In vitro digestibility of normal and waxy corn starch is modified by the addition of Tween 80

• Published in: International journal of biological macromolecules 2018-09, Vol.116, p.715-720
• Main Authors: Vernon-Carter, E.J., Alvarez-Ramirez, J., Bello-Perez, L.A., Garcia-Hernandez, A., Roldan-Cruz, C., Garcia-Diaz, S.
• Format: Article
• Language: English
• Subjects: In vitro digestibility; Starch; Tween 80
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2018.05.076

Aqueous dispersions of normal and waxy corn starch (3% w/w) were mixed with Tween 80 (0, 7.5, 15, 22.5 and 30 g/100 g of starch), and gelatinized (90 °C, 20 min). Optical microscopy of the gelatinized starch dispersions (GSDx; x = Tween 80 concentration) revealed that the microstructure was characterized by a continuous phase of leached amylose and amylopectin entangled chains, and a dispersed phase of insoluble remnants, called ghosts, on whose surface small granules were observed, imputed to Tween 80. The apparent viscosity of the GSDx decreased as the concentration of Tween 80 increased (up to about 70–90%). FTIR analysis of dried GSDx indicated that Tween 80 addition decreased short-range ordering. The content of rapidly digestible starch (RDS) and resistant starch (RS) fractions tended to increase significantly, at the expense of a significant decrease of slowly digestible starch (SDS) fraction, an effect that may be attributed to the increase of amorphous structures and starch chain-surfactant complexes. The RDS and RS increase was more pronounced for normal than for waxy corn starch, and the significance of the increase was dependent on Tween 80 concentration. Overall, the results showed that surfactant can affect largely the digestibility of starch chains. •Surfactant Tween 80 modified the in vitro digestibility of corn starch.•Rapidly digestible starch and resistant starch fractions tended to increase with surfactant concentration.•Decrease of slowly digestible starch fraction was exhibited.•Changes of in vitro digestibility were attributed to the increase of amorphous structures and starch chain-surfactant complexes.