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

Carbohydrate Polymers
Anju TengJovin Hasjim

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.

References

Nov 14, 2006·Biomacromolecules·Genyi ZhangBruce R Hamaker
Feb 12, 2009·Journal of Agricultural and Food Chemistry·Jovin HasjimJay-Lin Jane
Nov 10, 2009·Journal of Food Science·Jovin Hasjim, Jay-Lin Jane
Jun 25, 2010·Journal of Agricultural and Food Chemistry·Torsten WittRobert G Gilbert
Oct 22, 2010·Biomacromolecules·Jovin HasjimRobert G Gilbert
Aug 16, 2011·Journal of Agricultural and Food Chemistry·Sushil DhitalMichael J Gidley
Dec 12, 2012·Carbohydrate Polymers·Yongfeng AiJay-lin Jane
Mar 31, 2015·Carbohydrate Polymers·Ming LiRobert G Gilbert

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