Next Article in Journal
Consumer Perception of the Quality of Lamb and Lamb Confit
Next Article in Special Issue
Suppression of Pancreatin-Induced Digestion of Starch in Starch Granules by Starch/Fatty Acid and Starch/Flavonoid Complexes in Retrograding Rice Flour
Previous Article in Journal / Special Issue
High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and Hydration
Article

Butyrylation of Maize and Potato Starches and Characterization of the Products by Nuclear Magnetic Resonance and In Vitro Fermentation

1
Department of Animal Science, Aarhus University, Blichers Allé 20, DK-8830 Tjele, Denmark
2
Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C., Denmark
*
Author to whom correspondence should be addressed.
Foods 2018, 7(5), 79; https://doi.org/10.3390/foods7050079
Received: 20 April 2018 / Revised: 16 May 2018 / Accepted: 16 May 2018 / Published: 18 May 2018
Intake of butyrylated starches may increase colonic butyrate supply, which can be of public health and clinical benefit by maintaining colonic health. The objective was to investigate if an organocatalytic method with tartaric acid as a catalyst could be applied to produce butyrylated products from different starch sources and to characterize their chemical structure and fermentation capability by using solid-state 13C MAS NMR (magic angle spinning nuclear magnetic resonance) spectroscopy and an in vitro fermentation model, respectively. Low-amylose and high-amylose potato starch (LAPS and HAPS) and low-amylose and high-amylose maize starch (LAMS and HAMS) were subjected to organocatalytic butyrylation. This resulted in products with an increasing degree of substitution (DS) measured by heterogenous saponification and back titration with the HCl (chemical method) depending on reaction time. NMR analysis, however, showed that the major part of the acylation was induced by tartarate (75–89%) and only a minor part (11–25%) by butyrate. Generally, the chemical method overestimated the DS by 38% to 91% compared with the DS determination by NMR. Increasing the DS appeared to lower the in vitro fermentation capability of starches independent of the starch source and, therefore, do not seem to present a feasible method to deliver more butyrate to the colon than lower DS products. View Full-Text
Keywords: butyrate; dietary fiber; resistant starch; esterification; NMR butyrate; dietary fiber; resistant starch; esterification; NMR
Show Figures

Graphical abstract

MDPI and ACS Style

Nielsen, T.S.; Canibe, N.; Larsen, F.H. Butyrylation of Maize and Potato Starches and Characterization of the Products by Nuclear Magnetic Resonance and In Vitro Fermentation. Foods 2018, 7, 79. https://doi.org/10.3390/foods7050079

AMA Style

Nielsen TS, Canibe N, Larsen FH. Butyrylation of Maize and Potato Starches and Characterization of the Products by Nuclear Magnetic Resonance and In Vitro Fermentation. Foods. 2018; 7(5):79. https://doi.org/10.3390/foods7050079

Chicago/Turabian Style

Nielsen, Tina S., Nuria Canibe, and Flemming H. Larsen. 2018. "Butyrylation of Maize and Potato Starches and Characterization of the Products by Nuclear Magnetic Resonance and In Vitro Fermentation" Foods 7, no. 5: 79. https://doi.org/10.3390/foods7050079

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop