in vitro Degradation of Resistant Starch by Bifidobacteria

doi:10.7506/spkx1002-6630-201317035

Abstract

Abstract:

This study aimed to investigate the in vitro degradation of resistant starch Ⅱ (RS2) from banana by
bifidobacteria. The residual starch in the degraded product was measured. Response surface methodology (RSM) was
applied to study the effect of bacterial concentration, substrate concentration and fermentation time on the degradation
of RS. A mathematical regression model was established between residual rates of RS and the three factors. The optimal
degradation condition of banana RS was obtained as follows: fermentation time 14 h, bacterial concentration 1011 CFU/mL
and substrate concentration 4 g/mL.

Key words: resistant starch, bifidobacteria, degradation

CLC Number:

TS201.1

FAN Yuan-yuan1，WANG Shu-xiang1，TAN Mei-qing1，YANG Gong-ming2. in vitro Degradation of Resistant Starch by Bifidobacteria[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201317035.

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in vitro Degradation of Resistant Starch by Bifidobacteria

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