Effect of different pH conditions on the in vitro digestibility and physicochemical properties of citric acid-treated potato starch
- Title
- Effect of different pH conditions on the in vitro digestibility and physicochemical properties of citric acid-treated potato starch
- Author
- 이현규
- Keywords
- Citric acid; In vitro digestibility; Prebiotic effects
- Issue Date
- 2018-04
- Publisher
- ELSEVIER SCIENCE BV
- Citation
- INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, v. 107, page. 1235-1241
- Abstract
- The objective of this study was to investigate the influence of citric acid (CA) treatment (10, 20, and 30% of dry starch weight) under different pH conditions (3.5, 4.5, and 5.5) on the physicochemical properties, in vitro digestibility and prebiotic effects of potato starch. With the CA content increased, the degree of substitution of CA-starch treated at pH 3.5 and 4.5 wad significantly increased i.e. from 0.125 to 0.418 and from 0.078 to 0.167, respectively (p<0.05), except for starch treated at pH 5.5 (from 0.023 to 0.030). The resistant starch (RS) content of CA-starch was effectively increased compared to pH control made by changing pH from 3.5 to 5.5 with hydrochloric acid alone. The results of X-ray diffraction and swelling power were affected by pH condition, whereas they were less affected by the percentage of CA. Swelling power of treated starch also significantly decreased as the pH level decreased (p < 0.05). Probiotic bacteria B. bifidum and L. acidophilus grown in medium with citrate starch showed substantial viability. These results suggest that pH conditions of CA modification substantially affect the degree of CA substitution, physicochemical properties, and nutritional value.
- URI
- https://www.sciencedirect.com/science/article/pii/S0141813017320846?via%3Dihubhttps://repository.hanyang.ac.kr/handle/20.500.11754/118137
- ISSN
- 0141-8130; 1879-0003
- DOI
- 10.1016/j.ijbiomac.2017.09.106
- Appears in Collections:
- COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
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