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55 2016

Journal of Food and Nutrition Research
Súhrny čísla 4 / 2016

Shen, R.-L. – Zhang, W.-J. – Dong, J.-L.
Preparation, structural characteristics and digestibility of resistant starches from highland barley, oats and buckwheat starches
Journal of Food and Nutrition Research, 55, 2016, č. 4, s. 303-312

Rui-Ling Shen, School of Food and Bioengineering, Zhengzhou University of Light Industry, Science Avenue No. 166, 450000 Zhengzhou, Henan, China; Collaborative Innovation Center of Food Production and Safety Henan Province, Science Avenue No. 166, 450000 Zhengzhou, Henan, China. Tel: +86-13526645815; e-mail: shenrl1967@163.com

Received 21 May 2016; 1st revised 30 August 2016; accepted 22 September 2016; published online 9 October 2016

Súhrn: The objective of this study was to investigate the structural characteristics and digestibility of resistant starches from highland barley starch, oats starch and buckwheat starch. The three cereal starches were subjected to enzymatic hydrolysis (thermostable alpha-amylase 3 U·g-1, pullulanase 40 U·g-1), autoclaved (121 °C, 30 min), stored under refrigeration (4 °C, 24 h) and dried (40 °C, 12 h). Particle size distribution analysis showed that the distribution of resistant starches was more concentrated than those of the native starches. Oat resistant starches had smaller granules and average grain diameter. Scanning electron micrographs of resistant starches presented an irregular shape that was different from native starches. The crystallinity pattern of three cereal resistant starches revealed B-type according to X-ray diffractograms. In vitro digestibility of three samples was analysed using a multi-enzyme dialysis system, which showed that the glycaemic index (GI) values of highland barley resistant starches (GI = 52), oat resistant starches (GI = 48) and buckwheat resistant starches (GI = 45) were significantly lower than those of native starches.

Kľúčové slová: resistant starch; highland barley; oats; buckwheat; structure; digestibility

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