FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Complexes of resistant starch with nutrients


Starch is a very important component of nutritional ecosystem. In virtualy all human populations, starch is the major component of the diet. The aim of this experiment was to explain the possibility of forming complexes between physically modified starches and nutrients, i.e. tyrosine, folic acid, cholic acid and cholesterol in pH corresponding to the intestine environment. The studies were carried out on physically modiefied starches: retrograded tapioca, maize and wheat; termamyl-digested potato and wheat; autoclaved and spray-dried potato and wheat. The obtained results prove that only cholesterol can form the complexes with processed starches. The investigated substances are characterized by different hydrophilic-hydrophobic properties. Formation of the complex only between cholesterol and processed starches suggests that the initial organisation of the complex within a starch granule is specifically changed during the physical modification of starch. Considering our results, we can propose the following model of these changes. V-amylose helix, sugar-lipid complex and free amylose chain form the specific complex with the hydrophobic tunnel domains. This complex we regard as a resistant starch component of starch granule. The hydrophobic character of this complex is the cause of its resistance to the action of enzymes. It means that only hydrophobic substances can interact with this complex. In conclusion, our investigations enable us to suggest an initial hypothesis for the biological role of resistant starch in the intestinal tract. In the intestinal tract, resistant starch could first of all play the role of a thickening agent. Therefore, resistant starch is the complexing agent of nutrients to a lesser degree.