Extrusion induced low-order starch matrices: enzymic hydrolysis and structure

Zhang, Bin, Dhital, Sushil, Flanagan, Bernadine M., Luckman, Paul, Halley, Peter J. and Gidley, Michael J. (2015) Extrusion induced low-order starch matrices: enzymic hydrolysis and structure. Carbohydrate Polymers, 134 485-496. doi:10.1016/j.carbpol.2015.07.095

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Author Zhang, Bin
Dhital, Sushil
Flanagan, Bernadine M.
Luckman, Paul
Halley, Peter J.
Gidley, Michael J.
Title Extrusion induced low-order starch matrices: enzymic hydrolysis and structure
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
1879-1344
Publication date 2015-12-10
Year available 2015
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2015.07.095
Open Access Status File (Author Post-print)
Volume 134
Start page 485
End page 496
Total pages 12
Place of publication Kidlington, Oxford United Kingdom
Publisher Pergamon Press
Collection year 2016
Language eng
Abstract Waxy, normal and highwaymen maize starches were extruded with water as sole plasticizer to achieve low-order starch matrices. Of the three starches, we found that only high-amylose extrudate showed lower digestion rate/extent than starches cooked in excess water. The ordered structure of high-amylose starches in cooked and extruded forms was similar, as judged by NMR, XRD and DSC techniques, but enzyme resistance was much greater for extruded forms. Size exclusion chromatography suggested that longer chains were involved in enzyme resistance. We propose that the local molecular density of packing of amylose chains can control the digestion kinetics rather than just crystallinity, with the principle being that density sufficient to either prevent/limit binding and/or slow down catalysis can be achieved by dense amorphous packing.
Keyword High-amylose starch
Extrusion
In vitro digestion
Enzyme-resistant starch
Local molecular density
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

 
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