Structural characterization of acylated starches with increased delivery of short-chain fatty acids
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Date
2007-08
Journal Title
Journal ISSN
Volume Title
Publisher
Royal Australian Chemical Institute
Abstract
Short-chain fatty acids (SCFA), mainly acetic, propionic and butyric acids, are produced during fermentation of carbohydrates in the human colon and are critical for the maintenance of bowel health and colonic function (Topping and Clifton, 2001). However, an increased delivery of specific SCFA to the large bowel can also be obtained by acylation of carbohydrates, using a CSIRO proprietary technology.
Understanding the effects of structure on functionality is essential for the design and
manufacture of acylated starches with specific health and therapeutic effects. The aim of the present study is to determine the effects of the level of acylation (degree of substitution), the molecular size of the esterified acid and the composition of the base maize starch on the structure of the acylated starch. Low and high amylose maize starches acylated with acetic, propionic and butyric acids at three degrees of substitution were compared with the structure of the unmodified maize starches.
Description
Keywords
Carboxylic acids, Carbohydrates, Starch, Large intestine, Acylation, Maize
Citation
Lopez-Rubio, A., Gilbert, E. P., Topping, D. L., Bird, A. R., Cobiac, L., & Clarke, J. M. (2007). Structural characterization of acylated starches with increased delivery of short-chain fatty acids. Paper presented at the 57th Annual Cereal Chemistry Conference, 5th – 10th August 2007. Melbourne, Australia: RACV Club.