Physicochemical properties and in vitro digestibility of resistant starches obtained by autoclaving and lintnerization from native corn, apple and malanga starches [Propiedades fisicoquímicas y digestibilidad in vitro de almidones resistentes obtenidos por autoclaveado y lintnerización a partir de almidones nativos de maíz, manzana y malanga]
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abstract
In this research, the effect of the application of successive autoclaving/cooling and lintnerization (acid hydrolysis) cycles in native starches of corn (NCS), apple (NAS), and malanga (NMS) on the formation of resistant starch (RS) was evaluated, and the physicochemical properties and in vitro digestibility of the obtained starches were studied. Autoclaved malanga starch (AMS) presented the highest RS content (14 %25) compared to all analyzed starches. Enzymatic hydrolysis of native and modified starches indicated that autoclaving/ cooling decreased amylolysis (≈ 24 - 41 %25), while with the lintnerization treatment, the reduction was lower (≈ 3 - 21 %25), both results compared to their native counterparts. Autoclaving and lintnerization treatments reduced the apparent amylose content by ≈ 5 %25, producing amylose with lower molecular weights (≈ 80 - 87 kDa) for autoclaved starches, and ≈ 92 - 101 kDa for lintnerized starches. The luminosity decreased due to the autoclaving treatment and not to the lintnerization process. These results suggest that malanga starch subjected to autoclaving/cooling cycles could be used in baking applications where an increase of the RS content without affecting the sensory color characteristics is desired.
