Effect of fiber addition on gelatinization crystallinity of wheat starch

2019-11-12
Dietary fibers (DF) have been shown to decrease postprandial glucose levels of starch-based foods. One possible explanation is that competition between starch and fiber for water may limit starch gelatinization. Less gelatinized, more crystalline starch structure is less susceptible to enzymatic hydrolysis. It is essential to investigate the gelatinization and crystallinity of fiber-added starch since the information obtained could be correlated with the extent of starch digestion. In the present study, short-chain (SC) and long-chain (LC) inulin (Orafti®GR; Orafti®HPX) and cellulose (Jelucel®PF300) were used to investigate the effect of soluble and insoluble DF on gelatinization and crystallinity of wheat starch. Starch with (50:50 fiber:starch) and without added fiber was mixed with water at three levels (dry-matter:water (w:v) ratios: 1:1, 1:2, and 1:4) for the analysis. Raw and heat-processed (90 °C, 10 min) samples were analyzed by differential scanning calorimeter (DSC) and X-Ray Diffractometer (XRD). LC inulin addition lowered the gelatinization enthalpy (GE) of the starch from 14.3±0.4 to 6.7±0.6 J/g-starch and from 16±1 to 7.2 ± 0.7 J/g-starch at 1:2 and 1:4 water ratio levels, respectively. At 1:2 and 1:4 water levels, SC inulin and cellulose addition did not significantly affect GE compared to the controls. At 1:1 water level, both SC and LC inulin added samples did not show any gelatinization peak while control and cellulose added samples showed low but similar GEs. Changes in the typical A-type crystalline pattern after the heat processing were observed with XRD diffractograms for the samples with and without fiber. Results indicated that the degree of gelatinization and crystallinity of heat-processed samples were affected by fiber addition and these data could be used with related in vitro studies to investigate the effect of DF on starch digestibility.

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Citation Formats
Ö. Güven and İ. Şensoy, “Effect of fiber addition on gelatinization crystallinity of wheat starch,” presented at the 33rd EFFoST International Conference Sustainable Food Systems - Performing by Connecting (12 - 14 Kasım 2019), Rotterdam, Netherlands, 2019, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/78280.