ผลของการผลิตสตาร์ชทนย่อยด้วยเอนไซม์พลูลูลาเนสและการเกิดรีโทรเกรเดชันร่วมกับการดัดแปรความร้อน-ความชื้นของสตาร์ชถั่ว
คำสำคัญ:
แป้งทนย่อย, สตาร์ชถั่ว, เอนไซม์พูลลูลาเนส, การคืนตัว, การดัดแปรความร้อนร่วมกับความชื้นบทคัดย่อ
แป้งและสตาร์ช เป็นแหล่งพลังงานที่สำคัญของมนุษย์ เมื่อเข้าสู่ร่างกายจะถูกย่อยให้เป็นน้ำตาลและดูดซึมเข้าสู่กระแสเลือด ซึ่งหากมีน้ำตาลในกระแสเลือดปริมาณมากส่งผลให้เกิดภาวะโรคอ้วน อาหารเพื่อสุขภาพโดยเฉพาะเส้นใยอาหารมีการใช้เป็นส่วนผสมในอาหารเพื่อสุขภาพ งานวิจัยนี้จึงได้ศึกษาผลของการผลิต สตาร์ชทนต่อการย่อยประเภทที่ 3 (Resistant Starch Type 3: RS3) จากสตาร์ชถั่วเขียว ถั่วดำและถั่วแดงหลวง โดยผ่านการตัดกิ่งตัวอย่างสตาร์ชถั่วด้วยเอนไซม์พูลลูลาเนสปริมาณ 0.02 มิลลิลิตรต่อกรัมสตาร์ชที่อุณหภูมิ 50 องศาเซลเซียสเป็นเวลา 36 ชั่วโมง พบว่า ปริมาณสตาร์ชทนย่อยลดลง และเมื่อบ่มตัวอย่างที่ผ่านการตัดกิ่งที่อุณหภูมิ 4 องศาเซลเซียส เป็นเวลา 0 1 3 7 และ 14 วัน ทำแห้งแบบแช่เยือกแข็ง (freeze drying) พบว่า สตาร์ชจากถั่วทั้งสามชนิด มีแนวโน้มของปริมาณสตาร์ชทนย่อยเพิ่มสูงขึ้น จากนั้นนำตัวอย่างสตาร์ชถั่วที่ผ่านการตัดกิ่งมาดัดแปรร่วมด้วยกระบวนการความร้อน-ความชื้น พบว่าสตาร์ชถั่วทั้งสามชนิดมีปริมาณสตาร์ชทนย่อยเพิ่มสูงขึ้น (p<0.05)
เอกสารอ้างอิง
AACC. (1995). Test kit Resistant starch (AOAC official Method 2002.02; AACC Method 32-40.01). Megazyme International. Ireland.
Alexander, R.J. (1995). Resistant starch – new ingredient for the food industry. Cereal Foods World, 40(6), 455 – 458.
AOAC. 2000. Official Methods of Analysis of AOAC International. 17th ed. William Horwitz. U.S.A. Association of Official Analytical Chemist, Inc
Division of soil Biotechnology. (2007). Protein, Fat and Calcium content from vegetable. Division of soil Biotechnology. Land Development Department. [in Thai].
Ferguson, L.R., Tasman-Jones, C., Englyst, H., and Harris, P.J. (2000). Comparative effects of three resistant starch preparation on transit time and short chain fatty acid product in rats. Nutrition and Cancer, 36, 230 – 237.
Goni, I., Garcia-Diz, L., Manas, E. and Saura-Calixto, F. (1996). Analysis of resistant starch: a method for foods and food products. Food Chemistry, 56, 445 – 449.
Gonzalez-Soto, R. A., Mora-Escobedo, R., Hernandez-Sanchez-Rivera, M. and Bello-Perez, L.A. (2007). The influence of time and storage temperature on resistant starch formation from autoclaved debranched banana starch. Food Research International, 40(2): 304 – 310.
Hoover, R., and Manuel, H. (1996). Effect of heat – moisture treatment on the structure andphysicochemical properties of legume starches.Food Research International, 29(8), 731 – 750.
Jagannadham, K., Parimalavalli, R. and Surendra Babu, A. (2017). Effect of triple retrogradation treatment on chickpea resistant starch formation and its characterization. J. Food Sci Technol. 54 (4), 901 – 908.
Jacobasch, G., Dongowski, G., Schmiedl, D. and Muller-Schmehl, K. (2006). Hydrothermal treatment of Novelose 330 results in high yield of resistant starch type 3 with beneficial prebiotic properties and decreased secondary bile acid formation in rats. British J. of Nutrition 95, 1063-1074.
Juliano, B.O., (1971). A Simplified Assay for Milled-rice Amylose, Cereal Science Today, 16, 334-340.
Kim, J.H., E.J. Tanhehco, and P.K.W. Ng. (2006). Effect of extrusion conditions on resistant starch formation from pastry wheat flour. Food Chemistry, 99,718-723.
Katyal, D., Ghugre, P.S., and S.A. Udipi. (2005). Resistant starch in selected raw and processed legumes. J. of Food Science and Technology, 42, 506–510.
Li, S., Gao, and Ward, R. (2011). Physicochemical properties and in vitro digestibility of resistant starch from mung bean (Phaseolus radiates) starch. Starch/Starke, 63, 171–178.
Lunn, J. and Buttriss, J. (2007). Carbohydrates and dietary fibre. J. compilation, British Nutrition Foundation, Nutrition Bulletin, 32, 21–64.
Ministry of Public health. (2013). Mung bean starch. No. 948-2556. Ministry of Public health. Thai industrial standards institute (TISI), Bangkok. [in Thai].
Parichat Phrukwiwattankul. (2013). Production of resistant starch from different types of starch and determination of their prebiotic properties. Master of Science in Food Technology, Prince of Songkla University. 151p. [in Thai].
Piyarat Noosuk. 2003. The assessment of the relationship between structure and functional properties of rice starch. Ph.D. Science (Food Technology), Chulalongkorn University. Bangkok. 183p. [in Thai].
Pongjanta, J., Utaipattanaceep, A., Naivikul, O. and Piyachomkwan, K. (2009). Debranching enzyme concentration effected on physicochemical properties and -amylase hydrolysis rate of resistant starch type III from amylase rice starch. Carbohydrate Polymer, 78, 5 – 8.
Raddy C.K., Haripriya, S., Mohamad, A. and Suriya, M. (2014). Preparation and characterization of resistant starch III from elephant foot yam (Amorphophallus paeonifolius) starch. Food Chemistry, 155(15), 38 – 44.
Ranhotra, G. S., Gelroth, J.A., and Glaser, B.K. (1996b). Energy value of resistant starch.J. of Food Science, 61(2), 453 – 455.
Ratchaneeporn Photinam, Anuchita Moongngram and Tatdao Paseephol. (2016). Chemical compositions and physical properties of mungbean and cowpea starch and application in cellophane noodles. Khonkaen agricultural J. 44 suppl. 1, 1073 – 1079. [in Thai].
Sajilata, M. G., Singhal, R.S., and Kulkarni. (2006). Resistant starch – a review.Comprehensive Reviews in Food Science and Food Safety, 5,1 – 17.
Sankhon, A., Amadou, I., Yao, W., Wang, H., Qian, H. and MIyuka, E. 2014. Effect of Different Heat-moisture Treatment on the Physicochemical properties of African Locust Bean (Parkia biglobosa) Starches. J. Agr. Sci. Tech. 16, 331–342.
Santhanee Puncha-arnon. (2012). Hydrothermal treatment of rice starch/flour to reduce swelling and increase resistant content. The Thailand Research Fund. Bangkok. [in Thai].
Shi, M., Chen, Y., Yu, S. and Gao, Q. (2013). Preparation and properties of RS III from waxy maize starch with pullulanase. Food Hydrocolloids, 33, 19–25.
Sirilak Phakdeesriphan and Jantanee Uriyapongson. (2010). Effect of harvest season and variety on resistant content and pasting properties of Taro flour and starch. Agricultural Sci. J. 41(3/1) Suppl.: 261-264. [in Thai].
Sriroth, K. and Piyachomkwan (2003). Starch Technology.3rd Ed. Kasetsart University Publisher, Bangkok. 303p. [in Thai].
Surendra, Babu, A.S. and Parimalavalli R. (2018). Effect of pullulanase debranching and storage temperatures on structural characteristics and digestibility of sweet potato starch. Journal of the Saudi Society of Agriculture Sciences, 17, 208 – 216.
Yadav, R.B., A. Sharma, and R.B.Yadav.(2010). Effect of storage on resistant starch content andin vitro starch digestibility of some pressure-cooked cereals and legumes commonly usedin India. International J. of Food Science and Technology, 45(12), 2449-2455.
Zhang, H. and Jin, Z. (2011). Preparation of resistant starch by hydrolysis of maize with pullulanase. Carbohydrate Polymer, 83, (2), 865 – 867.
Alexander, R.J. (1995). Resistant starch – new ingredient for the food industry. Cereal Foods World, 40(6), 455 – 458.
AOAC. 2000. Official Methods of Analysis of AOAC International. 17th ed. William Horwitz. U.S.A. Association of Official Analytical Chemist, Inc
Division of soil Biotechnology. (2007). Protein, Fat and Calcium content from vegetable. Division of soil Biotechnology. Land Development Department. [in Thai].
Ferguson, L.R., Tasman-Jones, C., Englyst, H., and Harris, P.J. (2000). Comparative effects of three resistant starch preparation on transit time and short chain fatty acid product in rats. Nutrition and Cancer, 36, 230 – 237.
Goni, I., Garcia-Diz, L., Manas, E. and Saura-Calixto, F. (1996). Analysis of resistant starch: a method for foods and food products. Food Chemistry, 56, 445 – 449.
Gonzalez-Soto, R. A., Mora-Escobedo, R., Hernandez-Sanchez-Rivera, M. and Bello-Perez, L.A. (2007). The influence of time and storage temperature on resistant starch formation from autoclaved debranched banana starch. Food Research International, 40(2): 304 – 310.
Hoover, R., and Manuel, H. (1996). Effect of heat – moisture treatment on the structure andphysicochemical properties of legume starches.Food Research International, 29(8), 731 – 750.
Jagannadham, K., Parimalavalli, R. and Surendra Babu, A. (2017). Effect of triple retrogradation treatment on chickpea resistant starch formation and its characterization. J. Food Sci Technol. 54 (4), 901 – 908.
Jacobasch, G., Dongowski, G., Schmiedl, D. and Muller-Schmehl, K. (2006). Hydrothermal treatment of Novelose 330 results in high yield of resistant starch type 3 with beneficial prebiotic properties and decreased secondary bile acid formation in rats. British J. of Nutrition 95, 1063-1074.
Juliano, B.O., (1971). A Simplified Assay for Milled-rice Amylose, Cereal Science Today, 16, 334-340.
Kim, J.H., E.J. Tanhehco, and P.K.W. Ng. (2006). Effect of extrusion conditions on resistant starch formation from pastry wheat flour. Food Chemistry, 99,718-723.
Katyal, D., Ghugre, P.S., and S.A. Udipi. (2005). Resistant starch in selected raw and processed legumes. J. of Food Science and Technology, 42, 506–510.
Li, S., Gao, and Ward, R. (2011). Physicochemical properties and in vitro digestibility of resistant starch from mung bean (Phaseolus radiates) starch. Starch/Starke, 63, 171–178.
Lunn, J. and Buttriss, J. (2007). Carbohydrates and dietary fibre. J. compilation, British Nutrition Foundation, Nutrition Bulletin, 32, 21–64.
Ministry of Public health. (2013). Mung bean starch. No. 948-2556. Ministry of Public health. Thai industrial standards institute (TISI), Bangkok. [in Thai].
Parichat Phrukwiwattankul. (2013). Production of resistant starch from different types of starch and determination of their prebiotic properties. Master of Science in Food Technology, Prince of Songkla University. 151p. [in Thai].
Piyarat Noosuk. 2003. The assessment of the relationship between structure and functional properties of rice starch. Ph.D. Science (Food Technology), Chulalongkorn University. Bangkok. 183p. [in Thai].
Pongjanta, J., Utaipattanaceep, A., Naivikul, O. and Piyachomkwan, K. (2009). Debranching enzyme concentration effected on physicochemical properties and -amylase hydrolysis rate of resistant starch type III from amylase rice starch. Carbohydrate Polymer, 78, 5 – 8.
Raddy C.K., Haripriya, S., Mohamad, A. and Suriya, M. (2014). Preparation and characterization of resistant starch III from elephant foot yam (Amorphophallus paeonifolius) starch. Food Chemistry, 155(15), 38 – 44.
Ranhotra, G. S., Gelroth, J.A., and Glaser, B.K. (1996b). Energy value of resistant starch.J. of Food Science, 61(2), 453 – 455.
Ratchaneeporn Photinam, Anuchita Moongngram and Tatdao Paseephol. (2016). Chemical compositions and physical properties of mungbean and cowpea starch and application in cellophane noodles. Khonkaen agricultural J. 44 suppl. 1, 1073 – 1079. [in Thai].
Sajilata, M. G., Singhal, R.S., and Kulkarni. (2006). Resistant starch – a review.Comprehensive Reviews in Food Science and Food Safety, 5,1 – 17.
Sankhon, A., Amadou, I., Yao, W., Wang, H., Qian, H. and MIyuka, E. 2014. Effect of Different Heat-moisture Treatment on the Physicochemical properties of African Locust Bean (Parkia biglobosa) Starches. J. Agr. Sci. Tech. 16, 331–342.
Santhanee Puncha-arnon. (2012). Hydrothermal treatment of rice starch/flour to reduce swelling and increase resistant content. The Thailand Research Fund. Bangkok. [in Thai].
Shi, M., Chen, Y., Yu, S. and Gao, Q. (2013). Preparation and properties of RS III from waxy maize starch with pullulanase. Food Hydrocolloids, 33, 19–25.
Sirilak Phakdeesriphan and Jantanee Uriyapongson. (2010). Effect of harvest season and variety on resistant content and pasting properties of Taro flour and starch. Agricultural Sci. J. 41(3/1) Suppl.: 261-264. [in Thai].
Sriroth, K. and Piyachomkwan (2003). Starch Technology.3rd Ed. Kasetsart University Publisher, Bangkok. 303p. [in Thai].
Surendra, Babu, A.S. and Parimalavalli R. (2018). Effect of pullulanase debranching and storage temperatures on structural characteristics and digestibility of sweet potato starch. Journal of the Saudi Society of Agriculture Sciences, 17, 208 – 216.
Yadav, R.B., A. Sharma, and R.B.Yadav.(2010). Effect of storage on resistant starch content andin vitro starch digestibility of some pressure-cooked cereals and legumes commonly usedin India. International J. of Food Science and Technology, 45(12), 2449-2455.
Zhang, H. and Jin, Z. (2011). Preparation of resistant starch by hydrolysis of maize with pullulanase. Carbohydrate Polymer, 83, (2), 865 – 867.
ดาวน์โหลด
เผยแพร่แล้ว
2018-08-06
ฉบับ
ประเภทบทความ
บทความวิจัย (Research Article)
สัญญาอนุญาต
โปรดกรอกเอกสารและลงนาม "หนังสือรับรองให้ตีพิมพ์บทความในวารสารวิจัยมหาวิทยาลัยราชภัฏพระนคร สาขาวิทยาศาสตร์และเทคโนโลยี" ก่อนการตีพิมพ์
