Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis

Hydrocolloids are extensively used for food processing because their techno functional properties (emulsifier, stabilizer, and structural agent). But there is increasing interest in their role connected with nutritional improvements, particularly related to starch hydrolysis rates, which might invol...

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Detalles Bibliográficos
Autores: Santamaría, María, Garzón, Raquel, Rosell, Cristina M.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/309175
Acceso en línea:http://hdl.handle.net/10261/309175
https://api.elsevier.com/content/abstract/scopus_id/85153108951
Access Level:acceso abierto
Palabra clave:Alpha-amylase
Digestion
Kinetic constant
Rapid viscoanalyzer
Viscosity
http://metadata.un.org/sdg/3
Ensure healthy lives and promote well-being for all at all ages
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spelling Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysisSantamaría, MaríaGarzón, RaquelRosell, Cristina M.Alpha-amylaseDigestionKinetic constantRapid viscoanalyzerViscosityhttp://metadata.un.org/sdg/3Ensure healthy lives and promote well-being for all at all agesHydrocolloids are extensively used for food processing because their techno functional properties (emulsifier, stabilizer, and structural agent). But there is increasing interest in their role connected with nutritional improvements, particularly related to starch hydrolysis rates, which might involve the viscosity resulting from starch-hydrocolloid interaction. The objective of this research was to investigate the impact of gels viscosity on the enzymatic hydrolysis of a range of starch gels made with different starches and hydrocolloids. Heterogeneous systems (starch-hydrocolloid) were prepared with several starches (corn, wheat, rice, potato, cassava, pea) and hydrocolloids (locust bean gum, guar gum, xanthan gum, hydroxypropylmethylcellulose K4M, psyllium) at different concentrations (0%–0.5% - 2.5%). The starch-hydrocolloid pasting behavior and their susceptibility to amylase hydrolysis was recorded with the Rapid Viscoanalyzer following a rapid method (Santamaria, Montes, Garzon, Moreira, & Rosell, 2022a). The viscosity decay due to alpha-amylase activity was modeled to obtain starch gels hydrolysis rate (k). A negative correlation was found among kinetic constant (k) and viscosity at 37 °C (r = −0.55), setback (r = −0.50), and area under the pasting curve (r = −0.42). For instance, xanthan gum and psyllium addition showed strong negative correlation between kinetic constant and viscosity at 37 °C (r = −0.75) and setback (r = −0.79), respectively, particularly when blended with potato starch. These correlations indicate that pasting properties of the starch-hydrocolloid systems might be predictors of the enzymatic digestion rate of the gels, allowing the design of foods with controlled postprandial glucose response.Authors acknowledge the financial support of Grant RTI 2018-095919-B-C21 funded by MCIN/AEI/10.13039/501100011033, “ERDF A way of making Europe” by the “European Union”, and University of Manitoba.Peer reviewedElsevierUniversity of ManitobaAgencia Estatal de Investigación (España)European Commission0000-0001-9167-098X0000-0002-5326-65100000-0001-7197-5874Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202320232023info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/309175https://api.elsevier.com/content/abstract/scopus_id/85153108951reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095919-B-C21Food Hydrocolloidshttps://doi.org/10.1016/j.foodhyd.2023.108764Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3091752026-05-22T06:33:51Z
dc.title.none.fl_str_mv Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis
title Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis
spellingShingle Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis
Santamaría, María
Alpha-amylase
Digestion
Kinetic constant
Rapid viscoanalyzer
Viscosity
http://metadata.un.org/sdg/3
Ensure healthy lives and promote well-being for all at all ages
title_short Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis
title_full Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis
title_fullStr Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis
title_full_unstemmed Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis
title_sort Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis
dc.creator.none.fl_str_mv Santamaría, María
Garzón, Raquel
Rosell, Cristina M.
author Santamaría, María
author_facet Santamaría, María
Garzón, Raquel
Rosell, Cristina M.
author_role author
author2 Garzón, Raquel
Rosell, Cristina M.
author2_role author
author
dc.contributor.none.fl_str_mv University of Manitoba
Agencia Estatal de Investigación (España)
European Commission
0000-0001-9167-098X
0000-0002-5326-6510
0000-0001-7197-5874
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Alpha-amylase
Digestion
Kinetic constant
Rapid viscoanalyzer
Viscosity
http://metadata.un.org/sdg/3
Ensure healthy lives and promote well-being for all at all ages
topic Alpha-amylase
Digestion
Kinetic constant
Rapid viscoanalyzer
Viscosity
http://metadata.un.org/sdg/3
Ensure healthy lives and promote well-being for all at all ages
description Hydrocolloids are extensively used for food processing because their techno functional properties (emulsifier, stabilizer, and structural agent). But there is increasing interest in their role connected with nutritional improvements, particularly related to starch hydrolysis rates, which might involve the viscosity resulting from starch-hydrocolloid interaction. The objective of this research was to investigate the impact of gels viscosity on the enzymatic hydrolysis of a range of starch gels made with different starches and hydrocolloids. Heterogeneous systems (starch-hydrocolloid) were prepared with several starches (corn, wheat, rice, potato, cassava, pea) and hydrocolloids (locust bean gum, guar gum, xanthan gum, hydroxypropylmethylcellulose K4M, psyllium) at different concentrations (0%–0.5% - 2.5%). The starch-hydrocolloid pasting behavior and their susceptibility to amylase hydrolysis was recorded with the Rapid Viscoanalyzer following a rapid method (Santamaria, Montes, Garzon, Moreira, & Rosell, 2022a). The viscosity decay due to alpha-amylase activity was modeled to obtain starch gels hydrolysis rate (k). A negative correlation was found among kinetic constant (k) and viscosity at 37 °C (r = −0.55), setback (r = −0.50), and area under the pasting curve (r = −0.42). For instance, xanthan gum and psyllium addition showed strong negative correlation between kinetic constant and viscosity at 37 °C (r = −0.75) and setback (r = −0.79), respectively, particularly when blended with potato starch. These correlations indicate that pasting properties of the starch-hydrocolloid systems might be predictors of the enzymatic digestion rate of the gels, allowing the design of foods with controlled postprandial glucose response.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/309175
https://api.elsevier.com/content/abstract/scopus_id/85153108951
url http://hdl.handle.net/10261/309175
https://api.elsevier.com/content/abstract/scopus_id/85153108951
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095919-B-C21
Food Hydrocolloids
https://doi.org/10.1016/j.foodhyd.2023.108764
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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