Pyrodextrinization of yam (Dioscorea sp.) starch isolated from tubers grown in Brazil and physicochemical characterization of yellow pyrodextrins.

Mighay Lovera, George Meredite Cunha de Castro, Natalia da Rocha Pires, Maria do Socorro Rocha Bastos, Márjory Lima Holanda-Araújo, Alexander Laurentin, Renato de Azevedo Moreira, Hermógenes David de Oliveira

Journal: Carbohydrate polymers 2021;242():116382

PMID: 32564854

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Abstract

This study optimizes the pyrodextrinization of yam (Dioscorea sp.) starch isolated from tubers grown in Brazil to produce a yellow pyrodextrin with the lowest enzymatically available starch (AS) content and color difference (ΔE) index. At 140 °C (fixed heating temperature), the effects of acid concentration (0.65 - 2.99 g of HCl/kg of starch) and incubation time (53 - 307 min) on the response variables were evaluated using a response surface methodology. Some physicochemical characteristics were also determined on pyrodextrins. Both factors negatively affected the AS content, although positively influenced the ΔE (P < 0.05). The yellow pyrodextrin produced with 1.82 g/kg and heating for 307 min, presented physicochemical properties similar to the commercial pyrodextrins from potato starch, with 46.6 % of AS, 24.5 of ΔE, high solubility and very low viscosity. The pyrodextrinization caused a decrease of 30 - 54 % in AS content (P < 0.05), making these yam pyrodextrins a promising material for water-soluble and very low viscous dietary fiber.

Address: Department of Biochemistry and Molecular Biology, Federal University of Ceará, CEP 60440-900, Fortaleza, Ceará, Brazil; University of Fortaleza, Health Sciences Center, Av. Washington Soares, 1321 Edson Queiroz, CEP 60811-905, Fortaleza, Ceará, Brazil. Electronic address: [email protected].; Department of Biochemistry and Molecular Biology, Federal University of Ceará, CEP 60440-900, Fortaleza, Ceará, Brazil. Electronic address: [email protected].; Department of Organic and Inorganic Chemistry, Federal University of Ceará, CEP 60440-554, Fortaleza, Ceará, Brazil. Electronic address: [email protected].; Food Packaging Technology Laboratory, Embrapa Agroindústria Tropical, St. Dr. Sara Mesquita, 2270-Pici, CEP 60511-110, Fortaleza, Ceará, Brazil. Electronic address: [email protected].; Department of Biochemistry and Molecular Biology, Federal University of Ceará, CEP 60440-900, Fortaleza, Ceará, Brazil. Electronic address: [email protected].; Instituto de Biología Experimental, Facultad de Ciencias, Universidad Central de Venezuela, Apartado postal 47114, Caracas, 1041-A, Venezuela. Electronic address: [email protected].; University of Fortaleza, Health Sciences Center, Av. Washington Soares, 1321 Edson Queiroz, CEP 60811-905, Fortaleza, Ceará, Brazil. Electronic address: [email protected].; Department of Biochemistry and Molecular Biology, Federal University of Ceará, CEP 60440-900, Fortaleza, Ceará, Brazil. Electronic address: [email protected].

DOI: 10.1016/j.carbpol.2020.116382

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https://antibodies.cancer.gov/detail/CPTC-HLA-B-1

MeSH Terms: Brazil, Chemistry, Physical, Dextrins, Dioscorea, Particle Size, Starch, Surface Properties, Viscosity