Laurentin Alexander, Cárdenas Marité, Ruales Jenny, Pérez Elevina, Tovar Juscelino
Instituto de Biología Experimental, Universidad Central de Venezuela, P.O. Box 47069, Caracas 1041-A, Venezuela.
J Agric Food Chem. 2003 Aug 27;51(18):5510-5. doi: 10.1021/jf0341518.
Starch-modifying processes, such as pyrodextrinization, are potential ways to alter the nutritional features of this polysaccharide. A widely used method for pyrodextrinizing maize starch was also applied to lentil, sorghum, cocoyam, sagu, and cassava starches, and the in vitro digestibility of the products was evaluated. Pyrodextrins were produced by heating starch at 140 degrees C for 3 h, with catalytic amounts of HCl. The enzymatically available starch content of all preparations decreased by 55-65% after modification. Thus, pyrodextrinization seems to be an effective way to produce indigestible glucans from different starches. Pyrodextrins obtained were complex mixtures of starch derivatives with a wide range of molecular weight as estimated by gel filtration chromatography. Both their molecular weight profiles and contents of indigestible fractions varied with starch source. Experiments with lentil and cassava starches showed that changing dextrinization conditions also affects the susceptibility to enzymatic hydrolysis of the product.
淀粉改性工艺，如热解糊精化，是改变这种多糖营养特性的潜在方法。一种广泛用于玉米淀粉热解糊精化的方法也应用于小扁豆、高粱、木薯、西米和木薯淀粉，并对产物的体外消化率进行了评估。热解糊精是通过在140℃下用催化量的盐酸加热淀粉3小时产生的。改性后，所有制剂的酶可利用淀粉含量降低了55 - 65%。因此，热解糊精化似乎是一种从不同淀粉生产难消化葡聚糖的有效方法。通过凝胶过滤色谱法估计，得到的热解糊精是具有广泛分子量的淀粉衍生物的复杂混合物。它们的分子量分布和难消化部分的含量都随淀粉来源而变化。对小扁豆和木薯淀粉的实验表明，改变糊精化条件也会影响产物对酶水解的敏感性。
