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Understanding the multi-scale structure and digestibility of different waxy maize starches
- Source :
- International journal of biological macromolecules. 144
- Publication Year :
- 2019
-
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.\ud \ud
- Subjects :
- food.ingredient
Starch
02 engineering and technology
Degree of polymerization
Biochemistry
Zea mays
Maize starch
Polymerization
03 medical and health sciences
chemistry.chemical_compound
food
Structural Biology
Amylose
QD
Food science
Resistant starch
Porosity
Molecular Biology
SB
030304 developmental biology
2. Zero hunger
0303 health sciences
Chemistry
QK
food and beverages
General Medicine
021001 nanoscience & nanotechnology
Amorphous solid
Microscopy, Electron, Scanning
Crystallite
0210 nano-technology
Subjects
Details
- ISSN :
- 18790003 and 01418130
- Volume :
- 144
- Database :
- OpenAIRE
- Journal :
- International journal of biological macromolecules
- Accession number :
- edsair.doi.dedup.....f682a62610b678e95c6c82605cbd618f