Structural Features and Digestibility of Corn Starch With Different Amylose Content
In this study, the in vitro digestibility of corn starch with different amylose content was determined. The results showed that waxy corn starch (WCS) and corn starch (CS) have the highest digestibility, while high amylose corn starch (HACS) has a higher content of resistant starch (RS). Besides bei...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2021-06-01
|
| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2021.692673/full |
| _version_ | 1818657116443901952 |
|---|---|
| author | Xinxin Lv Xinxin Lv Yan Hong Yan Hong Yan Hong Yan Hong Qiwei Zhou Chengchen Jiang |
| author_facet | Xinxin Lv Xinxin Lv Yan Hong Yan Hong Yan Hong Yan Hong Qiwei Zhou Chengchen Jiang |
| author_sort | Xinxin Lv |
| collection | DOAJ |
| description | In this study, the in vitro digestibility of corn starch with different amylose content was determined. The results showed that waxy corn starch (WCS) and corn starch (CS) have the highest digestibility, while high amylose corn starch (HACS) has a higher content of resistant starch (RS). Besides being related to amylose content, RS content is also closely related to particle shape, debranched fine structure, molecular structure, and semi-crystalline structure. HACS can maintain a complete particle structure after gelatinization and enzymolysis; differential scanning calorimetry showed a positive correlation between gelatinization enthalpy and RS content. As the amylose content increased, the content of fa (DP 6–12) decreased, while the content of fb2 (DP 25–36) and fb3 (DP ≥ 37) increased, which in-turn decreased the cluster polymer formed by short branch chains, and the formation of more hydrogen bonds between long chain branches improved starch stability. D, which characterizes the compactness of starch semi-crystalline structure, increased with the increase of RS content. HACS 60 with the highest RS content had a unique surface fractal structure between 7.41 < d (2π/q) < 10.58 nm, indicating that the dense structure is effective in maintaining the RS content. |
| first_indexed | 2024-12-17T03:36:22Z |
| format | Article |
| id | doaj.art-efd6023192734882876092f7da137e59 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-12-17T03:36:22Z |
| publishDate | 2021-06-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-efd6023192734882876092f7da137e592022-12-21T22:05:07ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2021-06-01810.3389/fnut.2021.692673692673Structural Features and Digestibility of Corn Starch With Different Amylose ContentXinxin Lv0Xinxin Lv1Yan Hong2Yan Hong3Yan Hong4Yan Hong5Qiwei Zhou6Chengchen Jiang7Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi, ChinaKey Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi, ChinaQingdao Special Food Research Institute, ChangCheng Avenue, Qingdao, ChinaCollaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi, ChinaIn this study, the in vitro digestibility of corn starch with different amylose content was determined. The results showed that waxy corn starch (WCS) and corn starch (CS) have the highest digestibility, while high amylose corn starch (HACS) has a higher content of resistant starch (RS). Besides being related to amylose content, RS content is also closely related to particle shape, debranched fine structure, molecular structure, and semi-crystalline structure. HACS can maintain a complete particle structure after gelatinization and enzymolysis; differential scanning calorimetry showed a positive correlation between gelatinization enthalpy and RS content. As the amylose content increased, the content of fa (DP 6–12) decreased, while the content of fb2 (DP 25–36) and fb3 (DP ≥ 37) increased, which in-turn decreased the cluster polymer formed by short branch chains, and the formation of more hydrogen bonds between long chain branches improved starch stability. D, which characterizes the compactness of starch semi-crystalline structure, increased with the increase of RS content. HACS 60 with the highest RS content had a unique surface fractal structure between 7.41 < d (2π/q) < 10.58 nm, indicating that the dense structure is effective in maintaining the RS content.https://www.frontiersin.org/articles/10.3389/fnut.2021.692673/fullin vitro digestibilityamylosechain length distributioncrystal structurecorn starch |
| spellingShingle | Xinxin Lv Xinxin Lv Yan Hong Yan Hong Yan Hong Yan Hong Qiwei Zhou Chengchen Jiang Structural Features and Digestibility of Corn Starch With Different Amylose Content Frontiers in Nutrition in vitro digestibility amylose chain length distribution crystal structure corn starch |
| title | Structural Features and Digestibility of Corn Starch With Different Amylose Content |
| title_full | Structural Features and Digestibility of Corn Starch With Different Amylose Content |
| title_fullStr | Structural Features and Digestibility of Corn Starch With Different Amylose Content |
| title_full_unstemmed | Structural Features and Digestibility of Corn Starch With Different Amylose Content |
| title_short | Structural Features and Digestibility of Corn Starch With Different Amylose Content |
| title_sort | structural features and digestibility of corn starch with different amylose content |
| topic | in vitro digestibility amylose chain length distribution crystal structure corn starch |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2021.692673/full |
| work_keys_str_mv | AT xinxinlv structuralfeaturesanddigestibilityofcornstarchwithdifferentamylosecontent AT xinxinlv structuralfeaturesanddigestibilityofcornstarchwithdifferentamylosecontent AT yanhong structuralfeaturesanddigestibilityofcornstarchwithdifferentamylosecontent AT yanhong structuralfeaturesanddigestibilityofcornstarchwithdifferentamylosecontent AT yanhong structuralfeaturesanddigestibilityofcornstarchwithdifferentamylosecontent AT yanhong structuralfeaturesanddigestibilityofcornstarchwithdifferentamylosecontent AT qiweizhou structuralfeaturesanddigestibilityofcornstarchwithdifferentamylosecontent AT chengchenjiang structuralfeaturesanddigestibilityofcornstarchwithdifferentamylosecontent |