Tropical Journal of Pharmaceutical Research

Original Research Article | OPEN ACCESS

Preparation of resistant sweet potato starch by steam explosion technology using response surface methodology

Guanglei Li , Lingling Pang, Fei Li, Jie Zeng, Junliang Sun

School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China;

For correspondence:- Guanglei Li Email: lgl70_hist@163.com Tel:+863733693693

Received: 17 December 2016 Accepted: 22 April 2017 Published: 30 May 2017

Citation: Li G, Pang L, Li F, Zeng J, Sun J. Preparation of resistant sweet potato starch by steam explosion technology using response surface methodology. Trop J Pharm Res 2017; 16(5):1121-1127 doi: 10.4314/tjpr.v16i5.21

© 2017 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 obtain the optimal conditions and analyze the structure, gelatinization, and digestion characteristics of resistant sweet potato starch prepared by steam explosion (SE) technology.

Methods: A response surface method was used to investigate the effects of explosion pressure, pressure-holding time and autoclaving time on digestion resistance of sweet potato starch. The resulting resistant sweet potato starch was identified by Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), and for in vitro starch digestion rate.

Results: The optimum preparation conditions for resistant sweet potato starch were explosion pressure, 2.1 MPa; pressure-holding time, 56 s; and autoclaving time, 26 min. Under these conditions, digestion resistance of sweet potato starch of up to 37.73 ± 0.86 % was obtained. Infra-red spectra indicate that no new chemical groups appeared in the structure of the resistant starch. Furthermore, a gelatinisation-induced endothermic peak was observed in the DSC thermogram of potato starch at about 160 °C. The in vitro digestion data showed that the in vitro digestion rate had undergone a significant decrease.

Conclusion: Sweet potato starch treated by SE and autoclaving has lower digestibility and therefore, can potentially be used in food or medicine for diabetic patients

Keywords: Resistant sweet potato starch, Steam explosion, Digestion resistance, Starch digestion rate, Response surface methodology