Thermodynamic, Thermal, Structural Properties and In Vitro Digestibility of Basmati Rice Starch Subjected to α‐Amylase

The objective of this work is to evaluate the effect of drying temperature combined with enzymatic modification with α‐amylase on the in vitro digestibility, thermodynamic, thermal and structural properties of Basmati rice starch. The basmati rice starch is dried at drying temperatures (40, 45, 50,...

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Bibliographic Details
Published in:Starch - Stärke 2023-01, Vol.75 (1-2), p.n/a
Main Authors: Almeida, Raphael Lucas Jacinto, Santos, Newton Carlos, Feitoza, João Vítor Fonseca, Eduardo, Raphael da Silva, Albuquerque, Juliana Cruz, Silva, Rebeca de Almeida, Pereira, Tamires dos Santos, Monteiro, Shênia Santos, Ribeiro, Victor Herbert de Alcântara, Silva, Virgínia Mirtes de Alcântara, Mota, Mércia Mélo de Almeida, Galdino, Pablícia Oliveira
Format: Article
Language:English
Subjects:
Amylases
Crystallinity
Differential scanning calorimetry
Digestibility
Drying
Endothermic reactions
Enthalpy
Entropy
Free energy
Gibbs free energy
glycemic index
hot air drying
Rice
Starch
Starches
Temperature
thermal properties
Thermodynamic properties
Thermodynamics
α-Amylase
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Summary:The objective of this work is to evaluate the effect of drying temperature combined with enzymatic modification with α‐amylase on the in vitro digestibility, thermodynamic, thermal and structural properties of Basmati rice starch. The basmati rice starch is dried at drying temperatures (40, 45, 50, 55, and 60 °C), during the process thermodynamic properties such as enthalpy, entropy, and Gibbs free energy are analyzed. After drying, the raw starches are treated with α‐amylase (3 U mg−1) and analyzed by X‐ray diffraction and differential scanning calorimeter. The process is considered as endothermic and endergonic, where the temperature of 60 °C promotes a 22% reduction in the drying time and a higher hydrolysis yield (4.02%). The crystallinity index and the enthalpy of gelatinization are reduced according to the drying temperature and the type A crystallinity is not modified. This study shows that the drying temperature influences enzymatic susceptibility, with 60 °C being the most suitable temperature. This work evaluates the effect of drying temperature combined with enzymatic modification with α‐amylase on the in vitro digestibility, thermodynamic, thermal and structural properties of Basmati rice starch. Temperature of 60 °C promotes a 22% reduction in the drying time and a higher hydrolysis yield (4.02%). The crystallinity index and the enthalpy of gelatinization are reduced according to the drying temperature.
ISSN:0038-9056
1521-379X
DOI:10.1002/star.202200172