Insights into the physicochemical and structural properties of pumpkin flour via synergistic treatments with debranching enzymes and freeze-thaw cycle

This study investigated the feasibility of increasing the resistant starch (RS) content and decreasing the glycemic index (GI) of modified pumpkin flour (MPF) by using the enzyme debranching treatment of pullulanase (P) combined with synergistic treatments with different freeze-thaw (FT) cycle treat...

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Published inFood hydrocolloids Vol. 157; p. 110421
Main Authors Huang, Ping-Hsiu, Wang, Tzu-Shuan, Chang, Wen-Chang
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.12.2024
Subjects
amylose
Crystalline patterns
enthalpy
enzymatic reactions
flour
freeze-thaw cycles
Glycemic index
hydrocolloids
molecular weight
oils
polymerization
Pullulanase
pumpkins
Resistant starch
solubility
Glycemic index
Resistant starch
Crystalline patterns
Pullulanase
Online AccessGet full text
ISSN0268-005X
DOI10.1016/j.foodhyd.2024.110421

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Abstract This study investigated the feasibility of increasing the resistant starch (RS) content and decreasing the glycemic index (GI) of modified pumpkin flour (MPF) by using the enzyme debranching treatment of pullulanase (P) combined with synergistic treatments with different freeze-thaw (FT) cycle treatments (0–7 times) to optimize the functionality of the MPF. This study showed that the best enzyme reaction parameter for debranching treatment was 200NPUN and reacted for 12 h. Subsequent synergistic treatments revealed that MPF obtained from pullulanase combined with freeze-thaw cycle 7 times (P-7FT) possessed the maximum RS content, whereas pullulanase combined with freeze-thaw cycle 3 times (P-3FT) and P-7FT were found to have top amylose content. Regarding the physicochemical properties, the synergistic treatments assisted in converting the MPF into a lower GI, and the enthalpy of pasting, oil holding capacity, and solubility were also enhanced. However, structural analysis showed that synergistic treatments could not change the crystalline patterns of the MPF, which remained as B-type ones. The degree of polymerization and molecular weight decreased significantly. This study emphasized the potential of MPF utilizing synergistic treatments combining debranching enzymes with FT and creating a multifunctional carrier for a broader range of processing applications. [Display omitted] •Increased RS content of pumpkin flour with synergistic treatment.•Pumpkin flour altered glycemic index by synergistic treatments.•Synergistic treatment aids modified pumpkin starch crystals and thermal properties.
AbstractList This study investigated the feasibility of increasing the resistant starch (RS) content and decreasing the glycemic index (GI) of modified pumpkin flour (MPF) by using the enzyme debranching treatment of pullulanase (P) combined with synergistic treatments with different freeze-thaw (FT) cycle treatments (0–7 times) to optimize the functionality of the MPF. This study showed that the best enzyme reaction parameter for debranching treatment was 200NPUN and reacted for 12 h. Subsequent synergistic treatments revealed that MPF obtained from pullulanase combined with freeze-thaw cycle 7 times (P-7FT) possessed the maximum RS content, whereas pullulanase combined with freeze-thaw cycle 3 times (P-3FT) and P-7FT were found to have top amylose content. Regarding the physicochemical properties, the synergistic treatments assisted in converting the MPF into a lower GI, and the enthalpy of pasting, oil holding capacity, and solubility were also enhanced. However, structural analysis showed that synergistic treatments could not change the crystalline patterns of the MPF, which remained as B-type ones. The degree of polymerization and molecular weight decreased significantly. This study emphasized the potential of MPF utilizing synergistic treatments combining debranching enzymes with FT and creating a multifunctional carrier for a broader range of processing applications.
This study investigated the feasibility of increasing the resistant starch (RS) content and decreasing the glycemic index (GI) of modified pumpkin flour (MPF) by using the enzyme debranching treatment of pullulanase (P) combined with synergistic treatments with different freeze-thaw (FT) cycle treatments (0–7 times) to optimize the functionality of the MPF. This study showed that the best enzyme reaction parameter for debranching treatment was 200NPUN and reacted for 12 h. Subsequent synergistic treatments revealed that MPF obtained from pullulanase combined with freeze-thaw cycle 7 times (P-7FT) possessed the maximum RS content, whereas pullulanase combined with freeze-thaw cycle 3 times (P-3FT) and P-7FT were found to have top amylose content. Regarding the physicochemical properties, the synergistic treatments assisted in converting the MPF into a lower GI, and the enthalpy of pasting, oil holding capacity, and solubility were also enhanced. However, structural analysis showed that synergistic treatments could not change the crystalline patterns of the MPF, which remained as B-type ones. The degree of polymerization and molecular weight decreased significantly. This study emphasized the potential of MPF utilizing synergistic treatments combining debranching enzymes with FT and creating a multifunctional carrier for a broader range of processing applications. [Display omitted] •Increased RS content of pumpkin flour with synergistic treatment.•Pumpkin flour altered glycemic index by synergistic treatments.•Synergistic treatment aids modified pumpkin starch crystals and thermal properties.
ArticleNumber 110421
Author Huang, Ping-Hsiu
Chang, Wen-Chang
Wang, Tzu-Shuan
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  organization: School of Food, Jiangsu Food and Pharmaceutical Science College, No.4, Meicheng Road, Higher Education Park, Huai'an City, Jiangsu Province, 223003, China
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  givenname: Tzu-Shuan
  surname: Wang
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  email: tt5831481@gmail.com
  organization: Department of Food Science, College of Life Science, National Chiayi University, No.300 Syuefu Rd., Chiayi City, 600355, Taiwan
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  givenname: Wen-Chang
  surname: Chang
  fullname: Chang, Wen-Chang
  email: wcchang@mail.ncyu.edu.tw
  organization: Department of Food Science, College of Life Science, National Chiayi University, No.300 Syuefu Rd., Chiayi City, 600355, Taiwan
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CitedBy_id crossref_primary_10_1016_j_afres_2025_100722
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Keywords Glycemic index
Resistant starch
Crystalline patterns
Pullulanase
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Snippet This study investigated the feasibility of increasing the resistant starch (RS) content and decreasing the glycemic index (GI) of modified pumpkin flour (MPF)...
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SubjectTerms amylose
Crystalline patterns
enthalpy
enzymatic reactions
flour
freeze-thaw cycles
Glycemic index
hydrocolloids
molecular weight
oils
polymerization
Pullulanase
pumpkins
Resistant starch
solubility
Title Insights into the physicochemical and structural properties of pumpkin flour via synergistic treatments with debranching enzymes and freeze-thaw cycle
URI https://dx.doi.org/10.1016/j.foodhyd.2024.110421
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