Yaskin Harush Moshit, Shani Levi Carmit, Lesmes Uri
Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
Foods. 2025 Mar 4;14(5):880. doi: 10.3390/foods14050880.
Starch digestibility and the content of resistant starch (RS) play a crucial role in human health, particularly in relation to glycemic responses, insulin sensitivity, fat oxidation, and satiety. This study investigates the impact of processing methods on potato starch digestibility and RS content, focusing on two modification techniques: autoclaving and high hydrostatic pressure (HHP), followed by retrogradation at different temperatures. The research employs a comprehensive approach to characterize structural changes in starch samples using X-ray diffraction (XRD), attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy, and scanning electron microscopy (SEM). In turn, semi-dynamic in vitro digestion experiments based on the INFOGEST protocol were conducted to assess starch digestibility, while RS content was evaluated through enzymatic digestion of the non-RS fraction. SEM, XRD, and FTIR measurements reveal thermal processing appreciably affected starch architectures while HHP had a marginal effect. Further, the FTIR 1045/1022R ratio was found to be correlated with RS content measurements while reducing rapidly digestible starch (RDS). The findings led to the stipulation that thermal processing facilitates amylose leaching and granular disruption. In turn, retrogradation enabled the deposition of the amylose onto the disrupted structures which delineated their subsequent liability to enzymatic digestion. Conversely, HHP had minimal effects on granular architectures and amylose leaching. Overall, this research provides valuable insights for processing starch-based food products with the goal of increasing RS content, which may have significant implications for the food industry and nutritional science.
淀粉消化率和抗性淀粉（RS）含量对人体健康起着至关重要的作用，特别是在血糖反应、胰岛素敏感性、脂肪氧化和饱腹感方面。本研究调查了加工方法对马铃薯淀粉消化率和RS含量的影响，重点关注两种改性技术：高压灭菌和高静水压（HHP），然后在不同温度下进行老化。该研究采用综合方法，使用X射线衍射（XRD）、衰减全反射傅里叶变换红外（ATR-FTIR）光谱和扫描电子显微镜（SEM）来表征淀粉样品的结构变化。反过来，基于INFOGEST协议进行了半动态体外消化实验，以评估淀粉消化率，同时通过对非RS部分的酶促消化来评估RS含量。SEM、XRD和FTIR测量结果表明，热处理对淀粉结构有明显影响，而HHP的影响较小。此外，发现FTIR 1045/1022R比值与RS含量测量结果相关，同时降低了快速消化淀粉（RDS）。研究结果表明，热处理促进了直链淀粉的浸出和颗粒破坏。反过来，老化使直链淀粉沉积在破坏的结构上，这决定了它们随后对酶促消化的敏感性。相反，HHP对颗粒结构和直链淀粉浸出的影响最小。总体而言，本研究为加工以增加RS含量为目标的淀粉基食品提供了有价值的见解，这可能对食品工业和营养科学具有重要意义。
