Physicochemical properties and molecular structure characterization of digestion-resistant components in enzymatic branch-chain elongated waxy corn starch

Authors

HE Jian, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
WANG Ren, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
ZHANG Hao, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
ZHOU Xing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
CHEN Zhengxing, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

The resistant starch (RS) in enzymatic branch-chain elongated waxy corn starch (WCS) was separated by using in vitro digestion method. Then, the physicochemical properties and molecular structure of RS were characterized. The results showed that the morphology of starch was significantly changed after digestion, and irregular cracks appeared on the surface of RS. Moreover, the improvement of thermal stabilities of RS wasalso observed. These results revealed that the amorphous regions of modified starches were preferably to be hydrolyzed during digestion. Compared to modified WCS, the molecular weight of RS was profoundly decreased (6.03×10⁶～1.13×10⁸ g/mol). In addition, the peak value of branch chain length distributions of RS varied from DP 26 to DP 31, and the very long chains were almost disappeared. Thus, it was suggested that a particular region of chain is favored in formation of resistant starch.

Publication Date

5-28-2016

First Page

1

Last Page

4,10

DOI

10.13652/j.issn.1003-5788.2016.05.001

Recommended Citation

Jian, HE; Ren, WANG; Hao, ZHANG; Xing, ZHOU; and Zhengxing, CHEN (2016) "Physicochemical properties and molecular structure characterization of digestion-resistant components in enzymatic branch-chain elongated waxy corn starch," Food and Machinery: Vol. 32: Iss. 5, Article 1.
DOI: 10.13652/j.issn.1003-5788.2016.05.001
Available at: https://www.ifoodmm.cn/journal/vol32/iss5/1

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