Physicochemical, structural properties, and in vitro digestibility of starches isolated from Amorphophallus konjac K. Koch and Amorphophallus dunnii: A comparison?…
Abstract
This study compared the physicochemical and structural properties, and in vitro digestibility of Amorphophallus konjac K. Koch starch (AKS) and Amorphophallus dunnii starch (ADS), by using potato starch (PS) as a control. ADS exhibited larger granule sizes, which led to higher transparency, swelling power (SP), and water solubility than AKS. Both AKS and ADS exhibited A-type crystalline patterns; however, ADS demonstrated higher relative crystallinity, gelatinization transition temperatures, and enthalpies of gelatinization, which may be due to higher 1047/1022 and more double helix contents. Regarding rheological and pasting properties, ADS exhibited greater viscosity than that of AKS, likely due to larger particle size and higher SP. In vitro digestion analysis revealed that >50?% of each starch type consisted of rapidly digestible starch. Notably, ADS contained the highest amount of resistant starch among the three types. The estimated glycemic index (eGI) values of AKS and ADS were 65.54?±?0.54 and 63.28?±?0.36, respectively, indicating that both starch types belong to the medium GI food category, though AKS was significantly higher than ADS. These findings suggest that konjac starch serves as a beneficial dietary carbohydrate alternative. AKS may be suited for fast-digesting food formulas for individuals with digestive impairment, whereas ADS could be advantageous for those managing diabetes.