Effect of
Pyrodextrinization, Crosslinking and Heat-Moisture
Treatment on In vitro Formation and Digestibility of
Resistant Starch from African Locust Bean (Parkia
biglobosa)
Abdoulaye Sankhon1,2,
Wei-Rong Yao1*, Issoufou Amadou1,
Heya Wang1, He Qian1 and Moustapha
Sangare2
1State Key Laboratory of Food
Science and Technology, School of Food Science and
Technology, Jiangnan University, Wuxi 214122, PR China,
2Departement de Chimie Faculté des Sciences
de la Nature Université Julius Nyereré de Kankan, Guinea
*For correspondence: E-mail:
yaoweirongcn@jiangnan.edu.cn Tel:
+8651085328726; Fax: +8651085329081
Received: 6 July
2012
Revised accepted:
2 February 2013
Tropical
Journal of Pharmaceutical Research, April 2013;
12(2): 173-179
http://dx.doi.org/10.4314/tjpr.v12i2.7
Abstract
Purpose: This investigation was carried out
to determine the impact of Parkia biglobosa starch
modification on the fractions, namely rapidly digestible
starch (RDS), slowly digestible starch (SDS), and
resistant starch (RS).
Methods: Aqueous solution of sodium
hypochlorite and potassium hydroxide was used to extract
starch prior to modification by pyrodextrinization,
cross-linking and heat-moisture treatment. Solubility,
swelling power, x-ray diffraction, scanning electron
microscopy (SEM) and thermal properties of the native
and modified starches were also studied.
Results: Pyrodextrinization (PD),
cross-linking (CL), and heat-moisture treatment (HMT)
reduced the swelling power to 6.73, 4.17 and 5.57 g/g,
respectively but increased solubility by 59.0, 41, 41.5
and 39.5 %, respectively, and tended to decrease
gelatinization enthalpy (ΔH). Starch yield was 25.7 % on
a whole seed basis. RS content significantly (p < 0.05)
increased to 46.3, 49.2 and 45.3 %, respectively
following PD, CL and HMT.X-ray diffraction resulrs indicate the presence of
V-type crystallinity in the modified parkia starch while
SEM showed PD and CL starch structures were more compact
and dense than HMT starch which was irregularly-shaped
formed.
Conclusion: Native parkia starch modified by
pyrodextrinization, cross-linking and heat-moisture
treatment showed appreciably higher thermal stability
which makes it suitable for incorporation in foods that
are subject to high temperature processing and high
shear.
Keywords:
Pyrodextrinization, Crosslinking, Heat-moisture
treatment, Gelatinization, Resistant starch, Parkia
biglobosa
