Synthesis and characterization of resistant starch type III from cassava
Cassava roots
The health promoting role of some members of the gut microbiota is now well known. As a result microbial preparations of single or mixture of these bacteria are available as probiotics. However, the tendancy of probiotic preparations to be washed away or be competed down by the resident microflora is enormous and necessitates presentation with substrates selectively specific to their survival. Effective enrichment of foods with such substrates is possible by addition of processed starch containing a large percentage of retrograded structures (RS III). The RS III must however elicit tolerance to degradation during processing of the vehicle food, resist digestion as well as elicit the desired physiological benefits with high degree of certainty upon ingestion, qualities governed by the source and physicochemical properties of the starting material and the process parameters of its preparation. This project focuses on optimizing synthesis RS III from cassava using debranching enzymes, characterizing its physico-chemical and structural properties as well as its digestibility, fermentability and prebiotic behaviour in-vitro.
In cooperation with:
- Chair of Food Chemistry, Technische Universität Dresden
Supported by:
- DAAD, Bonn
Project researchers and contact:
- Christopher Mutungi
© Tobias Ritz
Senior Professor Dipl.-Ing. Dr. nat. techn. habil. Harald Rohm
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