THESIS

More documents

Recommendations

Info

Guraya et al. (2001b) found that waxy debranched starches in aqueous solution formed particle sizes around 4 µm on cooling while solutions of non-waxy starches formed 45 µm size aggregates. Amylose of degree of polymerization (DP) 40–65 gave fine, dense precipitates while precipitates of DP 90 and 110 are less dense and therefore will have bigger particle sizes (Gidley and Bulpin, 1989). For chains of intermediate length (250
chains but liberates longer chains which then are used to form resistant starch. Initially when starch is partially debranched and is allowed to retrograde, imperfect packing of helices in crystallites might be taking place leaving some tight amorphous regions which can be digested slowly. The cooperatively interacting length which gives rise to an ordered chain structure and the density which results from packing might be playing an important role in the digestibility of these starches. Therefore if the objective is to have high amount of resistant starch, then the starch needs to be highly debranched by using non-waxy starch. Longer and complete debranching times promote formation of resistant starch. Cooling at 15 o C had greatest reduction in starch digestibility was observed with the highest amount of resistant starch (Guraya et al. (2001a). This temperature favours nucleation as well as propagation and maturation of crystals. Rapidly cooling and storing the debranched starch at 1 o C had lower starch digestibility. 4. Starch Digestive Enzymes Although glucose can be absorbed from the small intestine (especially terminal end of the duodenum and jejunum), but maltose and dextrin generated from starch hydrolysis cannot. Absorptive epithelial cells which line the intestinal villi produce a number of other ‘brush border’ enzymes to allow for digestion and subsequent absorption of such materials (disaccharides derived from other sources). These enzymes are not released into the lumen of the small intestine but are bound to the membrane of microvilli (Ronald and Matin, 1992). Consequently, some carbohydrate occurs at the surface of epithelia cells in the small intestine rather than the lumen of the gut. Brush border enzymes include sucrase, converting sucrose to glucose and fructose and lactase converting lactose to glucose and galactose, but these are not relevant to starch metabolism. A trehalase (converts trehalose to two glucose molecule) is also present. However, maltase (converting maltose generated from α-amylase activity to glucose) and isomaltase 46
Page 1:
THESIS ENZYME-RESISTANT STARCH TYPE
Page 5 and 6:
ACKNOWLEDGEMENTS I wish to express
Page 7 and 8:
LIST OF TABLES Table Page 1 Classif
Page 9 and 10: LIST OF TABLES (Continued) Table Pa
Page 11 and 12: LIST OF FIGURES (Continued) Figure
Page 13 and 14: LIST OF FIGURES (Continued) Appendi
Page 15 and 16: LIST OF ABBREVIATIONS (Continued) R
Page 17 and 18: een used to produce a sample with l
Page 19 and 20: Overall objectives: OBJECTIVES 1. T
Page 21 and 22: However, it was discovered that a r
Page 23 and 24: Cassidy et al. (1994), in an intern
Page 25 and 26: fed both the 45 and 63g/100g rice s
Page 27 and 28: only about 3 g. The physiological b
Page 29 and 30: (Brown et al. 1995). This product,
Page 31 and 32: Figure 1 A detailed structure of th
Page 33 and 34: 2.3 Chemical composition of rice st
Page 35 and 36: helix with only the ring oxygen poi
Page 37 and 38: Figure 5 Idealized diagram of the c
Page 39 and 40: 2.5 Rice starch gelatinization Gela
Page 41 and 42: in excess water. The loss of birefr
Page 43 and 44: morphological changes occurring at
Page 45 and 46: amylose is the linear fraction of s
Page 47 and 48: units are known to inhibit retrogra
Page 49 and 50: (-1 to 43 o C) on concentrated star
Page 51 and 52: Figure 10 Schematic diagram showing
Page 53 and 54: ice due to the various cooking and
Page 55 and 56: Recently, there has been a flurry o
Page 57 and 58: 3.1 Processing condition on improve
Page 59: of RS overall, 60%, among the three
Page 63 and 64: 4.1 Amylolytic enzymes Three groups
Page 65 and 66: Structure and properties of β- amy
Page 67 and 68: Structure and properties: The pullu
Page 69 and 70: Action pattern: The amyloglucosidas
Page 71 and 72: methods, for instance in scanning e
Page 73 and 74: 6. Low glycemic butter cake product
Page 75 and 76: Sugar increases cake volume by decr
Page 77 and 78: cereals, and baked potatoes. Low gl
Page 79 and 80: way to achieve a healthy food produ
Page 81 and 82: complexes. In the meantime, and inv
Page 83 and 84: would be only 2. In comparison, the
Page 85 and 86: ecause of an absolute decrease in t
Page 87 and 88: enhanced fat oxidation at the expen
Page 89 and 90: 1. Raw Materials MATERIALS AND METH
Page 91 and 92: Methods 1. Production of resistant
Page 93 and 94: 1.2.3 Degree of syneresis Degree of
Page 95 and 96: 1.2.9 Starch hydrolysis rate and es
Page 97 and 98: 1.3.3 Resistant starch content, sta
Page 99 and 100: 2.1.1 Cake sample preparation Cake
Page 101 and 102: Nevertheless, the former refers to
Page 103 and 104: 3. Experimental Design and Statisti
Page 105 and 106: essentially linear polymer of α-(1
Page 107 and 108: hydrolysis of the rice starch prehe
Page 109 and 110: a) b) Figure 15 Scanning electron m
Page 111 and 112:
amylose content of starch had a har
Page 113 and 114:
Degree of syneresis (%) 70.0 60.0 5
Page 115 and 116:
1.2.7 Physicochemical properties of
Page 117 and 118:
1.2.8 In vitro starch digestibility
Page 119 and 120:
1.2.9 Hydrolysis index and glycemic
Page 121 and 122:
Table 16 Effect of preheated treatm
Page 123 and 124:
1.2.10 Crystallinity of RS III 108
Page 125 and 126:
Figure 22 X-ray diffraction pattern
Page 127 and 128:
content. The high correlation facto
Page 129 and 130:
1.3.2 β-amylolysis (%) 114 β-amyl
Page 131 and 132:
1.3.4 In vitro starch digestibility
Page 133 and 134:
118 Non significant differences (P
Page 135 and 136:
1.4.2 Degree of hydrolysis 120 The
Page 137 and 138:
2 An application of resistant starc
Page 139 and 140:
sucrose or maltose are reducing suc
Page 141 and 142:
126 The different effect of HFCS on
Page 143 and 144:
2.1.2 Sensory evaluation of HFCS re
Page 145 and 146:
and objective percent moisture gene
Page 147 and 148:
132 In the dietetic cake mix of Cor
Page 149 and 150:
3) In vitro starch digestibility 13
Page 151 and 152:
Table 23 Percentage (dwb) of starch
Page 153 and 154:
al. (2006) reported that when gluco
Page 155 and 156:
140 volume, crust and crumb color o
Page 157 and 158:
(P
Page 159 and 160:
2.2.2 Sensory evaluation of RS III
Page 161 and 162:
3) Flavor score 146 Flavor is the m
Page 163 and 164:
2.2.3 Chemical composition of RS II
Page 165 and 166:
Table 27 Mean values for chemical c
Page 167 and 168:
Table 28 Percentage (dwb) of starch
Page 169 and 170:
cake is lower in these samples than
Page 171 and 172:
CONCLUSIONS AND RECOMMENDATIONS 156
Page 173 and 174:
158 syneresis of retrograded starch
Page 175 and 176:
LITERATURE CITED Abe, J.I., K. Naka
Page 177 and 178:
Biliaderis, C.G. and J. Zawastowski
Page 179 and 180:
Cheng, H.H. and M.H. Lai. 2000. Fer
Page 181 and 182:
Elgun, A. Z. Ertugay, M. Certel, an
Page 183 and 184:
Fitt L.E. and E.M. Snyder. 1984. Ph
Page 185 and 186:
Grandfeldt, A., C. Eliasson and I.
Page 187 and 188:
Hoseney, R.C. 1990. Principles of C
Page 189 and 190:
Juliano, B.O. and M.S. Goddard. 198
Page 191 and 192:
Lavin, M., E. Eshbaugh, J.-M. Hu, S
Page 193 and 194:
Ludwig, D.S. and R.H. Eckel. 2002.
Page 195 and 196:
Meilgaard, M., Civille, O.V., and C
Page 197 and 198:
Nakazawa, F., S. Noguchi, J.Takahas
Page 199 and 200:
Piyarat, N. 2003. The assessment of
Page 201 and 202:
Schoch, T. J. 1969. Non-carbohydrat
Page 203 and 204:
Srinivasa Rao, P. 1970. Studies on
Page 205 and 206:
Towar, J., C. Melito, E. Herrera, A
Page 207 and 208:
Yuan, R.C. and D.B. Thompson. 1998.
Page 209 and 210:
Appendix A Chemical analysis proced
Page 211 and 212:
2.2 Method determination 196 Total
Page 213 and 214:
source and detach the extractor and
Page 215 and 216:
5.3 Procedure for Preparation for S
Page 217 and 218:
1) Standard curve procedure 202 Usi
Page 219 and 220:
7. Reducing sugar determination by
Page 221 and 222:
8. Resistant starch determination b
Page 223 and 224:
8.2.3 Measurement of resistant star
Page 225 and 226:
lank. starch. 210 3. Measure the ab
Page 227 and 228:
Appendix B Physical analysis proced
Page 229 and 230:
2. X Ray Diffraction Measurement 2.
Page 231 and 232:
Appendix C Picture of some experime
Page 233 and 234:
Heated debranched samples Cooled de
Page 235 and 236:
Appendix Figure C4 Visuals appearan
Page 237 and 238:
1. Introduction 222 There are sever
Page 239 and 240:
Appendix E Experimental data 224
Page 241 and 242:
Appendix Table E3 X-ray diffraction
Page 243 and 244:
Appendix F List of publications 228
Page 245 and 246:
230
Page 247 and 248:
232
Page 249 and 250:
234
Page 251 and 252:
236
Page 253 and 254:
238
Page 255 and 256:
240
Page 257 and 258:
242
Page 259 and 260:
244
Page 261 and 262:
246
Page 263:
NAME : Miss Jirapa Pongjanta BIRTH
show all

THESIS

Create successful ePaper yourself

Delete template?

Save as template?