 71(3):252-258. doi: 10.1007/s11130-016-0553-6.

Interpretive Summary: Modified cereal starches are used in foods and industrial applications. The starches are typically gelatinized and chemically modified. In this research corn starch was modified below the gelatinization temperature with an enzyme that both hydrolyzes the amorphous forms of starch and cyclizes the hydrolysates into cyclodextrins. Cyclodextrins can encapsulate small molecules such as cholesterol. The effects on blood glucose of the enzyme modified starch was evaluated in mice.

Technical Abstract: Corn starch was modified with cyclodextrin glycosyltransferase (CGTase) below the gelatinization temperature. The porous, partially hydrolyzed, granules with or without CGTase hydrolysis products, cyclodextrins (CDs) and short chain maltodextrins, may be used as an alternative to modified corn starches in foods applications. The amount and type of CDs and maltodextrins produced by hydrolysis for various times were determined, containing mainly ß- CD, which will influence pasting behavior and glycemic response in mice. Irregular surface and small holes were observed by microscopic analysis confirming the enzymatic modification by CGTase. Differences in pasting properties and structure were observed. Enzymatically modified starch with CDs and hydrolysis products had lower peak viscosity and showed less stability after the disruption of the granules compared to enzymatically modified starch without hydrolysis products. Postprandial blood glucose in mice fed gelatinized enzymatically modified starch peaked earlier than their ungelatinized counterparts. However, in ungelatinized enzymatically modified starches, the presence of ß- CD may impede the orientation of amylases slowing hydrolysis, which may help to maintain lower blood glucose levels. Significant correlations were found between glycemic curves and viscosity pattern of starches.