Physicochemical, enzymatic and fermentation modifications improve resistant starch levels and prebiotic properties of porang (Amorphophallus oncophyllus) flour

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-09-12 DOI:10.1111/ijfs.17580

R. Haryo Bimo Setiarto, Wayan Dewi Adyeni, Ni Nyoman Puspawati, Ata Aditya Wardana, Lutfi Anshory, Tatik Khusniati

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引用次数: 0

Abstract

SummaryPorang tubers (Amorphophallus oncophyllus) are one of the Araceae family plants, which naturally contain resistant starch (RS). The RS is able to provide health impacts such as reducing the glycaemic index (GI), preventing the formation of gallstones and cardiovascular disease, and increasing mineral absorption. This research aims to improve the RS and prebiotic properties of porang flour through physical, chemical, enzymatic and microbiological modifications. Research methods include modification with physical treatment of autoclaving‐cooling one and two cycles (AC‐1S and AC‐2S), microwave‐cooling (MWC), heat moisture treatment (HMT), annealing (ANN), chemical treatment with acid hydrolysis (HA), enzymatic treatment with pullulanase debranching (DP) and microbiological treatment with combined heating and cooling fermentation (FAC). The results showed that physical, chemical, enzymatic and fermentation modification techniques increased the characteristics of RS and the prebiotic properties of porang flour. The best modification method for porang flour was obtained in the DP treatment with the morphological characteristics of sharp‐surfaced granules, total starch 39.81%, amylose content 3.73%, amylopectin content 36.08%, reducing sugar content 16.31%, power digestibility 43.81%, very rapidly digestible starch (VRDS) 8.59%, rapidly digestible starch (RDS) 11.08%, slowly digestible starch (SDS) 23.60%, RS 56.73%, resistance to gastric acid 98.60%, lactic acid bacteria (LAB) viability 11.87 log cfu/ml, prebiotic effect 3.07, prebiotic index 2.46 and prebiotic activity 1.77.

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通过理化、酶解和发酵改良提高茯苓粉的抗性淀粉含量和益生元特性

摘要茯苓（Amorphophallus oncophyllus）是天南星科植物之一，天然含有抗性淀粉（RS）。抗性淀粉能够对健康产生影响，如降低血糖指数（GI）、预防胆结石和心血管疾病的形成，以及增加矿物质的吸收。本研究旨在通过物理、化学、酶解和微生物改性，提高茯苓粉的 RS 和益生元特性。研究方法包括高压灭菌-冷却一、二循环（AC-1S 和 AC-2S）、微波冷却（MWC）、热湿处理（HMT）、退火（ANN）、酸水解（HA）化学处理、纤维素酶去支链（DP）酶解处理以及加热和冷却联合发酵（FAC）微生物处理等物理改性方法。结果表明，物理、化学、酶解和发酵改性技术提高了茯苓粉的 RS 特性和益生元特性。茯苓粉的最佳改良方法是 DP 处理，其形态特征为尖面颗粒、总淀粉 39.81%、直链淀粉含量 3.73%、支链淀粉含量 36.08%、还原糖含量 16.31%、动力消化率 43.81%、极快速消化淀粉（VRDS）8.59%、快速消化淀粉（RDS）11.08%、慢速消化淀粉（SDS）23.60%、RS 56.73%、抗胃酸能力 98.60%、乳酸菌（LAB）活力 11.87 log cfu/ml、益生效应 3.07、益生指数 2.46 和益生活性 1.77。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.