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Synthesis and In Vitro Digestion of Resistant Starch Type III from Enzymatically Hydrolysed Cassava Starch

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Date

2008

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International Foundation for Science

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International Journal of Food Science & Technology

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Calvin, O., & Christopher, M. (2008). Synthesis and In Vitro Digestion of Resistant Starch Type III from Enzymatically Hydrolysed Cassava Starch. International Journal of Food Science & Technology. https://repository.nrf.go.ke/handle/123456789/1302

Abstract

Resistant starch type III (RS III) was synthesised from cassava starch by autoclaving followed by debranching with pullulanase, at varied concentrations (0.4–12 U g)1) and times (2–8 h), and recrystallisation ()18 to 90 C for 1–16 h). The highest RS III yield (22 g ⁄ 100 g) was obtained at an enzyme concentration of 4 U g)1 after 8 h incubation, followed by recrystallisation at 25 C for 16 h. Varying the recrystallisation conditions indicated that higher RS III yields (30–35 g ⁄ 100 g) could be obtained at 90 C within 2 h. Thinning cassava starch using a-amylase prior to debranching using pullulanase did not further increase the RS III content. In vitro digestion data showed that whereas 44% RS III was digested after 6 h, the corresponding value for cassava starch was 89%.

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a-Amylase, cassava starch, in vitro digestion, pullulanase, resistant starch type III.

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https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=Synthesis+and+In+Vitro+Digestion+of+Resistant+Starch+Type+III+from+Enzymatically+Hydrolysed+Cassava+Starch+&btnG=#d=gs_cit&t=1720681329777&u=%2Fscholar%3Fq%3Dinfo%3AnVd8wftwh7wJ%3Ascholar.google.com%2F%26output%3Dcite%26scirp%3D0%26hl%3Den
 https://repository.nrf.go.ke/handle/123456789/1302

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