Enzymatic treatment to increase resistant starch in oat flour
Oat has been established as a useful crop hundreds of years ago all over the world. Oat contains starch which are compound polyhedral granules built out of amylose and amylopectin. Some of the starch can be resistant depending on type of crop, grade of maturation etc. Starch can be modified by heat...
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| Formato: | Second cycle, A2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2018
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| Acceso en línea: | https://stud.epsilon.slu.se/13183/ |
| _version_ | 1855572201831399424 |
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| author | Collinius, Ida |
| author_browse | Collinius, Ida |
| author_facet | Collinius, Ida |
| author_sort | Collinius, Ida |
| collection | Epsilon Archive for Student Projects |
| description | Oat has been established as a useful crop hundreds of years ago all over the world. Oat contains starch which are compound polyhedral granules built out of amylose and amylopectin. Some of the starch can be resistant depending on type of crop, grade of maturation etc. Starch can be modified by heat and moisture treatment or enzymatic treatments to increase the yield of resistant starch. Resistant starch is defined as starch, or products from starch that is resistant towards digestion and absorption in the small intestine in healthy humans. Instead it can be fermented in the large intestine. Resistant starch occurs in four types depending on process or origin and these are known to have beneficial health effects. The food production enzyme pullulanase derived from microorganisms such as bacillus species has the function of breaking the 1,6-glyosidic linkage in amylopectin, debranching the molecule into straight chains that gives the starch larger opportunity to be converted to resistant starch. The aim of this study was to increase the yield of resistant starch in an oat flour from the company Lantmännen to be able to use it as a food product with a healthy approach. The method was performed on two different materials; oat starch and oat flour and the time setting was 60 minutes and the amount of material was 3 grams or 4 grams. The enzyme pullulanase was used at 50 μl or 100 μl. A rapid visco analyzer (RVA) was set at different temperature and time settings to figure out a good range to give a high resistant starch yield. The method design was divided into 3 programs, first the gelatinization program at 95°C for 15 minutes, second the enzymatic treatment, adding the enzyme pullulanase at 50°C. Finally, the last program was aimed to kill of the enzyme at 95°C. The samples were put in fridge for 12h and then into freezer before freeze-dried and then analyzed with “Megazyme resistant starch assay kit”. The samples were analyzed in a light microscope and the results were calculated in excel. The results showed that the parameters for increasing resistant starch was not as clear as expected. The oat starch samples showed a decisive increase in resistant starch in comparison to oat flour. The results did not show any specific trend for amount of sample or amount of enzyme in the oat flour samples since the resistant starch content was too low to see any trend. In oat starch samples, there was higher yield of resistant starch with more enzyme added. The amount of material used did not show any specific trend. Further research is needed to see if it is possible to increase the resistant starch yield in an industrial process for oat flour. |
| format | Second cycle, A2E |
| id | RepoSLU13183 |
| institution | Swedish University of Agricultural Sciences |
| language | Swedish Inglés |
| publishDate | 2018 |
| publishDateSort | 2018 |
| record_format | eprints |
| spelling | RepoSLU131832018-03-13T09:02:55Z https://stud.epsilon.slu.se/13183/ Enzymatic treatment to increase resistant starch in oat flour Collinius, Ida Food science and technology Oat has been established as a useful crop hundreds of years ago all over the world. Oat contains starch which are compound polyhedral granules built out of amylose and amylopectin. Some of the starch can be resistant depending on type of crop, grade of maturation etc. Starch can be modified by heat and moisture treatment or enzymatic treatments to increase the yield of resistant starch. Resistant starch is defined as starch, or products from starch that is resistant towards digestion and absorption in the small intestine in healthy humans. Instead it can be fermented in the large intestine. Resistant starch occurs in four types depending on process or origin and these are known to have beneficial health effects. The food production enzyme pullulanase derived from microorganisms such as bacillus species has the function of breaking the 1,6-glyosidic linkage in amylopectin, debranching the molecule into straight chains that gives the starch larger opportunity to be converted to resistant starch. The aim of this study was to increase the yield of resistant starch in an oat flour from the company Lantmännen to be able to use it as a food product with a healthy approach. The method was performed on two different materials; oat starch and oat flour and the time setting was 60 minutes and the amount of material was 3 grams or 4 grams. The enzyme pullulanase was used at 50 μl or 100 μl. A rapid visco analyzer (RVA) was set at different temperature and time settings to figure out a good range to give a high resistant starch yield. The method design was divided into 3 programs, first the gelatinization program at 95°C for 15 minutes, second the enzymatic treatment, adding the enzyme pullulanase at 50°C. Finally, the last program was aimed to kill of the enzyme at 95°C. The samples were put in fridge for 12h and then into freezer before freeze-dried and then analyzed with “Megazyme resistant starch assay kit”. The samples were analyzed in a light microscope and the results were calculated in excel. The results showed that the parameters for increasing resistant starch was not as clear as expected. The oat starch samples showed a decisive increase in resistant starch in comparison to oat flour. The results did not show any specific trend for amount of sample or amount of enzyme in the oat flour samples since the resistant starch content was too low to see any trend. In oat starch samples, there was higher yield of resistant starch with more enzyme added. The amount of material used did not show any specific trend. Further research is needed to see if it is possible to increase the resistant starch yield in an industrial process for oat flour. Havre har varit en användbar gröda i flera hundra år i världen över. Havre innehåller stärkelse som består av polyhedralt formade granuler som är uppbyggda av amylopektin- och amylosmolekyler. En andel av stärkelsen är resistent, där mängden av resistent stärkelse beror på typ av gröda, mognadsfas osv. Stärkelse kan modifieras så att omvandlingen till resistent stärkelse ökar. Definitionen för resistent stärkelse är den stärkelse, eller den produkt från stärkelse, som är resistent mot digestionssystemet i tarmen. Den resistenta stärkelsen kan inte absorberas hos friska individer i tunntarmen utan fermenteras istället i tjocktarmen av mikroorganismer. Resistent stärkelse finns i fyra typer indelade efter framställningsprocess eller ursprung och dessa är kända för att ha hälsofrämjande effekter. Livsmedelsproduktionsenzymet pullulanase, framställt från mikroorganismer så som släktet bacillus, har funktionen att bryta ned 1,6-glykosidbindningar hos amylopektin. Pullulanaset avgrenar amylopektin till kortare, raka kedjor som i sin tur har lättare att bilda resistent stärkelse. Syftet med den här studien var att försöka öka halten resistent stärkelse i ett havremjöl från Lantmännen för att kunna använda detta mjöl i en livsmedelsprodukt med större hälsonytta. Metoden utfördes på två olika material; havrestärkelse och havremjöl och mängden var 3 gram eller 4 gram. Enzymet pullulanase tillsattes i 50 μl eller 100 μl. En rapid visco analyzer (RVA) användes och ställdes in på olika program med varierande temperatur- och tidsinställningar för att hitta ett optimum som ökar halten resistent stärkelse i havre. Metoddesignen delades in i 3 program, först ett gelatiniseringsprogram vid 95°C under 15 minuter, sedan ett enzymbehandlingsprogram där enzymet pullulanase adderades och var aktivt under 60 minuter. Slutligen avdödades enzymet genom ett program vid 95°C. Proverna kyldes därefter ned 12 timmar i kylskåp för att sedan läggas i frysen innan frystorkning. Proverna analyserades i ljusmikroskop och halten resistent stärkelse bestämdes med ett ”Megazyme resistant starch assay kit”. Resultatet visade att parametrarna som varierades för att öka halten resistent stärkelse var svårtolkade. Havrestärkelseproverna visade tydligt en högre halt resistent stärkelse än havremjölproverna. Resultaten visade inte någon som helst specifik trend för mängd prov eller mängd tillsatt enzym bland havremjölproverna eftersom halten resistent stärkelse var för låg för att kunna dra någon slutsats. För havrestärkelseproverna fanns en trend som visade att större mängd enzym gav större mängd resistent stärkelse. Mängden material visade ingen trend. Mer forskning behövs för att ta reda på om det finns en potential att öka halten resistent stärkelse under en industriellt hållbar process på ett havremjöl. 2018-03-06 Second cycle, A2E NonPeerReviewed application/pdf sv https://stud.epsilon.slu.se/13183/1/collinius_i_180306.pdf Collinius, Ida, 2018. Enzymatic treatment to increase resistant starch in oat flour : an investigation for industrial use. Second cycle, A2E. Uppsala: (NL, NJ) > Department of Molecular Sciences <https://stud.epsilon.slu.se/view/divisions/OID-425.html> urn:nbn:se:slu:epsilon-s-9287 eng |
| spellingShingle | Food science and technology Collinius, Ida Enzymatic treatment to increase resistant starch in oat flour |
| title | Enzymatic treatment to increase resistant starch in oat flour |
| title_full | Enzymatic treatment to increase resistant starch in oat flour |
| title_fullStr | Enzymatic treatment to increase resistant starch in oat flour |
| title_full_unstemmed | Enzymatic treatment to increase resistant starch in oat flour |
| title_short | Enzymatic treatment to increase resistant starch in oat flour |
| title_sort | enzymatic treatment to increase resistant starch in oat flour |
| topic | Food science and technology |
| url | https://stud.epsilon.slu.se/13183/ https://stud.epsilon.slu.se/13183/ |