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Glycemic Response to Corn Starch Modified with Cyclodextrin Glycosyltransferase and its Relationship to Physical Properties

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Abstract

Corn starch was modified with cyclodextrin glycosyltransferase (CGTase) below the gelatinization temperature. The porous granules with or without CGTase hydrolysis products may be used as an alternative to modified corn starches in foods applications. The amount and type of hydrolysis products were determined, containing mainly β-cyclodextrin (CD), which will influence pasting behavior and glycemic response in mice. Irregular surface and small holes were observed by microscopic analysis and differences in pasting properties were observed in the presence of hydrolysis products. Postprandial blood glucose in mice fed gelatinized enzymatically modified starch peaked earlier than their ungelatinized counterparts. However, in ungelatinized enzymatically modified starches, the presence of β- CD may inhibit the orientation of amylases slowing hydrolysis, which may help to maintain lower blood glucose levels. Significant correlations were found between glycemic curves and viscosity pattern of starches.

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Abbreviations

AUC:

area under the curve

CD:

cyclodextrin

CGTase:

cyclodextrin glycosyltransferase

CGT-NW:

unwashed enzymatically modified sample with cyclodextrin glycosyltransferase

CGT-W:

washed enzymatically modified sample with cyclodextrin glycosyltransferase

G:

glucose

GI:

glycemic index

N:

native corn starch

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Acknowledgments

Authors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2011-23802 and AGL2014-52928-C2-1-R), the European Regional Development Fund (FEDER) and GeneralitatValenciana (Project Prometeo 2012/064). A. Dura would like to thank predoctoral fellowship from Spanish Ministry of Economy and Competitiveness. This research was performed in part at the Processed Foods Research, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710, United States.

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Authors and Affiliations

  1. Institute of Agrochemistry and Food Technology (IATA-CSIC), Avenida Agustin Escardino, 7, 46980, Paterna, Valencia, Spain

    A. Dura & C. M. Rosell

  2. Healthy Processed Foods Research, Agricultural Research Service, U.S. Department of Agriculture, Albany, California, 94710, USA

    A. Dura & W. Yokoyama

Authors
  1. A. Dura
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  2. W. Yokoyama
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  3. C. M. Rosell
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Corresponding author

Correspondence to C. M. Rosell.

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All authors declare that they have no conflict of interest.

Human and Animal Rights

All animal procedures were approved by the Animal Care and Use Committee, Western Regional Research Center, USDA, Albany, CA, USA. All applicable international, national, and/or institutional guidelines for the care and use of animals were followed. This article does not contain any studies with human participants performed by any of the authors.

Electronic supplementary material

ESM 1

Fig. S1(S) Scanning electron micrograph of corn starch samples treated enzymatically (b and c) and native corn starch sample (a). Magnification 2000×. Native corn starch (a); CGTase washed sample, CGT-W (b); CGTase non-washed sample, CGT-NW (c) (arrows show the hydrolysis products)

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Dura, A., Yokoyama, W. & Rosell, C.M. Glycemic Response to Corn Starch Modified with Cyclodextrin Glycosyltransferase and its Relationship to Physical Properties. Plant Foods Hum Nutr 71, 252–258 (2016). https://doi.org/10.1007/s11130-016-0553-6

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  • DOI: https://doi.org/10.1007/s11130-016-0553-6

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