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

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dc.contributor.authorOnyango Calvin
dc.contributor.authorMutungi Christopher
dc.date.accessioned2024-07-11T07:04:50Z
dc.date.issued2008
dc.descriptionFull-text Article
dc.description.abstractResistant 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%.
dc.description.sponsorshipInternational Foundation for Science
dc.identifier.citationOnyango, C., & Mutungi, C. (2008). Synthesis and in vitro digestion of resistant starch type III from enzymatically hydrolysed cassava starch. International journal of food science & technology, 43(10), 1860-1865.
dc.identifier.urihttps://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
dc.identifier.urihttps://repository.nrf.go.ke/handle/123456789/1302
dc.language.isoen
dc.publisherInternational Journal of Food Science & Technology
dc.subjecta-Amylase
dc.subjectcassava starch
dc.subjectin vitro digestion
dc.subjectpullulanase
dc.subjectresistant starch type III.
dc.titleSynthesis and In Vitro Digestion of Resistant Starch Type III from Enzymatically Hydrolysed Cassava Starch
dc.typeArticle
dspace.entity.typePublication

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