Scientists in Chelyabinsk have developed and patented a new method for processing potato starch, transforming it into a beneficial raw material for both healthy and diabetic diets. Experts from the Higher Medical and Biological School of South Ural State University (SUSU) used ultrasound to alter the structure and composition of starch granules.
According to the researchers, starch is composed of amylose and amylopectin, with their ratio determining the properties of the potato polysaccharide. Typically, starch contains about 20% amylose, which acts as a prebiotic, is not digested in the upper gastrointestinal tract, and possesses anti-inflammatory and immunomodulating properties, as confirmed by in silico methods.
The scientists demonstrated that ultrasound can increase the amylose content by four times, thereby enhancing the nutritional value of the product.
While unprocessed starch converts into glucose in the body, raising blood sugar levels, high-amylose starch is safe for people with diabetes. Additionally, ultrasonic treatment improves its fat and water absorption properties as well as its solubility.
In the food industry, modified starch is used as a thickener in the production of jellies, yogurts, marmalade, sausages, and various sauces.
Typically, starch is modified using chemicals, which can be harmful to health. However, ultrasonic modification safely changes the starch structure, making it beneficial. The scientists have already created a technological guide for an industrial partner ready to implement this method in food production.
The ultrasonic processing method is recognized by the scientific community as a promising and environmentally safe technology that reduces raw material processing time and enhances the quality of finished products.
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