Tropical Journal of Pharmaceutical Research

Original Research Article | OPEN ACCESS

Characterization of Digestion Resistance Sweet Potato Starch Phosphodiester

Guanglei Li¹ , Benguo Liu¹, Guocong Zhang², Jie Zeng¹, Junliang Sun¹, Hanjun Ma¹

¹School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003; ²Shijiazhuang Academy of Agricultural and Forestry Sciences, Shijiazhuang, 050041, China.

For correspondence:- Guanglei Li Email: lgl70hist@163.com Tel:+863733693693

Received: 24 February 2014 Accepted: 24 July 2014 Published: 24 September 2014

Citation: Li G, Liu B, Zhang G, Zeng J, Sun J, Ma H. Characterization of Digestion Resistance Sweet Potato Starch Phosphodiester. Trop J Pharm Res 2014; 13(9):1393-1400 doi: 10.4314/tjpr.v13i9.3

© 2014 The authors.
This is an Open Access article that uses a funding model which does not charge readers or their institutions for access and distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) and the Budapest Open Access Initiative (http://www.budapestopenaccessinitiative.org/read), which permit unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited..

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 ^oC), 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