Formation of enzyme resistant starch during autoclaving of wheat starch : Studies in vitro and in vivo

Björck, I.Lund University,Lunds universitet,Centrum för preventiv livsmedelsforskning,Universitetets särskilda verksamheter,Food for Health Science Centre,University Specialised Centres (author)

The formation of in vitro resistant starch (RS) during autoclaving and freeze-drying of wheat starch suspension was evaluated. A substantial amount of starch, up to 8% (dry weight basis), was rendered resistant to amylases during heat-treatment unless solubilised in KOH, whereas freeze-drying had only marginal effects. Heat-treated wheat starch was incorporated into test diets to provide different levels of RS (0–5 %). The digestibility of starch was measured in vivo through balance experiments in normal rats and in rats treated with Nebacitin to suppress hind-gut fermentation. RS remained essentially undigested also in vivo. However, like certain types of dietary fibre, RS was readily metabolised (80–92 %) by the hind-gut microflora. Starch analysed with an enzymic method, in vitro accessible starch (AS), seemed to correspond to starch digestible in vivo. The in vivo digestibility of AS was close to 100 % whether Nebacitin was present or not. Energy utilisation decreased significantly with increasing level of RS in the diet. The biological value of dietary protein increased with increasing intake of RS in normal rats whereas no effect was noted in animals treated with Nebacitin. We conclude that RS formed during heat-treatment should be regarded as an easily fermentable dietary fibre component.

Nyman, M.Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)inl-mny (author)
Pedersen, B.Carlsberg Research Center / Carlsberg Laboratory (author)
Siljeström, M.Lund University (author)
Asp, N. G.Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)inl-nga (author)
Eggum, B. O.Research Center Foulum (author)
Centrum för preventiv livsmedelsforskningUniversitetets särskilda verksamheter (creator_code:org_t)

By the author/editor: Björck, I.; Nyman, M.; Pedersen, B.; Siljeström, M.; Asp, N. G.; Eggum, B. O.

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ENGINEERING AND TECHNOLOGY: ENGINEERING AND ...; and Other Engineerin ...; and Food Engineering

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