Influence of the Moisture Heat and Extrusion Heat Treatment of Corn Starch on Its Resistance

To maintain a healthy lifestyle of a person in the make-up of some dietary products starch is included which is not split by amylolytic enzymes in the digestive tract of a person. Such starch is considered amiloresistant, or just resistant. Resistant starch improves peristalsis of the small intestine of a person, improves cell sensitivity to insulin, reduces cholesterol level in blood, promotes emergence of early feeling of being full of food therefore it can promote for the decrease of his weight. Ordinary starches have low resistance; however, using separate types of its modification, it is possible to receive starch with the increased resistance. In the All-Russian Research Institute of Starch Products there is developed the technique of estimation of the starch resistance degree, which is used for researches in this work. In this article there are given the results of the estimation of an amiloresistanсe of extrusion corn starches of different producers and the definition of their carbohydrate composition. It is known that at the influence of amylolytic enzymes mainly the regulated part of amylose chains in starch is split therefore the degree of starch resistance is estimated the glucose yield. The results of the estimation of the corn starches resistance subjected to a moisture heat treatment on a roller drier and changed after extrusion are given in the article. Enzyme hydrolysis of tested starches was carried out using the Fluca pig pancreatic alfa-amylase having the activity of 16 mg/cm³ and the amiloglucosidase of 3,000 unit/cm³. The hydrolysis was carried out at 37 °C, fermentation process was within 2-60 min. The carbohydrate composition of hydrolysates was estimated with a liquid chromatograph. Data on the glucose content in hydrolysates of swelling and extrusion starches at the identical time of fermentation are obtained. It is defined that swelling corn starch differs in the increased resistance; the glucose content in hydrolysates of this starch does not exceed 9.8-21 %. It is noted that addition in the course of drying of some substances, for example, of sodium orthophosphates, increases viscosity of starch and reduces its resistance. Extrusion starches are highly cold water soluble, but have lower resistance in comparison with swelling starch.

амилолитические ферменты, гидролизаты крахмала, жидкостная хроматография, крахмал резистентный, содержание глюкозы, ферментативная резистентность

1. Englist H. N., Kingman S. N., Cummings J. H. Classificftion and measurement of nutritional important starch fractions // Eur. J. Clin. Nutr. - 1992. - Р. 33-46.

2. Lee Kw. et al. Influence of storage temperature and autoclaving cycles on slowly and resistant (RS) formation from partially debranched rice starch // StarchStärke. - 2013. - 65. - Р. 694-701.

3. Patel Bh., Seetharaman K. Effekt of heating rate at different moistnure contents on starch retrogradation and starchwater interactions during gelatinization // StarchStärke. - 2010. - 62. - Р. 538-546.

4. Son Trinh K., Jun Choi S., Wha Woon T. Structure and digestibility of debranched and hydrothermally treated water yam starch // StarchStärke. - 2013. - 65. - Р. 679-685.

5. Коптелова, Е. К. Оценка амилолитической устойчивости крахмалов различного происхождения и модификации / Е. К. Коптелова, Л. Г. Кузьмина, Н. Д. Лукин // Инновационные технологии в пищевой промышленности. Материалы ХV Международной научнопрактической конференции 5-6 октября 2016. - Минск, 2016. - С. 59-62.