Impact of pullulanase concentration on resistant starch formation in whole oat grain flour through dual extrusion-debranching.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-06-09 DOI:10.1002/jsfa.14430

Tizazu Yirga Bereka, Xing Zhou, Zhenye Sun, Xing Xin, Zhengyu Jin

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Abstract

Background: Resistant starch type 5, also known as amylose-lipid complex, is a functional component that offers recognized health benefits, particularly in preventing non-communicable diseases such as diabetes. This study examined the formation of type 5 resistant starch in whole oat grain flour using a dual-extrusion process with pullulanase-assisted debranching, leveraging its inherent lipids and starch content. Whole oat grains were first extruded to gelatinize the starch, followed by a second extrusion of the resulting flour with pullulanase to debranch the starch and promote amylose-lipid complex formation.

Results: Results showed amylose content increased from 21.20% to 32.53%, rapidly digestible starch decreased from 64.62% to 49.60% and resistant starch rose from 17.59% to 33.41% (peaking at 80 U g^-1). The starch relative crystallinity of the flour increased from 11.8% to 18.25% during enzymatic extrusion, reaching a peak at 80 U g^-1, with melting peaks observed between 115 and 125 °C. Moreover, the flour's ability to absorb water and expand decreased, whereas its solubility significantly increased.

Conclusion: The findings highlight the potential of pullulanase-assisted extrusion-debranching as an effective strategy for developing resistant starch in lipid-rich starchy foods, offering a promising approach to enhance health benefits and support scalable industrial applications. © 2025 Society of Chemical Industry.

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普鲁兰酶浓度对双挤出-脱支全燕麦面粉中抗性淀粉形成的影响。

背景：抗性淀粉5型，也称为直链淀粉-脂质复合物，是一种功能性成分，具有公认的健康益处，特别是在预防糖尿病等非传染性疾病方面。本研究考察了全燕麦面粉中5型抗性淀粉的形成，采用普鲁兰酶辅助脱支的双挤压工艺，利用其固有的脂质和淀粉含量。首先挤压整个燕麦颗粒使淀粉糊化，然后用普鲁兰酶第二次挤压所得面粉使淀粉分解并促进直链淀粉-脂复合物的形成。结果：直链淀粉含量从21.20%增加到32.53%，快速消化淀粉含量从64.62%下降到49.60%，抗性淀粉含量从17.59%增加到33.41%（峰值在80 U g-1）。在酶挤压过程中，淀粉的相对结晶度由11.8%提高到18.25%，在80 U g-1时达到峰值，在115 ~ 125℃之间出现融化峰。此外，面粉的吸水和膨胀能力下降，而其溶解度显着增加。结论：研究结果强调了普鲁兰酶辅助挤出-脱支作为一种有效的策略在富含脂质的淀粉类食品中开发抗性淀粉的潜力，提供了一种有前途的方法来增强健康益处并支持可扩展的工业应用。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.