Department of Biochemistry, Biotechnology and Ecotoxicology, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15, 42-200 Czestochowa, Poland.
Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15, 42-200 Czestochowa, Poland.
Molecules. 2021 Sep 16;26(18):5619. doi: 10.3390/molecules26185619.
Dietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increasing resistance to starch enzymatic digestion. The conventional dextrinization time can be decreased by using microwave-assisted heating. The main objective of this study was to obtain dietary fiber from acidified potato starch using continuous and discontinuous microwave-assisted heating and to investigate the structure and physicochemical properties of the resulting dextrins. Dextrins were characterized by water solubility, dextrose equivalent, and color parameters (). Total dietary fiber content was measured according to the AOAC 2009.01 method. Structural and morphological changes were determined by means of SEM, XRD, DSC, and GC-MS analyses. Microwave-assisted dextrinization of potato starch led to light yellow to brownish products with increased solubility in water and diminished crystallinity and gelatinization enthalpy. Dextrinization products contained glycosidic linkages and branched residues not present in native starch, indicative of its conversion into dietary fiber. Thus, microwave-assisted heating can induce structural changes in potato starch, originating products with a high level of dietary fiber content.
膳食纤维可通过糊化获得，该过程在酸性条件下加热淀粉时发生。在糊化过程中，会发生解聚、转糖苷和再聚合反应，导致结构发生变化，从而增加淀粉的抗酶解性。使用微波辅助加热可以缩短常规的糊化时间。本研究的主要目的是使用连续和不连续微波辅助加热从酸化马铃薯淀粉中获得膳食纤维，并研究所得糊精的结构和物理化学性质。通过水溶性、葡萄糖当量和颜色参数（）来表征糊精。根据 AOAC 2009.01 方法测量总膳食纤维含量。通过 SEM、XRD、DSC 和 GC-MS 分析确定结构和形态变化。微波辅助马铃薯淀粉糊化得到浅黄色至棕色产物，水溶性增加，结晶度和糊化焓降低。糊精化产物含有糖苷键和分支残基，这些键和残基不存在于天然淀粉中，表明其转化为膳食纤维。因此，微波辅助加热可以引起马铃薯淀粉的结构变化，产生具有高膳食纤维含量的产物。
