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In Vitro Digestibility of Nanoporous Wheat Starch Aerogels

Ubeyitogullari, Ali, Brahma, Sandrayee, Rose, Devin J., Ciftci, Ozan N.
Journal of agricultural and food chemistry 2018 v.66 no.36 pp. 9490-9497
aerogels, cooking, crosslinking, functional foods, gelatinization temperature, in vitro digestibility, ingredients, nanopores, phosphorus, resistant starch, sodium, wheat starch, xerogels
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.