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Porous starch performance to enzymatic hydrolysis and its relationship to their porous size distribution
C. ROSELL (1), Y. Benavent-Gil (1), A. Dura (1) (1) Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna (Valencia), Spain.

Enzymatic treatment of starches reveals as a powerful tool to modulate starch properties obtaining clean label ingredients. However, it could be envisaged further applications to obtain porous starches, which might have diverse physiological response. The aim of this study was to investigate the hydrolysis response, using <i>in vitro</i> assays, of porous starches obtained from different enzymatic treatments (fungal a-amylase –AM, amyloglucosidase-AMG and cyclodextrin glycosyltransferase-CGTase) and to identify possible impact of the porous size in the starch susceptibility to hydrolysis. Starch structure was captured using scanning electron microscopy and the porous size distribution was analyzed using Image J software. Microstructure analysis revealed that porous size was dependent on the enzyme used for producing the porous starch. The smallest pore size was obtained with CGTase, followed by AM and AMG. The enzymatic hydrolysis curves showed that porous corn starches had greater susceptibility to be digested due to the damage suffered by starch granules during the enzymatically treatment, and the extent of hydrolysis was dependent on the type of enzyme used for their production. Overall, porous starch might be an alternative ingredient for satisfying needs when rapid levels of postprandial glucose are required.