Food Research Institute

Guo, L.
Enzymatic hydrolysis of lotus rhizome starch using alpha-amylase and glucoamylase
Journal of Food and Nutrition Research, 56, 2017, No. 4, s. 372–380

Li Guo, School of Food Sciences and Engineering, Qilu University of Technology, No. 3501 Daxue Road, Changqing District, 250353 Jinan, China.Tel.: +86-531-89631162; fax: +86-531-89631195, e-mail: guolizhuyuer@163.com

Received 2 August 2017; accepted 6 October 2017; published online 6 December 2017

Summary: To study the susceptibility of lotus root starch to digestive enzymes and its potential impact on glycemic response, enzyme kinetics and in vitro digestibility of the granular, gelatinized and retrograded starches were analysed. The results showed that the digestion rate coefficient values of the granular, gelatinized and retrograded starches were 4.6 × 10^-3 min^-1, 9.8 × 10^-3 min^-1 and 2.3 × 10^-3 min^-1, respectively. Compared to the granular starch, content of rapid digestible starch (RDS) increased by 39.0 %, content of slowly digestible starch (SDS) and resistant starch (RS) decreased by 9.6 % and 15.0 % after gelatinization, respectively. While content of RDS decreased by 21.1 %, content of SDS and RS increased by 2.1 % and 20.8 % after retrogradation, respectively. As for glycemic index (GI) and hydrolysis index (HI), GI (70.57) and HI (56.21) of the gelatinized starch were higher than GI (66.63) and HI (49.03) of the granular starch, and GI (57.83) and HI (33.01) of the retrograded starch. The results provide an interesting information about exploring novel and slow digestible foods made of lotus root starch for potential health benefits.

Keywords: lotus root starch; digestibility; alpha-amylase; glucoamylase

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