Characterization of the starch molecular structure of wheat varying in the content of resistant starch
Resistant starch (RS) is the total amount of starch that is incompletely or not digested and absorbed in the small intestine. It plays a role similar to dietary fibre with beneficial effects for human health. In this study, the RS content of 129 wheat accessions was determined, and the relationship...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523005461 |
| _version_ | 1827308809739042816 |
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| author | Xingchen Liu Liang Qiao Yixi Kong Huiyutang Wang Baoju Yang |
| author_facet | Xingchen Liu Liang Qiao Yixi Kong Huiyutang Wang Baoju Yang |
| author_sort | Xingchen Liu |
| collection | DOAJ |
| description | Resistant starch (RS) is the total amount of starch that is incompletely or not digested and absorbed in the small intestine. It plays a role similar to dietary fibre with beneficial effects for human health. In this study, the RS content of 129 wheat accessions was determined, and the relationship between the several starch physical properties and resistant starch content were analyzed. By comparing the total starch content, amylose starch content, starch chain length distribution, starch crystallization type, starch branching degree, and starch granule morphology between the high RS and low RS content wheat accessions, it was found that the amylose content and RS content were significantly positively correlated. However, in the range of chain length fb 3 (DP ≥ 37), there was a significant negative correlation between amylopectin content and RS content. The surface of starch granules became increasingly smooth as the content of RS increased. |
| first_indexed | 2024-03-08T16:50:47Z |
| format | Article |
| id | doaj.art-22b207b215ea48d59a64df16c7a7f16c |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T19:18:16Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-22b207b215ea48d59a64df16c7a7f16c2024-03-26T04:27:11ZengElsevierFood Chemistry: X2590-15752024-03-0121101103Characterization of the starch molecular structure of wheat varying in the content of resistant starchXingchen Liu0Liang Qiao1Yixi Kong2Huiyutang Wang3Baoju Yang4College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, ChinaCorresponding author.; College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, ChinaResistant starch (RS) is the total amount of starch that is incompletely or not digested and absorbed in the small intestine. It plays a role similar to dietary fibre with beneficial effects for human health. In this study, the RS content of 129 wheat accessions was determined, and the relationship between the several starch physical properties and resistant starch content were analyzed. By comparing the total starch content, amylose starch content, starch chain length distribution, starch crystallization type, starch branching degree, and starch granule morphology between the high RS and low RS content wheat accessions, it was found that the amylose content and RS content were significantly positively correlated. However, in the range of chain length fb 3 (DP ≥ 37), there was a significant negative correlation between amylopectin content and RS content. The surface of starch granules became increasingly smooth as the content of RS increased.http://www.sciencedirect.com/science/article/pii/S2590157523005461WheatResistant starchStarch structure |
| spellingShingle | Xingchen Liu Liang Qiao Yixi Kong Huiyutang Wang Baoju Yang Characterization of the starch molecular structure of wheat varying in the content of resistant starch Food Chemistry: X Wheat Resistant starch Starch structure |
| title | Characterization of the starch molecular structure of wheat varying in the content of resistant starch |
| title_full | Characterization of the starch molecular structure of wheat varying in the content of resistant starch |
| title_fullStr | Characterization of the starch molecular structure of wheat varying in the content of resistant starch |
| title_full_unstemmed | Characterization of the starch molecular structure of wheat varying in the content of resistant starch |
| title_short | Characterization of the starch molecular structure of wheat varying in the content of resistant starch |
| title_sort | characterization of the starch molecular structure of wheat varying in the content of resistant starch |
| topic | Wheat Resistant starch Starch structure |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523005461 |
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