Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis

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dc.contributor.authorSantamaria, Maria
dc.contributor.authorGarzon, Raquel
dc.contributor.authorRosell, Cristina M
dc.date.accessioned2025-04-10T19:00:50Z
dc.date.available2025-04-10T19:00:50Z
dc.date.issued2023-04-10
dc.date.submitted2025-04-09T19:25:30Zen_US
dc.description.abstractHydrocolloids are extensively used for food processing because their techno functional properties (emulsifier, stabilizer, and structural agent). But there is increasing interest in their role connected with nutritional improvements, particularly related to starch hydrolysis rates, which might involve the viscosity resulting from starch-hydrocolloid interaction. The objective of this research was to investigate the impact of gels viscosity on the enzymatic hydrolysis of a range of starch gels made with different starches and hydrocolloids. Heterogeneous systems (starch-hydrocolloid) were prepared with several starches (corn, wheat, rice, potato, cassava, pea) and hydrocolloids (locust bean gum, guar gum, xanthan gum, hydroxypropylmethylcellulose K4M, psyllium) at different concentrations (0%–0.5% - 2.5%). The starch-hydrocolloid pasting behavior and their susceptibility to amylase hydrolysis was recorded with the Rapid Viscoanalyzer following a rapid method (Santamaria, Montes, Garzon, Moreira, & Rosell, 2022a). The viscosity decay due to alpha-amylase activity was modeled to obtain starch gels hydrolysis rate (k). A negative correlation was found among kinetic constant (k) and viscosity at 37 ◦C (r = − 0.55), setback (r = − 0.50), and area under the pasting curve (r = − 0.42). For instance, xanthan gum and psyllium addition showed strong negative correlation between kinetic constant and viscosity at 37 ◦C (r = − 0.75) and setback (r = − 0.79), respectively, particularly when blended with potato starch. These correlations indicate that pasting properties of the starch-hydrocolloid systems might be predictors of the enzymatic digestion rate of the gels, allowing the design of foods with controlled postprandial glucose response.
dc.identifier.doi10.1016/j.foodhyd.2023.108764
dc.identifier.urihttp://hdl.handle.net/1993/39004
dc.language.isoeng
dc.publisherElsevier
dc.subjectviscosity
dc.subjectrapid viscoanalyzer
dc.subjectalpha-amylase
dc.subjectkinetic constant
dc.subjectdigestion
dc.titleImpact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis
dc.typeresearch article
local.author.affiliationFaculty of Agricultural and Food Sciences::Department of Food and Human Nutritional Sciences
oaire.citation.startPage108764
oaire.citation.titleFood Hydrocolloids
oaire.citation.volume142
project.funder.identifierhttps://doi.org/10.13039/100010318
project.funder.nameUniversity of Manitoba
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