Optimization of the SDS formation from edible canna starch by beta cyclodextrin
Main Article Content
Abstract
Slowly digestible starch is the starch fraction that is digested at a slow rate in the body, meaning it is broken down by the digestive enzyme in human body during 20 to 120 min. after eating. Recently, SDS and RS are widely studied worldwide because of their various positive health effects: releasing glucose at a slow rate, thereby maintaining sufficient blood glucose, glycemic index and insulin levels, reducing the risk of Type II diabetes, etc.. The goal of the research was to identify the optimal conditions for maximizing the production of SDS from edible canna starch by using β-cyclodextrin with four factors examined: water content, β-cyclodextrin content, reaction temperature, and reaction time. When amylose in starch interacts with β-cyclodextrin through their hydrophilic shells, amylose-β-cyclodextrin (amylose-β-CD) and amylose-β-CD-lipid complexes are formed. These complexes exhibit a V-type crystalline structure characterized by low stability. It facilitates an increase in the production of SDS. The results showed that with a water content of 81.3%, β-cyclodextrin content of 3.1%, reaction temperature of 36℃, and reaction time of 1.8 hours, the slow-digesting starch SDS content obtained from edible canna starch up to 44.88%.
Keywords
edible canna starch, slowly digestible starch, optimization, β-cyclodextrin, SDS
Article Details
References
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[2] H. Englyst, S. Kingman, and J. Cummings, Classification and measurement of nutritionally important starch fractions., Eur J Clin Nutr, Oct. 1992.
[3] B. V. Mccleary, Total dietary fiber (CODEX Definition) in foods and food ingredients by a rapid enzymatic-gravimetric method and liquid chromatography: collaborative study, First Action 2017.16., Journal of AOAC International, vol. 102, iss. 1, pp. 196-207, Jan. 2019. https://doi.org/10.5740/jaoacint.18-0180
[4] P. Colonna, J. L. Barry, D. Cloarec, F. Bornet, S. Gouilloud, and J. P. Galmiche, Enzymic susceptibility of starch from pasta, Journal of Cereal Science, vol. 11, no. 1, pp. 59-70, Jan. 1990. https://doi.org/10.1016/S0733-5210(09)80181-1
[5] S. I. Shin et al., Formation, characterization, and glucose response in mice to rice starch with low digestibility produced by citric acid treatment, Journal of Cereal Science, vol. 45, iss. 1, pp. 24-33, Jan. 2007. https://doi.org/10.1016/j.jcs.2006.05.001
[6] M. Miao, B. Jiang, S. W. Cui, T. Zhang, and Z. Jin, Slowly Digestible Starch-A Review, Critical Reviews in Food Science Nutrition, vol. 55, iss. 12, pp. 1642-1657, May. 2015. https://doi.org/10.1080/10408398.2012.704434
[7] G. Zhang and B. R. Hamaker, Slowly digestible starch: concept, mechanism, and proposed extended glycemic index, Critical Reviews in Food Science and Nutrition, vol. 49, iss. 10, pp. 852-867, Dec. 2009. https://doi.org/10.1080/10408390903372466
[8] D. H. Quan, H. M. Tri, A. D. Tuyen, V. T. Trang, and L. H. Nga, Effect of some factors on the hydrolysis process of sweet potato starch by spezyme αlpha to produce isomaltooligosaccharide (IMO), Vietnam Journal of Science and Technology, vol. 60, no. 2, pp. 191-202, Apr. 2022. https://doi.org/10.15625/2525-2518/14797
[9] J. Singh, L. Kaur, and O. J. McCarthy, Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications--A review, Food Hydrocoll, vol. 21, no. 1, pp. 1-22, Jan. 2007. https://doi.org/10.1016/j.foodhyd.2006.02.006
[10] J. Huang, Q. Yang, and H. Pu, Slowly digestible starch, Functional Starch and Applications in Food, pp. 27-61, Sep. 2018. https://doi.org/10.1007/978-981-13-1077-5_2
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[12] Y. Tian, Y. Li, Z. Jin, and X. Xu, Comparison tests of hydroxylpropyl β-cyclodextrin (HPβ-CD) and β-cyclodextrin (β-CD) on retrogradation of rice amylose, LWT - Food Science and Technology, vol. 43, iss. 3, pp. 488-491, Apr. 2010. https://doi.org/10.1016/j.lwt.2009.09.016
[13] Y. Ding, F. Luo, and Q. Lin, Insights into the relations between the molecular structures and digestion properties of retrograded starch after ultrasonic treatment., Food Chemistry, vol. 294, pp. 248-259, Oct. 2019. https://doi.org/10.1016/j.foodchem.2019.05.050
[14] P. Van Hung and N. Morita, Physicochemical properties and enzymatic digestibility of starch from edible canna (Canna edulis) grown in Vietnam, Carbohydrate Polymers, vol. 61, iss. 3, pp. 314-321, Aug. 2005. https://doi.org/10.1016/j.carbpol.2005.04.021
[15] M. Miao, S. Xiong, F. Ye, B. Jiang, S. W. Cui, and T. Zhang, Development of maize starch with a slow digestion property using maltogenic α-amylase, Carbohydrate Polymers, vol. 103, no. 1, pp. 164-169, Mar. 2014. https://doi.org/10.1016/j.carbpol.2013.12.041
[16] K. Thitipraphunkul, D. Uttapap, K. Piyachomkwan, and Y. Takeda, A comparative study of edible canna (Canna edulis) starch from different cultivars. Part II. Molecular structure of amylose and amylopectin, Carbohydrate Polymers, vol. 54, iss. 4, pp. 489-498, Dec. 2003. https://doi.org/10.1016/j.carbpol.2003.08.016
[17] G. Crini, S. Fourmentin, É. Fenyvesi, G. Torri, M. Fourmentin, and N. Morin-Crini, Cyclodextrins, from molecules to applications, Environmental Chemistry Letters, vol. 16, no. 4, pp. 1361-1375, Dec. 2018. https://doi.org/10.1007/s10311-018-0763-2
[18] A. Gunaratne, S. Ranaweera, and H. Corke, Thermal, pasting, and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrin, Carbohydrate Polymers, vol. 70, iss. 1, pp. 112-122, Aug. 2007. https://doi.org/10.1016/j.carbpol.2007.03.011
[19] J. Zhan, Y. Tian, and Q. Tong, Preparation and slowly digestible properties of β-cyclodextrins (β-CDs)-modified starches, Carbohydrate Polymers, vol. 91, iss. 2, pp. 609-612, Jan. 2013. https://doi.org/10.1016/j.carbpol.2012.08.051
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[21] Y. Tian, S. Wang, Q. Tong, and J. Zhan, Thermal and crystalline properties of slowly digestible starch prepared from the starches physically modified by β-cyclodextrins, Starch/Staerke, vol. 69, iss. 3-4, Mar. 2017. https://doi.org/10.1002/star.201500370