Production of Esterified Starches with Increased Resistant Starch Content by an α‐Hydroxy Acid‐Catalyzed Route

Production of Esterified Starches with Increased Resistant Starch Content by an α‐Hydroxy Acid‐Catalyzed Route

Resistant starch (RS) refers to the portion of starch that is not broken down by human enzymes in the small intestine, and thus reaches the large bowel of healthy individuals. In the large bowel RS is fermented by colonic microflora producing short chain fatty acids (SCFA) – predominantly acetate, p...

Full description

Saved in:
Bibliographic Details
Published in:Starch - Stärke Vol. 70; no. 5-6
Main Authors: Tupa, Maribel V., Arroyo, Silvana, Herrera, María L., Foresti, María L.
Format: Journal Article
Language:English
Published: Weinheim Wiley Subscription Services, Inc 01-05-2018
Subjects:
Acetic acid
Acid resistance
Colon
Corn
Esterification
Fatty acids
Fermented food
Microflora
Propionic acid
Resistance factors
resistant starch
Small intestine
Starch
Starches
Steric hindrance
α‐hydroxy acids
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Resistant starch (RS) refers to the portion of starch that is not broken down by human enzymes in the small intestine, and thus reaches the large bowel of healthy individuals. In the large bowel RS is fermented by colonic microflora producing short chain fatty acids (SCFA) – predominantly acetate, propionate, and butyrate – that are known to contribute substantially to large bowel health. Currently, there is an increasing interest in obtaining RS by esterification of starch with target SCFA, due to its capacity to deliver significant quantities of the particular esterified SCFA to the colon. In the current contribution an α‐hydroxy acid‐catalyzed methodology, which has recently proven useful for esterifying starch, was used to produce acetylated, propionylated, and butyrylated corn starch samples with varying degree of substitution (DS) (0.05–0.75). Results showed the suitability of the route to produce the RS4 starch type, with RS contents that increased with DS as a consequence of a larger steric hindrance effect caused by a higher number of ester groups introduced. Data also indicated that the DS conferred to starch was the key factor conditioning its resistance, whereas RS content showed to be independent of the resulting esterified starch structure and the type of ester group introduced. Esterification of starch with acetic anhydride, propionic acid and butyric acid catalyzed by tartaric acid results in starch with increased resistant starch (RS) content. The degree of substitution (DS) conferred to starch is the key factor conditioning its resistance, whereas the measured RS content proves independent of the resulting esterified starch structure and the type of ester group introduced.
ISSN:0038-9056
1521-379X
DOI:10.1002/star.201700155