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September 2024 (published: 26.09.2024)
Number 3(61)
Home > Issue > The effect of the methods for resistant starch production on the activity of lactobacilli
Alkhateeb R., Barakova N.V., Gunkova P.I., Baskovʦeva A.S., Grinvald Svetlana A., Pluzhnikova Daria V.
This study investigated the influence of different methods for obtaining resistant starch on the growth of lactobacilli. Resistant starch was obtained by modifying starch suspension using enzymes, low, and high temperatures. Enzymatic modification was carried out using amylolytic enzyme preparations – Disticime BA-T and Disticime AG at a temperature of 50°C–80°C–60°C for 3 h; at a temperature of –18°C for 12 h; in a liquid nitrogen environment at –196°C for 5 min; as well as at a high temperature of 120°C for 15; 30; 45, and 60 min. The stability of resistant starch was assessed by the amount of reducing substances obtained after repeated treatment of modified starch suspensions with enzyme preparations after the introduction of modified starch suspensions into media with low and high pH values. The effectiveness of each method of obtaining resistant starch was assessed by the growth of lactobacilli. It was established that the most stable resistant starch is obtained after autoclaving the starch suspension at 120°C for 15 minutes. In the same sample, the greatest growth of microorganisms was observed – 2 times higher than in the sample where starch modification was carried out with enzyme preparations. These results are important to consider when incorporating resistant starch into the formulations of functional food.
Keywords: functional foods; lactobacilli; resistant starch; enzymatic modification of starch; modification of starch by high and low temperatures
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.22
The effect of the methods for resistant starch production on the activity of lactobacilli
This study investigated the influence of different methods for obtaining resistant starch on the growth of lactobacilli. Resistant starch was obtained by modifying starch suspension using enzymes, low, and high temperatures. Enzymatic modification was carried out using amylolytic enzyme preparations – Disticime BA-T and Disticime AG at a temperature of 50°C–80°C–60°C for 3 h; at a temperature of –18°C for 12 h; in a liquid nitrogen environment at –196°C for 5 min; as well as at a high temperature of 120°C for 15; 30; 45, and 60 min. The stability of resistant starch was assessed by the amount of reducing substances obtained after repeated treatment of modified starch suspensions with enzyme preparations after the introduction of modified starch suspensions into media with low and high pH values. The effectiveness of each method of obtaining resistant starch was assessed by the growth of lactobacilli. It was established that the most stable resistant starch is obtained after autoclaving the starch suspension at 120°C for 15 minutes. In the same sample, the greatest growth of microorganisms was observed – 2 times higher than in the sample where starch modification was carried out with enzyme preparations. These results are important to consider when incorporating resistant starch into the formulations of functional food.
Keywords: functional foods; lactobacilli; resistant starch; enzymatic modification of starch; modification of starch by high and low temperatures
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License