Study on physicochemical properties and in vitro digestion of the resistant starch from Eleusina coracana (L.) Gaertn

Authors

Jia-li CHEN, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410007 , China
Jing-jie LIU, Administration for Market Regulation of Luzhai, Liuzhou, Guangxi 545600 , China
Pan-fei XIAO, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410007 , China
Le WANG, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410007 , China
Li-ya MA, Inner Mongolia Red Sun Food Co., Ltd., Huhehaote, Inner Mongolia 010000 , China
Chi-ling LI, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410007 , China ；Inner Mongolia Red Sun Food Co., Ltd., Huhehaote, Inner Mongolia 010000 , China

Abstract

The resistant starch (RS₃) was prepared by ultrasonic and thermal-press processing using the starch from Eleusine cor-acana (L.) Gaertn (finger millet) as a raw material. The physicochemical properties and digestive characteristics of the finger millet RS₃ were characterized. The results showed that compared with the raw starch of finger milletraw, RS₃ had greater solubility, thermal stability and freeze-thaw stability; while its swelling and settling properties were small, and these characteristics could be used to improve the texture of the food and increase the crispness of the food. Compared with ordinary corn RS₃, the finger millet RS₃ had better freeze-thaw stability and coagulability. Electron microscopy results showed that the surface of the finger millet RS₃ was much rougher than that of corn RS₃. From the perspective of in vitro digestion, the finger millet RS₃ had stronger digestion resistance than corn RS₃, and could be used to develop functional foods for lowering blood glucose level.

Publication Date

2-18-2023

First Page

24

Last Page

27

DOI

10.13652/j.issn.1003-5788.2020.12.005

Recommended Citation

CHEN, Jia-li; LIU, Jing-jie; XIAO, Pan-fei; WANG, Le; MA, Li-ya; and LI, Chi-ling (2023) "Study on physicochemical properties and in vitro digestion of the resistant starch from Eleusina coracana (L.) Gaertn," Food and Machinery: Vol. 36: Iss. 12, Article 5.
DOI: 10.13652/j.issn.1003-5788.2020.12.005
Available at: https://www.ifoodmm.cn/journal/vol36/iss12/5

References

[1] 李时珍.本草纲目:中[M].北京:中国档案出版社,1999:1 448.
[2] OWHERUO J O,IFESAN B O T,KOLAWOLE A O.Physicochemical properties of malted finger millet(Eleusine coracana)and pearl millet(Pennisetum glaucum)[J].Food Science & Nutrition,2019,7(2):476-482.
[3] DIVYA M,KARTHIKEYAN S,RAVI C,et al.Isolation of β-glucan from Eleusine coracana and its antibiofilm,antidiabetic,antioxidant,and biocompatible activities[J].Microbial Pathogenesis,2020,140:103955.
[4] SHOBANA S,HARSHA M R,PLATEL K,et al.Amelioration of hyperglycaemia and its associated complications by finger millet(Eleusine coracana L.)seed coat matter in streptozotocin-induced diabetic rats[J].British Journal of Nutrition,2011,104(12):1 787-1 795.
[5] KIM J S,HYUN T K,KIM M J.The inhibitory effects of ethanol extracts from sorghum,foxtail millet and proso millet on α-glucosidase and α-amylase activities(Article)[J].Food Chemistry,2011,124(4):1 647-1 651.
[6] PRADHAN A,NAG S K,PATIL S K.Dietary management of finger millet(Eleusine coracana L.Gaerth)controls diabetes[J].Current Science,2010,98(6):763-765.
[7] MA Zhen,BOYE J I.Research advances on structural characterization of resistant starch and its structure-physiological function relationship:A review[J].Critical Reviews in Food Science & Nutrition,2018,58(7):1 059.
[8] 何健,王韧,张昊,等.改性蜡质玉米淀粉抗消化组分的理化性质及分子结构表征[J].食品与机械,2016,32(5):1-4,10.
[9] XIANG Jin-le,APEA-BAH F B,NDOLO V U,et al.Profile of phenolic compounds and antioxidant activity of finger millet varieties[J].Food Chemistry,2019,275:361-368.
[10] XIANG Jin-le,LI Wan-hua,NDOLO V U,et al.A comparative study of the phenolic compounds and in vitro antioxidant capacity of finger millets from different growing regions in Malawi[J].Journal of Cereal Science,2019,87:143-149.
[11] 张倩,肖华西,杨帆,等.酶法及压热—酶法制备大米抗性淀粉的理化性质比较[J].中国粮油学报,2019,34(10):23-28.
[12] WU Tsung-yen,CHANG Chih-ren,CHANG Tsai-ju,et al.Changes in physicochemical properties of corn starch upon modifications by atmospheric pressure plasma jet[J].Food Chemistry,2019,283:46-51.
[13] 张伟,张焕新,张海涛,等.银杏抗性淀粉的微波-酶法制备及性质研究[J].食品工业,2018,39(10):5-10.
[14] MA Zhen,YIN Xiu-xiu,HU Xin-zhong,et al.Structural characterization of resistant starch isolated from Laird lentils(Lens culinaris)seeds subjected to different processing treatments[J].Food Chemistry,2018,263:163-170.
[15] 吴桂玲,李文浩,刘立品,等.脂类和颗粒结合蛋白对小麦A、B淀粉理化性质的影响[J].中国粮油学报,2016,31(8):17-23.
[16] HUNG P V,VIEN N L,LAN PHI N T.Resistant starch improvement of rice starches under a combination of acid and heat-moisture treatments(Article)[J].Food Chemistry,2016,191:67-73.
[17] 王晓培,陈正行,李娟,等.湿热处理对大米淀粉理化性质及其米线品质的影响[J].食品与机械,2017,33(5):182-187,210.
[18] SHARMA B,GUJRAL H S,SOLAH V.Effect of incorporating finger millet in wheat flour on mixolab behavior,chapatti quality and starch digestibility[J].Food Chemistry,2017,231:156-164.
[19] 余世锋,于淼,孙天颖,等.大米RS3型抗性淀粉的物化性质研究[J].食品科技,2013(4):154-159.
[20] 扶熊,黄强.食用变性淀粉[M].北京:中国轻工业出版社,2016:278.
[21] CAI Li-ming,SHI Yong-cheng.Self-assembly of short linear chains to A-and B-type starch spherulites and their enzymatic digestibility[J].Journal of Agricultural and Food Chemistry,2013,61(45):10 787-10 797.
[22] 欧阳梦云,王燕,赵传文.RS3型籼米抗性淀粉制备方法对其结构和理化性质的影响[J].食品与机械,2017,33(8):14-18.