Effects of fatty acid and emulsifier on the complex formation and in vitro digestibility of gelatinized potato starch |
| |
| Authors: | Kiyoshi Kawai Setsuko Takato Masako Ueda Nao Ohnishi Chotika Viriyarattanasak Kazuhito Kajiwara |
| |
| Affiliation: | 1. Graduate School of Biosphere Science, Hiroshima University, Hiroshima, Higashi-Hiroshima, Japan;2. Department of Bioscience and biotechnology, Tokyo University of Technology, Hachioji, Tokyo, Japan;3. Pilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Bang Mod, Thung Khru, Bangkok, Thailand |
| |
| Abstract: | The effects of fatty acid, monoacylglycerol, and polyglycerol fatty acid ester with varying chain length in their acyl chains on the extent of complex formation (complex index) and in vitro enzymatic digestibility of gelatinized potato starch were investigated. The complex index increased with increase in the concentration of the ligands (fatty acid, monoacylglycerol, and polyglycerol fatty acid ester), with the plateau in the complex index value depending on the type of ligands. In comparison of complex index among fatty acid-samples, the complex index maximum increased as the chain length increased up to octanoic acid and then decreased. In comparison of complex index among fatty acid-, monoacylglycerol-, and polyglycerol fatty acid ester-samples at each acyl chain, the complex index maximum followed the order polyglycerol fatty acid ester > monoacylglycerol > fatty acid. Fatty acid, monoacylglycerol, and polyglycerol fatty acid ester with long acyl chains greatly reduced the enzymatic hydrolysis of starch. Polyglycerol fatty acid ester with palmitic acid chains was the strongest inhibitor of starch hydrolysis, suggesting that further complex formation may occur during the hydrolysis of gelatinized starch (enzyme-annealing). |
| |
| Keywords: | Inclusion complex Hydrolyzed starch Fatty acid Monoacylglycerol Polyglycerol fatty acid ester |
|
|
