Fermentation of native wheat, potato, and pea starches, and their preparations by Bifidobacterium - changes in resistant starch content

The aim of this study was to evaluate the capability of the selected Bifidobacterium strains to utilise resistant starch fraction (RS) from native starches of the following origin: wheat, potato, and pea, and their preparations obtained experimentally by physical and enzymatic modifications. Further...

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Bibliographic Details
Published in:Czech Journal of Food Sciences 2012-01, Vol.30 (1), p.9-14
Main Authors: Wronkowska, M., Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research, Soral-Smietana, M., Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research
Format: Article
Language:English
Subjects:
ALMIDON
ALMIDONES MODIFICADOS
AMIDON
AMIDON INDUSTRIEL
AMIDON MODIFIE
BIFIDOBACTERIUM
BIFIDOBACTERIUM ANIMALIS
BIFIDOBACTERIUM BREVE
BIFIDOBACTERIUM PSEUDOLONGUM
BLE
CRECIMIENTO
CROISSANCE
EXPERIMENTACION IN VITRO
EXPERIMENTATION IN VITRO
FERMENTACION
FERMENTATION
FOOD PROCESSING
GELIFICACION
GELIFICATION
GROWTH
GUISANTE
http://www.fao.org/aos/agrovoc#c_13177
http://www.fao.org/aos/agrovoc#c_13551
http://www.fao.org/aos/agrovoc#c_15524
http://www.fao.org/aos/agrovoc#c_16131
http://www.fao.org/aos/agrovoc#c_23898
http://www.fao.org/aos/agrovoc#c_24137
http://www.fao.org/aos/agrovoc#c_2855
http://www.fao.org/aos/agrovoc#c_3394
http://www.fao.org/aos/agrovoc#c_37969
http://www.fao.org/aos/agrovoc#c_4810
http://www.fao.org/aos/agrovoc#c_4883
http://www.fao.org/aos/agrovoc#c_7369
http://www.fao.org/aos/agrovoc#c_8045
http://www.fao.org/aos/agrovoc#c_8373
IN VITRO EXPERIMENTATION
in vitro fermentation
JELLIFICATION
MICROSCOPIA
MICROSCOPIE
MICROSCOPY
MODIFIED STARCHES
PAPA
PEAS
POIS
POMME DE TERRE
POTATOES
PROCESAMIENTO DE ALIMENTOS
PRODUCTOS AMILACEOS
STARCH
starch gelanisation
starch modification
STARCH PRODUCTS
Starches
Strains (organisms)
Substrates
TRAITEMENT DES ALIMENTS
TRIGO
ULTAESTRUCTURA
ULTRASTRUCTURE
Wheat
WHEATS
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Description
Summary:The aim of this study was to evaluate the capability of the selected Bifidobacterium strains to utilise resistant starch fraction (RS) from native starches of the following origin: wheat, potato, and pea, and their preparations obtained experimentally by physical and enzymatic modifications. Furthermore, the potential influence of the gelatinisation process on the degree of utilisation of RS from the investigated starch samples was studied. The strains B. pseudolongum KSI9, B. animalis KS20a1, and B. breve KN14 were chosen. The native starches and their preparations were characterised by their different contents of the RS fraction, which was metabolised during in vitro fermentation for Bifidobacterium growth. The highest decrease in the RS content was observed in the case of native potato and pea starches after 24-h fermentation by Bifidobacterium strains. The RS fraction of the wheat starch preparation was generally a better substrate for the selected bacteria (19-34%) in comparison with the native wheat starch (0-13%). The gelatinisation process of the native starches and their preparations had a negligible effect on the RS fraction utilised as a substrate for stimulating the growth of the Bifidobacterium strains selected.
ISSN:1212-1800
1805-9317
DOI:10.17221/18/2011-cjfs