Formation of type 4 resistant starch and maltodextrins from amylose and amylopectin upon dry heating: A model study

Carbohydrate Polymers
Fernando M NunesRosário M Domingues

Abstract

Starch is one of the main components of human diet. During food processing, starch is submitted to high temperatures in the presence or absence of water. Thus, the main goal of this work was to identify structural modifications caused by dry heating in starch polysaccharides (amylose and amylopectin) and structurally related oligosaccharides, maltotetraose (M4) and glucosyl-maltotriose (GM3), simulating processing conditions. The structural modifications were evaluated by methylation analysis, electrospray mass spectrometry (ESI-MS), tandem mass spectrometry (ESI-MS/MS) and anionic chromatography after in vitro enzymatic digestion. Dry heating promoted dehydration, depolymerization, as well as changes in Glc glycosidic linkage positions and anomeric configuration. In oligosaccharides, polymerization was also observed. All these changes resulted in a lower in vitro digestibility, suggesting that dry heating of starch polysaccharides and related oligosaccharides may be associated with the formation of type 4 resistant starch and maltodextrins, non-digestible carbohydrates that are responsible for beneficial effects in human intestinal tract.

References

Apr 28, 2006·Journal of Agricultural and Food Chemistry·Fernando M NunesManuel A Coimbra
Jun 26, 2008·Journal of Food Science·W S Ratnayake, D S Jackson
Jul 8, 2010·Clinical Nutrition : Official Journal of the European Society of Parenteral and Enteral Nutrition·Maria Elena Rodríguez-CabezasAntonio Zarzuelo
Aug 9, 2011·Journal of Agricultural and Food Chemistry·Ana S P MoreiraM Rosário M Domingues
Mar 2, 2012·Journal of Agricultural and Food Chemistry·Agnieszka Golon, Nikolai Kuhnert
May 16, 2012·Food & Function·Ana S P MoreiraManuel A Coimbra
Nov 9, 2012·Rapid Communications in Mass Spectrometry : RCM·Elisabete V da CostaM Rosário M Domingues
Feb 20, 2013·Journal of Nutritional Science and Vitaminology·Chieko HashizumeKunio Yamamoto
Mar 19, 2013·Food Chemistry·Ana S P MoreiraM Rosário M Domingues
May 16, 2013·Journal of Mass Spectrometry : JMS·Cátia S R AzenhaM Rosário M Domingues
Nov 15, 2013·Advances in Nutrition·Diane F BirtElizabeth M Whitley
Dec 5, 2013·Carbohydrate Polymers·Joana SimõesManuel A Coimbra
Aug 19, 2014·Carbohydrate Polymers·Ana S P MoreiraManuel A Coimbra
Jan 1, 2006·Comprehensive Reviews in Food Science and Food Safety·M G SajilataPushpa R Kulkarni

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Citations

Oct 31, 2018·TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik·Jian XiaYueming Yan
Nov 13, 2020·International Journal of Biological Macromolecules·Dâmaris Carvalho LimaPedro Esteves Duarte Augusto
May 18, 2021·International Journal of Biological Macromolecules·Su-Jung LeeEun Young Park
Jul 31, 2016·Carbohydrate Polymers·Yanjie Bai, Yong-Cheng Shi

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