Insights into molecular structure and digestion rate of oat starch

Food Chemistry
Jinchuan XuShujun Wang

Abstract

The in vitro digestibility of oat starch and its relationship with starch molecular structure was investigated. The in vitro digestion results showed that the first-order kinetic constant (k) of oat starches (OS-1 and OS-2) was lower than that of rice starch. The size of amylose chains, amylose content and degree of branching (DB) of amylopectin in oat starch were significantly higher than the corresponding parameters in rice starch. The larger molecular size of oat starch may account for its lower digestion rate. The fine structure of amylopectin showed that oat starch had less chains of DP 6-12 and DP>36, which may explain the small difference in digestion rate between oat and rice starch. The biosynthesis model from oat amylopectin fine structure data suggested a lower starch branching enzyme (SBE) activity and/or a higher starch synthase (SS) activity, which may decrease the DB of oat starch and increase its digestion rate.

Citations

Jun 6, 2018·Critical Reviews in Food Science and Nutrition·Jinhu TianXingqian Ye
Nov 26, 2019·Food Science & Nutrition·Yunxian SongYuyue Zhong
Jan 7, 2021·Critical Reviews in Food Science and Nutrition·Bin WangA M Abd El-Aty
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Moira K Lauer, Rhett C Smith

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