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Tropical Journal of Pharmaceutical Research
Pharmacotherapy Group, Faculty of Pharmacy, University of Benin, Benin City, Nigeria
ISSN: 1596-5996 EISSN: 1596-5996
Vol. 13, No. 9, 2014, pp. 1393-1400
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Bioline Code: pr14192
Full paper language: English
Document type: Research Article
Document available free of charge
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Tropical Journal of Pharmaceutical Research, Vol. 13, No. 9, 2014, pp. 1393-1400
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Characterization of Digestion Resistance Sweet Potato Starch Phosphodiester
Li, Guanglei; Liu, Benguo; Zhang, Guocong; Zeng, Jie; Sun, Junliang & Ma, Hanjun
Abstract
Purpose: To analyze the physicochemical properties and in vitro digestibility of sweet potato starch
phosphodiester prepared using sodium trimetaphosphate.
Methods: The physicochemical properties of sweet potato starch phosphodiester were analyzed by
using infrared spectrometry (IR), differential scanning calorimetry (DSC) and rapid visco-analyser
(RVA). In addition, an in vitro digestibility method was applied to investigate starch digestion
performances. Results: FTIR spectrum showed new absorption peaks at 1033 cm-1 indicating that an esterification
cross-linking reaction was found between sweet potato starch and sodium trimetaphosphate. Similar
gelatinization temperature (70 ℃), enthalpy change (10 J/g), and peak viscosity (600 cp) were obtained
for sweet potato starch phosphodiester and the raw starch indicating that their gelatinization properties
were identical. Compared with sweet potato starch, digestible starch content of sweet potato starch
phosphodiester decreased sharply (from 63.4 to 15.8 %), while digestion resistance starch content
increased significantly (from 14.5 to 58.7 %). Based on completion of starch hydrolysis, the glycaemic
index (GI) of sweet potato starch phosphodiester was predicted to be 66.31.
Conclusion: Derived sweet potato starch phosphodiester presents higher digestibility and may be
useful as a medium glycemic index (GI) food for diabetic patients.
Keywords
Sweet potato starch; Phosphodiester; Digestion resistance; Digestibility; Glycemic index
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