Understanding the multi-scale structure and digestibility of different waxy maize starches

Jinchuan Xu; Ling Chen; Xinbo Guo; Yi Liang; Fengwei Xie

doi:10.1016/j.ijbiomac.2019.12.110

Understanding the multi-scale structure and digestibility of different waxy maize starches

Jinchuan Xu, Ling Chen, Xinbo Guo, Yi Liang, Fengwei Xie

Research output: Contribution to journal › Article › peer-review

31 Citations (SciVal)

Abstract

This work concerns different cultivars of waxy maize starch (WMS), from which a significant correlation between the multi-scale structure and the digestibility has been identified. WMSs show a typical A-type crystalline polymorph. The surface porosity of WMS granules facilitates their digestibility. In contrast, the in vitro digestion results indicate that the resistant starch (RS) content increased with higher contents of amylose, single helices, and surface short-range ordered structures. Resistant starch (RS) was found to be made up of single helices and perfect crystallites formed by the fraction of chains with a degree of polymerization (DP) between 13 and 24. Slowly digestible starch (SDS) consists of single helices. Rapidly digestible starch (RDS) is mainly composed of disordered molecular chains in the amorphous regions of starch. This work reveals the relationship between the multiscale structure and digestibility of different WMSs and can provide guidance for the application of WMSs in food or non-food fields.

Original language	English
Pages (from-to)	252-258
Number of pages	7
Journal	International Journal of Biological Macromolecules
Volume	144
DOIs	https://doi.org/10.1016/j.ijbiomac.2019.12.110
Publication status	Published - 1 Feb 2020

Bibliographical note

Publisher Copyright:
© 2019

Funding

The authors thank for the financial support provided by the National Natural Science Foundation of China (NSFC)–Guangdong Joint Fund under a Key Project (No. U1501214 ), the National Natural Science Foundation of China (NSFC) under a General Project (No. 31871751 ), and the Government of Guangdong Province under a YangFan Innovative and Entrepreneurial Research Team Project ( 2014YT02S029 ). F. Xie acknowledges the support from the European Union's Horizon 2020 - Research and Innovation Framework Programme under the Marie Skłodowska-Curie grant agreement No. 798225 .

Funders	Funder number
European Union's Horizon 2020 - Research and Innovation Framework Programme
YangFan Innovative and Entrepreneurial Research Team Project	2014YT02S029
Horizon 2020 Framework Programme
H2020 Marie Skłodowska-Curie Actions	798225
National Natural Science Foundation of China	31871751, U1501214
Government of Guangdong Province

Keywords

Correlation analysis
Digestibility
Multi-scale structure
Waxy maize starch

ASJC Scopus subject areas

Structural Biology
Biochemistry
Molecular Biology
Economics and Econometrics
General Energy

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10.1016/j.ijbiomac.2019.12.110

Cite this

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title = "Understanding the multi-scale structure and digestibility of different waxy maize starches",

abstract = "This work concerns different cultivars of waxy maize starch (WMS), from which a significant correlation between the multi-scale structure and the digestibility has been identified. WMSs show a typical A-type crystalline polymorph. The surface porosity of WMS granules facilitates their digestibility. In contrast, the in vitro digestion results indicate that the resistant starch (RS) content increased with higher contents of amylose, single helices, and surface short-range ordered structures. Resistant starch (RS) was found to be made up of single helices and perfect crystallites formed by the fraction of chains with a degree of polymerization (DP) between 13 and 24. Slowly digestible starch (SDS) consists of single helices. Rapidly digestible starch (RDS) is mainly composed of disordered molecular chains in the amorphous regions of starch. This work reveals the relationship between the multiscale structure and digestibility of different WMSs and can provide guidance for the application of WMSs in food or non-food fields.",

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AU - Xu, Jinchuan

AU - Chen, Ling

AU - Guo, Xinbo

AU - Liang, Yi

AU - Xie, Fengwei

PY - 2020/2/1

Y1 - 2020/2/1

N2 - This work concerns different cultivars of waxy maize starch (WMS), from which a significant correlation between the multi-scale structure and the digestibility has been identified. WMSs show a typical A-type crystalline polymorph. The surface porosity of WMS granules facilitates their digestibility. In contrast, the in vitro digestion results indicate that the resistant starch (RS) content increased with higher contents of amylose, single helices, and surface short-range ordered structures. Resistant starch (RS) was found to be made up of single helices and perfect crystallites formed by the fraction of chains with a degree of polymerization (DP) between 13 and 24. Slowly digestible starch (SDS) consists of single helices. Rapidly digestible starch (RDS) is mainly composed of disordered molecular chains in the amorphous regions of starch. This work reveals the relationship between the multiscale structure and digestibility of different WMSs and can provide guidance for the application of WMSs in food or non-food fields.

AB - This work concerns different cultivars of waxy maize starch (WMS), from which a significant correlation between the multi-scale structure and the digestibility has been identified. WMSs show a typical A-type crystalline polymorph. The surface porosity of WMS granules facilitates their digestibility. In contrast, the in vitro digestion results indicate that the resistant starch (RS) content increased with higher contents of amylose, single helices, and surface short-range ordered structures. Resistant starch (RS) was found to be made up of single helices and perfect crystallites formed by the fraction of chains with a degree of polymerization (DP) between 13 and 24. Slowly digestible starch (SDS) consists of single helices. Rapidly digestible starch (RDS) is mainly composed of disordered molecular chains in the amorphous regions of starch. This work reveals the relationship between the multiscale structure and digestibility of different WMSs and can provide guidance for the application of WMSs in food or non-food fields.

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KW - Digestibility

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Understanding the multi-scale structure and digestibility of different waxy maize starches

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

Access to Document

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