EJPAU 2007. Le Than J. , Błaszczak W. , Lewandowicz G. DIGESTIBILITY VS STRUCTURE OF FOOD GRADE MODIFIED STARCHES

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2007
Volume 10
Issue 3

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Le Than J. , Błaszczak W. , Lewandowicz G. 2007. DIGESTIBILITY VS STRUCTURE OF FOOD GRADE MODIFIED STARCHES, EJPAU 10(3), #10.
Available Online: http://www.ejpau.media.pl/volume10/issue3/abs-10.html

DIGESTIBILITY VS STRUCTURE OF FOOD GRADE MODIFIED STARCHES

Joanna Le Than¹, Wioletta Błaszczak², Grażyna Lewandowicz¹
¹ Department of Biotechnology and Food Microbiology, The August Cieszkowski Agricultural University of Poznan, Poland
² Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Division of Food Science, Olsztyn, Poland

ABSTRACT

Digestibility of food grade modified starches were examined by the controlled enzymatic hydrolysis with the mixture of pancreatic alpha-amylase and glucoamylase. The structure and physicochemical properties of the experimental starch samples were examined by the Brabender rheological method, light microscopy, and X-ray diffractometry. It was found that investigated food grade modified starches revealed reduced digestibility-up to about 10%. The extent of decrease of digestibility depends on the degree of substitution of modified starches, but this correlation is not linear. Granular food grade modified starches reveal unchanged crystal structure, identical as native starch. The modification of starch changes its physicochemical properties i.e. pasting profile, gelatinisation temperature and solubility in water, however these changes do not correlate with digestibility. Changes in conformation of starch macromolecules in solution, caused by incorporation of modifying groups, hinder enzymatic action of amylases and cause a drop in digestibility of starch.

Key words: modified starches, structure, digestibility.

Joanna Le Than
Department of Biotechnology and Food Microbiology,
The August Cieszkowski Agricultural University of Poznan, Poland
Wojska Polskiego 48, 60-627 Poznan, Poland
Phone: (+48 61) 846 60 05
Fax. (+48 61) 846 60 03

Wioletta Błaszczak
Institute of Animal Reproduction and Food Research of Polish Academy of Sciences,
Division of Food Science, Olsztyn, Poland

Grażyna Lewandowicz
Department of Biotechnology and Food Microbiology,
The August Cieszkowski Agricultural University of Poznan, Poland
Wojska Polskiego 48, 60-627 Poznan, Poland
Phone: (+48 61) 846 60 05
Fax. (+48 61) 846 60 03
email: gralew@au.poznan.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.