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dextrin/kartoffelplante
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Prebiotic properties of potato starch dextrins.
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The objective of the present study was to compare the prebiotic properties of starch dextrins, that is, resistant dextrins obtained from potato starch in the process of simultaneous thermolysis and chemical modification, which were selected based on previous research. Both prepared dextrins met the
The citric acid-modified, enzyme-resistant dextrin from potato starch as a potential prebiotic.
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In the present study, enzyme-resistant dextrin, prepared by heating of potato starch in the presence of hydrochloric (0.1% dsb) and citric (0.1% dsb) acid at 130ºC for 3 h (CA-dextrin), was tested as a source of carbon for probiotic lactobacilli and bifidobacteria cultured with intestinal bacteria
Enzyme-resistant dextrins from potato starch for potential application in the beverage industry.
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The objective of this study was to produce soluble enzyme-resistant dextrins by microwave heating of potato starch acidified with small amounts of hydrochloric and citric acids and to characterize their properties. Twenty five samples were initially made and their solubility was determined. Three
The action of sweet potato -amylase on glycogen and amylopectin: formation of a novel limit dextrin.
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Reversible thermal transition of soluble branched chains from slightly acid-treated potato starch.
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The reversible thermal transition of soluble branched starch chains prepared from slightly acid-treated potato starch granules (ATS) was investigated. Potato starch was immersed in 15% sulfuric acid to obtain ATS with a 1% hydrolysis rate. About half of the molecules of ATS, which spontaneously
Effect of amylose deposition on potato tuber starch granule architecture and dynamics as studied by lintnerization.
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The effect of amylose deposition on the amylopectin crystalline lamellar organization in potato starch granules was studied by mild acid, so-called lintnerization, of potato tuber starch transgenically engineered to deposit different levels of amylose. The starch granules were subjected to
Substituent distribution in highly branched dextrins from methylated starches.
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Granular potato starch and amylopectin potato starch were methylated to molar substitutions (MS) up to 0.29. Extensive alpha-amylase digestion gave mixtures of partially methylated oligomers. Precipitation of larger fragments by methanol yielded mainly alpha-limit dextrins (84-99%). Methanol
Phosphate esters in amylopectin clusters of potato tuber starch.
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Starch phosphate is important in starch metabolism and in order to deduce its location and structural effects in clusters and building blocks of amylopectin, these were isolated from a normal potato (WT) and two starches with antisense suppressed glucan water dikinase (asGWD) activity and starch
Influence of amylopectin structure and degree of phosphorylation on the molecular composition of potato starch lintners.
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Morphology, molecular structure, and thermal properties of potato starch granules with low to high phosphate content were studied as an effect of mild acid hydrolysis (lintnerization) to 80% solubilization at two temperatures (25 and 45°C). Light microscopy showed that the lintners contained
Improved hatchability and posthatch performance in turkey poults receiving a dextrin-iodinated casein solution in ovo.
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Two experiments were conducted with a commercial turkey company using a commercial egg injection system to investigate the effect of a dextrin-iodinated casein solution injected in ovo at 25 d of incubation on turkey poult hatchability, hatch weight, and growth (6 or 7 d posthatch). In experiment 1,
[The effects of indigestible dextrin on sugar tolerance: III. Improvement in sugar tolerance by indigestible dextrin on the impaired glucose tolerance model].
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Recently developed, Indigestible Dextrin (PF-C) is a low viscosity, water-soluble dietary fiber obtained by heating and enzyme-treatment of potato starch. It has an average molecular weight of 1600. Results from methylation analysis via gas chromatography show the indigestible portion to be a
Effect of in ovo feeding of dextrin-iodinated casein in broilers: II. Hatch window and growth performance.
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Studies were conducted using a commercial InovojectTM system to determine effects of in ovo feeding of dextrin and iodinated casein (IC) on hatch and posthatch growth in broilers. At ∼18.5 d embryonic development, eggs were treated with 0, 240, or 480 μg IC/mL in saline (Cont, IC240, and IC480) or
Phosphorylation of starch and dextrin by dry-heating in the presence of phosphate, and their calcium phosphate-solubilizing ability.
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Starch and dextrin were phosphorylated by dry-heating in the presence of phosphate, and their properties were examined. The phosphorylation of starch was accelerated with decreasing moisture, rising incubation temperature and prolongation of the incubation period. However, a rise in incubation
Acid hydrolysis of native and annealed starches and branch-structure of their Naegeli dextrins.
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Eight commercial starches, including common corn, waxy corn, wheat, tapioca, potato, Hylon V, Hylon VII, and mung bean starch, were annealed by a multiple-step process, and their gelatinization characteristics were determined. Annealed starches had higher gelatinization temperatures, reduced
[The effects of indigestible dextrin on sugar tolerance: I. Studies on digestion-absorption and sugar tolerance].
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It is widely acknowledged that high viscosity water-soluble dietary fibers such as pectin and guar gum affect a lowering of blood glucose levels and a reducing of insulin secretion following a sugar load. However, as dietary fibers vary in origin and in chemical properties, their physiological
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