Changes in rapid visco-analysis (RVA) viscosity reveal starch digestion behaviours

Sorba, Anaelle and Sopade, Peter A. (2013) Changes in rapid visco-analysis (RVA) viscosity reveal starch digestion behaviours. Starch-Staerke, 65 5-6: 437-442. doi:10.1002/star.201200176

Author Sorba, Anaelle
Sopade, Peter A.
Title Changes in rapid visco-analysis (RVA) viscosity reveal starch digestion behaviours
Language of Title eng
Journal name Starch-Staerke   Check publisher's open access policy
Translated journal name Starch/Starch
Language of Journal Name eng
ISSN 0038-9056
Publication date 2013-05-01
Year available 2012
Sub-type Article (original research)
DOI 10.1002/star.201200176
Volume 65
Issue 5-6
Start page 437
End page 442
Total pages 6
Place of publication Germany
Publisher Wiley - V C H Verlag
Language eng
Formatted abstract
Changes in the rapid visco-analysis (RVA) viscosity of potato and waxy maize starches during digestion were studied using amyloglucosidase and α-amylase (60–1700 U/mL), and three solids contents (3–20%) of the starch dispersions in a replicated randomised experiment. The starches were gelatinised in the RVA before digestion at 50°C at a shear rate of 17 s−1 for 5 min. Control dispersions effectively did not change (<10%) in viscosity with time. With the enzyme-treated gels, irrespective of the starch, enzyme or concentration, the RVA viscosity reduced with time as low molecular weight (MW) products were produced. A modified first-order kinetic model suitably described (r2>0.9) the starch viscosity-digestograms. The rate of change in starch viscosity, KVIS (an index of the rate of starch digestion), was significantly (p<0.05) inversely related to the solids content, and directly related to the enzyme concentration. KVIS of the waxy maize starch was higher than that of the potato starch, and a higher KVIS was measured with the α-amylase than with the amyloglucosidase. Differences in potato and waxy maize starch structures, specificity of enzymes and enzyme:substrate ratios can explain the results, and rheology is proposed as valuable in starch digestion.
Keyword α-Amylase
First-order kinetic model
Rheological properties
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Article first published online: 12 DEC 2012. Part of this paper was presented at the sixth International Symposium on Food Rheology and Structure, Zurich Switzerland, 10–13 April 2012.

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