Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production
authors Kapusniak, K; Lubas, K; Wojcik, M; Rosicka-Kaczmarek, J; Pavlyuk, V; Kluziak, K; Goncalves, I; Lopes, J; Coimbra, MA; Kapusniak, J
nationality International
journal MOLECULES
author keywords dietary fiber; resistant dextrin; potato starch; modified starch; microwave heating; molecular structure
keywords PHYSICOCHEMICAL PROPERTIES; RESISTANT STARCH; LOW-POWER; CRYSTALLINITY; DEXTRINS; AMYLOSE; GRANULE; HEALTH; ACID
abstract Dietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increasing resistance to starch enzymatic digestion. The conventional dextrinization time can be decreased by using microwave-assisted heating. The main objective of this study was to obtain dietary fiber from acidified potato starch using continuous and discontinuous microwave-assisted heating and to investigate the structure and physicochemical properties of the resulting dextrins. Dextrins were characterized by water solubility, dextrose equivalent, and color parameters (L* a* b*). Total dietary fiber content was measured according to the AOAC 2009.01 method. Structural and morphological changes were determined by means of SEM, XRD, DSC, and GC-MS analyses. Microwave-assisted dextrinization of potato starch led to light yellow to brownish products with increased solubility in water and diminished crystallinity and gelatinization enthalpy. Dextrinization products contained glycosidic linkages and branched residues not present in native starch, indicative of its conversion into dietary fiber. Thus, microwave-assisted heating can induce structural changes in potato starch, originating products with a high level of dietary fiber content.
publisher MDPI
isbn 1420-3049
year published 2021
volume 26
issue 18
digital object identifier (doi) 10.3390/molecules26185619
web of science category 17
subject category Biochemistry & Molecular Biology; Chemistry, Multidisciplinary
unique article identifier WOS:000699965800001
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journal analysis (jcr 2019):
journal impact factor 3.267
5 year journal impact factor 3.589
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