Structural characterization and functional properties of resistant dextrins prepared from different starch sources

The molecular structures of different starch sources differ, and the structure of the prepared resistant dextrin is affected. Seven types of starches (corn, wheat, pea, mung bean, tapioca, sweet potato, and potato) were used to prepare resistant dextrins under identical conditions. The physicochemical properties, molecular structure, micromorphology, glucose dialysis retardation index (GDRI), and cholesterol-binding capacity of different starch-resistant dextrins were analyzed and compared. The results revealed that the starch source exerted a greater effect on the structure of the resistant dextrins, and this was primarily attributed to the difference in the content of amylose and amylopectin. Both high amylose and high amylopectin may be the sources of highly resistant dextrins. The microscopic morphology of resistant dextrins were fragmentary, and the original form of starches was completely lost. Additionally, pea resistant dextrin exhibited higher GDRI values and stronger cholesterol-binding capacity compared to other samples.