Vol. 24, No. 2 (2025), Alim25547 https://doi.org/10.24275/rmiq/Alim25547

Obtention of amaranth resistant starch through succinylation and phosphorylation reaction

 

Authors

M.A. Robles-Arias, H.B. Escalona-Buendía, M.A.G. Ramírez-Romero, A.E. Cruz-Guerrero

Abstract

Starch is the human diet’s primary energy source and is naturally found as a polysaccharide in grains. Starches from familiar sources such as corn, potato, and rice have been widely studied. However, starch extraction from pseudocereals such as the amaranth seed has also been studied due to their functional characteristics. Starch is the principal component of the amaranth raw seed (50%-60%), and 0.5% of it corresponds to resistant starch (RS). RS is a fraction of starch not hydrolyzed in the small intestine within 120 min of consumption but can be fermented in the colon. This work studied the use of amaranth starch as a byproduct of protein and lipid extraction to produce RS. The starch was subjected to acid hydrolysis with HCl and modified with octenyl succinic anhydride (OSA) and sodium tripolyphosphate (STPP), obtaining a resistant starch yield of 47% and 56.7%, respectively. Nevertheless, the amaranth starch granules extract could be damaged either during their obtention or in the acid hydrolysis reaction, since water's low absorption and solubilization capacity was recorded. However, amaranth RS could display a low glycemic index and modulate metabolism, acting as dietary fiber.

Keywords

Amaranthus hypochondriacus, starch, resistant starch, succinylation and phosphorylation reaction.

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