Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids

Okumuş B., Tacer-Caba Z., Kahraman K., Nilüfer-Erdil D.

FOOD CHEMISTRY, cilt.240, ss.550-558, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 240
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.foodchem.2017.07.157
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.550-558
  • Anahtar Kelimeler: Brown lentil, Resistant starch type-5, Amylose-lipid complex, Physicochemical properties, LIPID COMPLEX-FORMATION, IN-VITRO DIGESTIBILITY, DIETARY FIBER, FATTY-ACIDS, AMYLOSE, PEA, WHEAT, GELATINIZATION, CHICKPEA, COOKING
  • Abdullah Gül Üniversitesi Adresli: Evet

Özet

This study aimed to characterize the brown lentil (Lens culinaris Medikus) starch and investigate the formation of amylose-lipid complexes (Resistant Starch Type V) by the addition of different lipids/fatty acids (10%, w/w) to both raw and cooked starch samples. Resistant starch content (measured by the official method of AACCI (Method 32-40), using the resistant starch assay kit) of raw brown lentil starch (BLS) increased significantly by the additions of lipids/fatty acids, starch sample complexed with HSO (hydrogenated sunflower oil) (14.1 +/- 0.4%) being the highest. For the cooked starch/lipid complexes, more profound effect was evident (22.2-67.7%). Peak, breakdown and trough viscosity values of the amylose-lipid complexed starches were significantly lower than that of BLS (p < 0.05), while significant decreases in the setback and final viscosities were only detected in oil samples, but not in fatty acids. Each lipid in concern exerted different effects on the digestibility of starch and amylose-lipid complex formation while having no substantial differential effects on the thermal properties of starch depicted by differential scanning calorimetry (DSC). Amylose-lipid complex formation with suitable fatty acids/lipids seems a promising way of increasing resistant starch content of food formulations. Although the applications being quite uncommon yet, brown lentil seems to have potential both as a starch and also as a resistant starch source.