Comparison of structural features and in vitro digestibility of purple yam (Dioscorea alata L.) resistant starches by autoclaving and multi-enzyme hydrolysis
Tao Li, Fujian Agriculture and Forestry University, Fuzhou, China | Fengping An, Fujian Agriculture and Forestry University, Fuzhou, China | Hui Teng, Fujian Agriculture and Forestry University, Fuzhou, China | Qun Huang, Fujian Agriculture and Forestry University, Fuzhou, China | Feng Zeng, Fujian Agriculture and Forestry University, Fuzhou, China | Hongbo Song, Fujian Agriculture and Forestry University, Fuzhou, China
Resistant starches (RS) were prepared from purple yam by dual autoclaving-retrogradation (DAS), and pullulanase debranching treatment (PDS). DAS and PDS were then hydrolyzed by a-amylase and amyloglucosidase to obtain DAS.H and PDS.H. Differences in structural characteristics and in vitro digestibility among the four samples were investigated. The results showed that granules of RS had a rough surface and irregular shape. DAS had the lowest amylose content (29.52%), whereas PDS.H had the highest amylose content (41.96%). The order of crystallinity of the RS was: PDS.H (31.23%) greater than DAS.H (30.16%) greater than PDS (21.23%) greater than DAS (15.30%). Analysis by in vitro digestibility indicated a decreased hydrolysis index and glycemic index due to lower swelling power and water-binding capacity, and a well-ordered double helix structure and more crystallization in PDS.H than in the other RS samples. These results suggest that pullulanase debranching combined with α-amylase and amyloglucosidase hydrolysis may produce better RS with improved crystalline structure and higher digestion resistibility.
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