Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion

被引：31

作者：

Teng, Anju ^{[1
]}

Witt, Torsten ^{[1
]}

Wang, Kai ^{[1
]}

Li, Ming ^{[1
]}

Hasjim, Jovin ^{[1
]}

机构：

[1] Univ Queensland, Ctr Nutr & Food Sci, Queensland Alliance Agr & Food Innovat, Brisbane, Qld 4072, Australia

来源：

CARBOHYDRATE POLYMERS | 2016年 / 139卷

基金：

澳大利亚研究理事会;

关键词：

Starch granules; Amylose; In vitro digestion; Size-exclusion chromatography; X-ray diffractometry; Scanning electron microscopy; ENZYME-RESISTANT STARCH; AMYLOSE-V COMPLEXES; DIGESTIBILITY; HYDROLYSIS; PROPERTY; POTATO; LENGTH; FILMS; RICE; TIME;

D O I：

10.1016/j.carbpol.2015.11.062

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The objective of the present study is to understand the changes in starch structures during digestion and the structures contributing to slow digestion properties. The molecular, crystalline, and granular structures of native waxy maize, normal maize, high-amylose maize, and normal potato starch granules were monitored using SEC, XRD, DSC, and SEM. The amylose and amylopectin molecules of all four starches were hydrolyzed to smaller dextrins, with some having linear molecular structure. Neither the Anor B-type crystallinity was resistant to enzyme hydrolysis. Starch crystallites with melting temperature above 120 degrees C appeared in waxy and normal maize starches after digestion, suggesting that the linear dextrins retrograded into thermally stable crystalline structure. These crystallites were also observed for high-amylose maize starch before and after digestion, contributing to its low enzyme digestibility. On the contrary, the enzyme-resistant granular structure of native normal potato starch was responsible for its low susceptibility to enzyme hydrolysis. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：10 / 19

页数：10

共 41 条

[1] Effects of lipids on enzymatic hydrolysis and physical properties of starch [J].