Effect of Pullulanase Debranching Time Combined with Autoclaving on the Structural, Physicochemical Properties, and In Vitro Digestibility of Purple Sweet Potato Starch
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material and Chemical Reagents
2.2. Extraction of Starch from Jinshu No.17
2.3. Debranching Treated and Debranching Combined Autoclave Treated Starch
2.4. Morphology Observation and Granule Size Analysis
2.5. Gel Permeation Chromatography (GPC)
2.6. X-ray Diffraction Pattern
2.7. Solid-State 13C CP/MAS NMR Spectroscopy
2.8. Determination of Apparent Amylose Content
2.9. Differential Scanning Calorimetry (DSC)
2.10. Fourier Transform Infrared (FT-IR) Spectroscopy
2.11. Swelling Power and Percentage of Soluble Solids
2.12. Determination of In Vitro Digestibility
2.13. Statistical Analysis
3. Results and Discussion
3.1. Morphology and Size Distribution
3.2. Molecular Weight Distribution
3.3. Crystalline Characteristics
3.4. Ordered Structural Characteristics Determined by 13C CP/MAS NMR
3.5. Apparent Amylose Content
3.6. Thermal Parameters Analysis
3.7. Fourier Transform Infrared (FT-IR) Analysis
3.8. Swelling Power and Percentage of Soluble Solids
3.9. In Vitro Digestion Property
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Samples | Particle Size (μm) | ||||
---|---|---|---|---|---|
D [3,2] | D [4,3] | Dx (10) | Dx (50) | Dx (90) | |
NS | 12.04 ± 0.05 g | 17.51 ± 0.01 f | 9.04 ± 0.05 f | 16.44 ± 0.05 f | 28.14 ± 0.05 e |
PDA 0 h | 51.40 ± 0.00 a | 119.07 ± 0.11 e | 30.01 ± 0.00 a | 114.01 ± 0.01 a | 214.07 ± 0.11 a |
PDA 5 h | 40.50 ± 0.00 b | 105.03 ± 0.05 a | 22.04 ± 0.05 b | 99.87 ± 0.11 b | 193.33 ± 0.57 bc |
PDA 10 h | 38.44 ± 0.05 d | 98.73 ± 0.22 b | 20.32 ± 0.03 c | 93.11 ± 0.00 c | 185.33 ± 0.57 c |
PDA 15 h | 35.64 ± 0.05 e | 93.94 ± 0.05 d | 17.54 ± 0.05 d | 88.17 ± 0.28 e | 179.34 ± 0.57 d |
PDA 20 h | 32.93 ± 0.05 f | 98.37 ± 0.55 b | 15.10 ± 0.00 e | 91.73 ± 0.23 d | 191.37 ± 0.55 b |
PDA 25 h | 40.00 ± 0.01 c | 97.34 ± 0.57 c | 21.73 ± 0.57 b | 91.87 ± 0.11 d | 179.34 ± 0.57 d |
Samples | Mn (g/mol) | Mw (g/mol) | PD |
---|---|---|---|
NS | 5.74 × 106 | 8.54 × 106 | 1.49 |
PDA 0 h | 1.98 × 106 | 4.37 × 106 | 2.20 |
PDA 5 h | 1.68 × 106 | 3.46 × 106 | 2.06 |
PDA 10 h | 1.32 × 106 | 2.89 × 106 | 2.18 |
PDA 15 h | 1.49 × 106 | 3.81 × 106 | 2.55 |
PDA 20 h | 1.39 × 106 | 3.60 × 106 | 2.58 |
PDA 25 h | 2.15 × 106 | 5.84 × 106 | 2.71 |
Samples | Relative Crystallinity (%) | Crystallinity Type | Diffraction Peaks (O) | Amylose Content (%) |
---|---|---|---|---|
NS | 26.46 ± 1.14 d | C | 15.12, 17.08, 17.88, 22.96 | 21.53 ± 0.37 a |
PDA 0 h | 29.00 ± 1.07 c | B | 14.26, 15.06, 17.10, 22.18, 24.02 | 16.55 ± 0.07 b |
PDA 5 h | 30.59 ± 1.78 bc | B | 14.08, 14.94, 17.02, 22.08, 23.94 | 11.37 ± 0.11 c |
PDA 10 h | 31.08 ± 1.05 bc | B | 14.02, 14.92, 17.02, 23.94 | 9.33 ± 0.17 d |
PDA 15 h | 32.34 ± 0.04 ab | B | 14.04, 15.02, 17.04, 22.02, 23.92 | 8.34 ± 0.15 e |
PDA 20 h | 32.45 ± 0.13 bc | B | 14.08, 14.96, 17.04, 22.02, 23.92 | 8.90 ± 0.12 d |
PDA 25 h | 35.23 ± 1.03 a | B | 14.06, 15.06, 17.04, 22.02, 23.96 | 8.99 ± 0.12 d |
Samples | Melting Temperature (°C) | ||||
---|---|---|---|---|---|
To | Tp | Tc | Tc–To | ΔH (J/g) | |
NS | 59.00 ± 0.10 f | 75.80 ± 0.20 d | 84.73 ± 0.23 g | 25.60 ± 0.40 f | 11.47 ± 0.06 d |
PDA 0 h | 60.70 ± 0.10 e | 75.13 ± 0.04 e | 106.82 ± 0.44 e | 46.12 ± 0.25 cd | 9.68 ± 0.02 f |
PDA 5 h | 68.63 ± 0.18 d | 78.86 ± 0.01 c | 114.32 ± 0.42 c | 45.69 ± 0.07 d | 12.26 ± 0.06 c |
PDA 10 h | 73.05 ± 0.21 c | 78.74 ± 0.10 c | 121.95 ± 0.13 b | 48.90 ± 0.21 b | 12.45 ± 0.28 bc |
PDA 15 h | 75.40 ± 0.13 b | 95.50 ± 0.05 a | 127.20 ± 0.27 a | 51.80 ± 0.05 a | 13.23 ± 0.09 a |
PDA 20 h | 78.56 ± 0.06 a | 88.60 ± 0.06 b | 113.38 ± 0.06 d | 34.82 ± 0.09 e | 12.87 ± 0.08 ab |
PDA 25 h | 48.30 ± 0.54 g | 72.30 ± 0.28 d | 95.33 ± 0.14 f | 47.03 ± 0.96 c | 10.92 ± 0.26 e |
Samples | 65 °C | 75 °C | 85 °C | 95 °C |
---|---|---|---|---|
Swelling Power (g/g) | ||||
NS | 28.52 ± 3.14 a | 29.09 ± 1.75 a | 29.85 ± 0.62 a | 30.32 ± 2.02 a |
PDA 0 h | 14.92 ± 0.54 b | 15.63 ± 0.10 b | 15.91 ± 0.33 b | 16.64 ± 1.18 b |
PDA 5 h | 8.17 ± 1.43 c | 8.45 ± 0.59 c | 8.95 ± 0.73 c | 9.27 ± 0.77 c |
PDA 10 h | 6.66 ± 0.76 c | 7.04 ± 0.82 c | 7.23 ± 0.49 de | 7.66 ± 0.30 c |
PDA 15 h | 5.63 ± 0.18 c | 6.27 ± 0.70 c | 6.46 ± 0.34 e | 7.00 ± 0.60 c |
PDA 20 h | 6.54 ± 0.68 c | 6.80 ± 0.38 c | 6.94 ± 0.63 e | 6.90 ± 0.58 c |
PDA 25 h | 7.66 ± 0.95 c | 8.29 ± 0.15 c | 8.85 ± 0.76 cd | 9.00 ± 0.84 c |
Soluble Solids (%) | ||||
NS | 0.32 ± 0.02 b | 0.33 ± 0.03 d | 0.37 ± 0.06 d | 0.41 ± 0.00 d |
PDA 0 h | 0.48 ± 0.05 bc | 0.48 ± 0.04 c | 0.48 ± 0.01 c | 0.47 ± 0.04 cd |
PDA 5 h | 0.40 ± 0.04 cd | 0.46 ± 0.00 c | 0.48 ± 0.02 c | 0.51 ± 0.02 c |
PDA 10 h | 0.45 ± 0.05 bc | 0.45 ± 0.00 c | 0.47 ± 0.00 c | 0.51 ± 0.04 c |
PDA 15 h | 0.51 ± 0.03 b | 0.52 ± 0.01 c | 0.53 ± 0.01 c | 0.54 ± 0.03 c |
PDA 20 h | 0.62 ± 0.01 a | 0.63 ± 0.01 b | 0.62 ± 0.00 b | 0.63 ± 0.02 b |
PDA 25 h | 0.66 ± 0.02 a | 0.73 ± 0.02 a | 0.78 ± 0.04 a | 0.85 ± 0.01 a |
Samples | Starch Fractions (%) | ||
---|---|---|---|
RDS | SDS | RS | |
NS | 13.42 ± 0.16 e | 26.06 ± 0.01 a | 60.51 ± 0.00 e |
PDA 0 h | 30.34 ± 0.05 a | 13.58 ± 0.05 f | 56.07 ± 0.00 g |
PDA 5 h | 16.63 ± 0.13 c | 21.01 ± 0.15 b | 62.36 ± 0.00 d |
PDA 10 h | 15.46 ± 0.16 d | 19.55 ± 0.61 c | 64.98 ± 0.00 c |
PDA 15 h | 13.52 ± 0.48 e | 16.34 ± 0.63 e | 70.14 ± 0.00 a |
PDA 20 h | 11.96 ± 0.34 f | 20.71 ± 0.13 bc | 67.32 ± 0.00 b |
PDA 25 h | 24.96 ± 0.06 b | 17.70 ± 0.36 d | 57.33 ± 0.05 f |
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Bodjrenou, D.M.; Li, X.; Chen, W.; Zhang, Y.; Zheng, B.; Zeng, H. Effect of Pullulanase Debranching Time Combined with Autoclaving on the Structural, Physicochemical Properties, and In Vitro Digestibility of Purple Sweet Potato Starch. Foods 2022, 11, 3779. https://doi.org/10.3390/foods11233779
Bodjrenou DM, Li X, Chen W, Zhang Y, Zheng B, Zeng H. Effect of Pullulanase Debranching Time Combined with Autoclaving on the Structural, Physicochemical Properties, and In Vitro Digestibility of Purple Sweet Potato Starch. Foods. 2022; 11(23):3779. https://doi.org/10.3390/foods11233779
Chicago/Turabian StyleBodjrenou, David Mahoudjro, Xin Li, Wei Chen, Yi Zhang, Baodong Zheng, and Hongliang Zeng. 2022. "Effect of Pullulanase Debranching Time Combined with Autoclaving on the Structural, Physicochemical Properties, and In Vitro Digestibility of Purple Sweet Potato Starch" Foods 11, no. 23: 3779. https://doi.org/10.3390/foods11233779