Enzymatic Modification of Corn Starch Influences Human Fecal Fermentation Profiles

Angela Dura, Devin J. Rose, Cristina M. Rosell

Research output: Contribution to journalArticle

5 Scopus citations

Abstract

Enzymatically modified starches have been widely used in food applications to develop new products, but information regarding digestion and fecal fermentation of these products is sparse. The objective of this study was to determine the fermentation properties of corn starch modified with α-amylase, amyloglucosidase, or cyclodextrin glycosyltransferase and the possible role of hydrolysis products. Samples differed in their digestibility and availability to be fermented by the microbiota, resulting in differences in microbial metabolites produced during in vitro fermentation. The presence or absence of hydrolysis products and gelatinization affected starch composition and subsequent metabolite production by the microbiota. Amyloglucosidase-treated starch led to the greatest production of short- and branched-chain fatty acid production by the microbiota. Results from this study could be taken into consideration to confirm the possible nutritional claims and potential health benefits of these starches as raw ingredients for food development.

Original languageEnglish (US)
Pages (from-to)4651-4657
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume65
Issue number23
DOIs
StatePublished - Jun 14 2017

Keywords

  • corn starch
  • digestion
  • enzymatic modification
  • fermentation
  • short-chain fatty acids

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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