Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot
Interaction of pectin with starch modified by heat-moisture treatment (HMT) was evaluated. HMT preserved the presence of starch fractions with k1 and k2 (digestion rate constants at rapid and slow phase, respectively) being 4.5 and 0.42 × 10−2 min−1. Compared to the native starch, HMT starch had low...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2021-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2020.1858969 |
| _version_ | 1818966712412798976 |
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| author | Herlina Marta Yana Cahyana Mohamad Djali |
| author_facet | Herlina Marta Yana Cahyana Mohamad Djali |
| author_sort | Herlina Marta |
| collection | DOAJ |
| description | Interaction of pectin with starch modified by heat-moisture treatment (HMT) was evaluated. HMT preserved the presence of starch fractions with k1 and k2 (digestion rate constants at rapid and slow phase, respectively) being 4.5 and 0.42 × 10−2 min−1. Compared to the native starch, HMT starch had lower k1 and k2 probably due to the change in crystalline type. HMT increased total digestible starch from 1.02% in native to 27.23% in HMT starch. The decrease in k1 and/or k2 with the increase in pectin might be linked to the effect of viscosity or pectin–amylase interaction, while the decrease in digestible starch at rapid phase (C1∞) could be attributed to pectin–starch interaction. Pectin affected significantly water absorption capacity, syneresis, cohesiveness and gumminess of HMT starch but did not alter those of native starch. The effect of HMT on functional, textural and pasting properties was more remarkable than the effect of pectin. |
| first_indexed | 2024-12-20T13:37:16Z |
| format | Article |
| id | doaj.art-69302bb5cdc14f5b94d6b6ea29f3831f |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-12-20T13:37:16Z |
| publishDate | 2021-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-69302bb5cdc14f5b94d6b6ea29f3831f2022-12-21T19:38:54ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452021-01-01191637110.1080/19476337.2020.18589691858969Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plotHerlina Marta0Yana Cahyana1Mohamad Djali2Universitas PadjadjaranUniversitas PadjadjaranUniversitas PadjadjaranInteraction of pectin with starch modified by heat-moisture treatment (HMT) was evaluated. HMT preserved the presence of starch fractions with k1 and k2 (digestion rate constants at rapid and slow phase, respectively) being 4.5 and 0.42 × 10−2 min−1. Compared to the native starch, HMT starch had lower k1 and k2 probably due to the change in crystalline type. HMT increased total digestible starch from 1.02% in native to 27.23% in HMT starch. The decrease in k1 and/or k2 with the increase in pectin might be linked to the effect of viscosity or pectin–amylase interaction, while the decrease in digestible starch at rapid phase (C1∞) could be attributed to pectin–starch interaction. Pectin affected significantly water absorption capacity, syneresis, cohesiveness and gumminess of HMT starch but did not alter those of native starch. The effect of HMT on functional, textural and pasting properties was more remarkable than the effect of pectin.http://dx.doi.org/10.1080/19476337.2020.1858969banana starchpectinheat-moisture treatmentlos-plotdigestibilityphysicochemical properties |
| spellingShingle | Herlina Marta Yana Cahyana Mohamad Djali Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot CyTA - Journal of Food banana starch pectin heat-moisture treatment los-plot digestibility physicochemical properties |
| title | Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot |
| title_full | Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot |
| title_fullStr | Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot |
| title_full_unstemmed | Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot |
| title_short | Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot |
| title_sort | pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot |
| topic | banana starch pectin heat-moisture treatment los-plot digestibility physicochemical properties |
| url | http://dx.doi.org/10.1080/19476337.2020.1858969 |
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