In Vitro Digestibility of Nanoporous Wheat Starch Aerogels

Ali Ubeyitogullari, Sandrayee Brahma, Devin J. Rose, Ozan N. Ciftci

Research output: Contribution to journalArticle

11 Scopus citations

Abstract

This study reports the in vitro digestibility of starch aerogels for the first time. The relative crystallinities of the wheat starch aerogels (WSAs) produced at gelatinization temperatures of 120 °C (WSA-120C), 130 °C (WSA-130C), and 120 °C with the addition of sodium metaphosphate (STMP) (WSA-STMP) and xerogel were similar. However, WSA-120C showed the highest amylose-lipid complex content. The addition of STMP created some cross-linked starch with a phosphorus content of 0.023%. Resistant starch (RS) contents of WSA-STMP (33.5%) and xerogel (26.9%) were higher than the other samples when they were uncooked prior to digestion. Nevertheless, the RS contents of WSA-STMP and xerogel decreased drastically with cooking. RS contents of WSA-120C and WSA-130C were stable with cooking and provided 4.5- and 3.0-fold increases in the RS content, respectively. WSA is a promising functional food ingredient with a high RS content, even after cooking.

Original languageEnglish (US)
Pages (from-to)9490-9497
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume66
Issue number36
DOIs
StatePublished - Sep 12 2018

Keywords

  • aerogel
  • digestibility
  • nanoporous
  • resistant starch
  • supercritical
  • wheat starch

ASJC Scopus subject areas

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

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