Characterization of Arrowhead-Derived Type 3 Resistant Starch Prepared by Ultrasound-Assisted α-Amylase Degradation

Author:

Sun Jian1,Sun Liangge2,Chen Xinxiang2,Raza Husnain3,Wu Gangshan1ORCID,Liang Qiufang2,Ren Xiaofeng24ORCID

Affiliation:

1. School of Information Engineering, Jiangsu Vocational College of Agriculture and Forestry, Jurong 212400, China

2. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China

3. Institute for Advanced Study (IAS), Shenzhen University, No. 3688, Nanhai Avenue, Nanshan District, Shenzhen, Guangdong 518060, China

4. Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China

Abstract

The effect of ultrasonic-assisted α-amylase hydrolysis on the structure and physicochemical properties of arrowhead-derived type 3 resistant starch (RS3) was studied. After ultrasound treatment, the yield of resistant starch reached 17.21%, significantly ( p < 0.05 ) increased by 65.64%. Compared with RS3 prepared by traditional enzymolysis (RS3-E), the crystal form and chemical bond of RS3 prepared by ultrasonic-assisted enzymolysis (RS3-UAE) did not change, but its gelatinization temperature, relative crystallinity, enthalpy, and 1047/1022 values were improved to varying degrees. RS3-UAE exhibited a higher solubility, transparency, water absorption capacity, and higher swelling power at 70°C. The analysis results of iodine absorption, differential scanning calorimetry, X-ray diffraction, Fourier transform-infrared spectroscopy, and scanning electron microscopy demonstrated that RS3-UAE exhibited a more regular shape, smoother surface, higher crystallinity, stable double helix structure, and more ordered and denser structure. Therefore, ultrasound-assisted enzymatic technology is an effective way to prepare RS3, and it can improve the functional and structural properties of the prepared RS3 to a certain extent.

Funder

Jiangsu Agricultural Science and Technology Innovation Fund

Publisher

Hindawi Limited

Subject

Safety, Risk, Reliability and Quality,Food Science

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