Barbosa-Martín Enrique, Sauri-Duch Enrique, Chel-Guerrero Luis, Cuevas-Glory Luis, Moo-Huchin Víctor, Betancur-Ancona David
Department of Chemical and Biochemical Engineering, Instrumental Analysis Laboratory, National Technological Institute of Mexico, km 5 Mérida-Progreso Highway 97118 Mérida, Mexico.
Department of Food Science, Faculty of Chemical Engineering, Autonomous University of Yucatán, Peripheral North km. 33.5, Cadastral Table 13615, 97203 Mérida, Mexico.
Food Technol Biotechnol. 2024 Mar;62(1):26-34. doi: 10.17113/ftb.62.01.24.8163.
Enzymatically resistant maltodextrins (ERM) are a resistant starch type 4, synthesized from native starch. They are obtained by the sequential application of two processes: pyrodextrinization, which produces pyrodextrins, and enzymatic hydrolysis, which produces ERM. In these processes atypical bonds are formed that confer pyrodextrins and ERM similar properties to dietary fiber, such as resistance to digestion. The aim of this work is to determine and evaluate some physicochemical properties of pyrodextrins and ERM obtained from native starch isolated from makal () tubers.
Pyrodextrinization and complementary hydrolysis were conducted using factorial designs. For pyrodextrinization, factors and their levels were ((starch):(HCl))=80:1 and 160:1 ((HCl)=2.2 M), temperature 90 and 110 °C and reaction time 1 and 3 h, and for CH, α-amylase per pyrodextrin volume fractions 0.5 and 1 µL/mL and reaction time 10 and 30 min. The physicochemical profile included determination of resistant starch content, estimation of color change (Δ), microscopy and determination of dextrose equivalents (DE).
According to the factorial design, the best treatment conditions for pyrodextrinization were: ((starch):(HCl))=160:1, 90 °C and 3 h, since they resulted in the highest resistant starch content (84.73 %) and the lowest Δ (3.742). Due to the low DE (13.89 %), increased amount of resistant starch (90.73 %) and low Δ (4.24) in the resulting ERM, complementary hydrolysis with α-amylase per pyrodextrin volume fraction 0.5 µL/mL and hydrolysis time 10 min was selected as the best treatment.
The results show that the pyrodextrins and ERM obtained from makal can be used as ingredients for the development of functional foods, due to their high content of indigestible material and low degree of browning.
酶抗性麦芽糊精（ERM）是一种4型抗性淀粉，由天然淀粉合成。它们通过依次应用两个过程获得：焦糊精化，产生焦糊精；酶水解，产生ERM。在这些过程中形成了非典型键，赋予焦糊精和ERM与膳食纤维相似的特性，如抗消化性。本研究的目的是测定和评估从makal（）块茎中分离出的天然淀粉获得的焦糊精和ERM的一些理化性质。
使用析因设计进行焦糊精化和互补水解。对于焦糊精化，因素及其水平为（（淀粉）：（盐酸））=80:1和160:1（（盐酸）=2.2 M），温度90和110°C，反应时间1和3小时，对于互补水解，每焦糊精体积分数0.5和1 μL/mL的α-淀粉酶和反应时间10和30分钟。理化特性包括抗性淀粉含量的测定、颜色变化（Δ）的估计、显微镜检查和葡萄糖当量（DE）的测定。
根据析因设计，焦糊精化的最佳处理条件为：（（淀粉）：（盐酸））=160:1，90°C和3小时，因为它们产生了最高的抗性淀粉含量（84.73%）和最低的Δ（3.742）。由于所得ERM中DE较低（13.89%）、抗性淀粉含量增加（90.73%）和Δ较低（4.24），选择每焦糊精体积分数0.5 μL/mL的α-淀粉酶和水解时间10分钟的互补水解作为最佳处理。
结果表明，从makal获得的焦糊精和ERM由于其高含量的难消化物质和低褐变程度，可作为功能性食品开发的成分。
