NORMAL, MUMLU (WAXY) VE YÜKSEK AMİLOZLU NİŞASTALAR VE GIDALARDAKİ FONKSİYONEL ÖZELLİKLERİ

Year 2020, Volume: 45 Issue: 6, 1261 - 1271, 12.10.2020

Erkan Yalçın Mustafa Tuğrul Masatcıoğlu Betül Cındık

https://doi.org/10.15237/gida.GD20117

Abstract

Nişasta, amiloz ve amilopektin polisakkaritlerinden meydana gelmiş, gıdalara yapısal özellikler kazandıran, beslenmemizde enerji ihtiyacımızın önemli bir kısmını karşılayan, sindirilebilir bir karbonhidrattır. Nişastaların farklı amiloz/amilopektin oranları; granüler yapıda, fiziko-kimyasal özelliklerde ve son ürün kalitesinde bazı farklılıklara sebep olmaktadır. Genellikle, normal, mumlu ve yüksek amilozlu nişastalarda amiloz/amilopektin oranı sırasıyla 25/75, 0/100 ve 70/30 olarak belirtilmiştir. Doğal nişastaların gıdalardaki kullanımı sınırlı kalmaktadır. Normal nişasta hızlı sindirilebilir olması sebebiyle gıdanın glisemik indeksini yükseltir. Yüksek amilozlu tahıl nişastaları, enzime dirençli nişasta üretiminde kullanılmaktadır. Amiloz içeriği arttıkça nişasta sindirimi de yavaşlamaktadır. Gıdaların beslenme kalitesinin farklı yapısal ve fonksiyonel özellikteki nişasta tipleri kullanılarak artırılması, beslenmeye bağlı kronik hastalıkları azaltmada etkili olabileceği belirtilmektedir. Beslenmedeki önemi dışında, nişastanın gıdalarda çirişlenme, su tutma, geçirgenlik, stabilizatör ve kıvam artırıcı özelliklerinin iyileştirilebilmesi için farklı tipte nişastalara ihtiyaç duyulmaktadır.

Keywords

Normal nişasta, mumlu nişasta, yüksek amilozlu nişasta, fonksiyonel özellikler, çirişlenme özellikleri, nişasta sindirilebilirliği, enzime dirençli nişasta

NORMAL, WAXY AND HIGH-AMYLOSE STARCHES AND THEIR FUNCTIONAL PROPERTIES IN FOODS

Abstract

Starch, which is consisting of amylose and amylopectin polysaccharides, gives textural properties to food products, and provides the most of the energy in our nutrition, and is a digestible carbohydrate. Different amylose/amylopectin ratios in starch structure cause some distinctions in granular structure, physicochemical properties, and final product quality. Generally, amylose/amylopectin ratios of normal, waxy, and high amylose starches are indicated as 25/75, 0/100 and 70/30, respectively. The utilization of native starches in foods is limited. Normal starch, which is rapidly digestible, raises the glycaemic index of food. High-amylose cereal starches are used in the production of enzyme resistant starch. An increase in amylose content slows down the starch digestibility. An increase in nutritional quality of foods using starch types having different structural and functional properties exhibits a great impact on decreasing chronic diseases depended on nutrition. In addition to nutritional importance, to improve the pasting, water holding, transmittance, stabilization, and thickening properties of starch in foods, the different starch types are required.

Keywords

Normal starch, waxy starch, high-amylose starch, functional properties, pasting properties, starch digestibility, enzyme resistant starch

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