Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches
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Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches. / Zhong, Yuyue; Liu, Linsan; Qu, Jianzhou; Blennow, Andreas; Hansen, Aleksander Riise; Wu, Yuxin; Guo, Dongwei; Liu, Xingxun.
In: Food Hydrocolloids, Vol. 108, 105994, 2020.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches
AU - Zhong, Yuyue
AU - Liu, Linsan
AU - Qu, Jianzhou
AU - Blennow, Andreas
AU - Hansen, Aleksander Riise
AU - Wu, Yuxin
AU - Guo, Dongwei
AU - Liu, Xingxun
PY - 2020
Y1 - 2020
N2 - The molecular and lamellar structures and in vitro digestibility of high amylose maize starch granules were investigated. Size-exclusion chromatography (SEC) analysis of hydrodynamic radius (R-h) and relative contents (RC) of different amylose and amylopectin pools revealed that increased amylose content resulted in the decrease of RC of short amylopectin chains (AP1, DP <36), and the increase of R-h and RC of long amylopectin chains (AP2, DP > 36). Fluorophore-assisted carbohydrate electrophoresis (FACE) analysis showed the average chain lengths of defined structures of fa, fb(1), and fb(3), and the content of fb(3) were increased with the amylose content and at AC content of 43%, the chain lengths decreased with the amylose content. The relative contents of fa and fb(1) and the degree of branching had the converse trends. Hence, HA-2, having an AC content of 43%, was the tipping point for these structural changes. Small angle X-ray scattering (SAXS) and its normalized 1D correlation function and SAXS scattering curve parametric fitting showed that the crystalline lamellar thickness was negatively correlated with proportion of short amylose chains (AM1, 100
AB - The molecular and lamellar structures and in vitro digestibility of high amylose maize starch granules were investigated. Size-exclusion chromatography (SEC) analysis of hydrodynamic radius (R-h) and relative contents (RC) of different amylose and amylopectin pools revealed that increased amylose content resulted in the decrease of RC of short amylopectin chains (AP1, DP <36), and the increase of R-h and RC of long amylopectin chains (AP2, DP > 36). Fluorophore-assisted carbohydrate electrophoresis (FACE) analysis showed the average chain lengths of defined structures of fa, fb(1), and fb(3), and the content of fb(3) were increased with the amylose content and at AC content of 43%, the chain lengths decreased with the amylose content. The relative contents of fa and fb(1) and the degree of branching had the converse trends. Hence, HA-2, having an AC content of 43%, was the tipping point for these structural changes. Small angle X-ray scattering (SAXS) and its normalized 1D correlation function and SAXS scattering curve parametric fitting showed that the crystalline lamellar thickness was negatively correlated with proportion of short amylose chains (AM1, 100
KW - Starch granule
KW - High-amylose maize starch
KW - Amylose fine structure
KW - Crystalline structure
KW - Lamellar structure
KW - In vitro digestion
KW - SLOW DIGESTION PROPERTY
KW - CHAIN-LENGTH
KW - RICE STARCHES
KW - THERMODYNAMIC PROPERTIES
KW - MOLECULAR-STRUCTURE
KW - AMYLOPECTIN
KW - RETROGRADATION
KW - GRANULES
KW - GELATINIZATION
KW - LINES
U2 - 10.1016/j.foodhyd.2020.105994
DO - 10.1016/j.foodhyd.2020.105994
M3 - Journal article
VL - 108
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
M1 - 105994
ER -
ID: 249477843