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

Teng, Anju, Witt, Torsten, Wang, Kai, Li, Ming and Hasjim, Jovin (2016) Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion. Carbohydrate Polymers, 139 10-19. doi:10.1016/j.carbpol.2015.11.062


Author Teng, Anju
Witt, Torsten
Wang, Kai
Li, Ming
Hasjim, Jovin
Title Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion
Formatted title
Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
1879-1344
Publication date 2016-03-30
Year available 2015
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2015.11.062
Open Access Status Not Open Access
Volume 139
Start page 10
End page 19
Total pages 10
Place of publication Kidlington, Oxford, United Kingdom
Publisher Elsevier
Collection year 2016
Language eng
Subject 1605 Policy and Administration
2505 Materials Chemistry
2507 Polymers and Plastics
Abstract 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 A- nor B-type crystallinity was resistant to enzyme hydrolysis. Starch crystallites with melting temperature above 120°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.
Keyword Amylose
In vitro digestion
Scanning electron microscopy
Size-exclusion chromatography
Starch granules
X-ray diffractometry
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2016 Collection
Centre for Nutrition and Food Sciences Publications
 
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