| Title: |
Revisiting the Evolution of Multi-Scale Structures of Starches with Different Crystalline Structures During Enzymatic Digestion |
| Authors: |
Simin Chen, Zihui Qiu, Ying Yang, Jianfeng Wu, Wenjuan Jiao, Ying Chen, Chengzhi Jin |
| Source: |
Foods, Vol 13, Iss 20, p 3291 (2024) |
| Publisher Information: |
MDPI AG, 2024. |
| Publication Year: |
2024 |
| Collection: |
LCC:Chemical technology |
| Subject Terms: |
starch structures, enzymatic digestion, porous starch, Chemical technology, TP1-1185 |
| More Details: |
Porous starch has been created through hydrolysis by amyloglucosidase and α-amylase. However, little information is known about the precise evolution of multi-scale structures of starch during digestion. In this study, rice starch and potato starch, containing different crystalline structures, were hydrolyzed by amyloglucosidase and α-amylase for 20 and 60 min, respectively, and their resulting structural changes were examined. The digestion process caused significant degradation of the molecular structures of rice and potato starches. In addition, the alterations in the ordered structures varied between the two starches. Rice starch exhibited porous structures, thicker crystalline lamellae as determined by small-angle X-ray scattering, and enhanced thermostability after digestion using differential scanning calorimetry. For rice starch, the extent of crystalline structures was analyzed with an X-ray diffractometer; it was found to first increase after 20 min of digestion and then decrease after 60 min of digestion. In contrast, potato starch did not display porous structures but exhibited thicker crystalline lamellae and a reduction in ordered structures after digestion. These findings suggest that it is possible to intentionally modulate the multi-scale structures of starch by controlling the digestion time, thereby providing valuable insights for the manipulation of starch functionalities. |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
English |
| ISSN: |
2304-8158 |
| Relation: |
https://www.mdpi.com/2304-8158/13/20/3291; https://doaj.org/toc/2304-8158 |
| DOI: |
10.3390/foods13203291 |
| Access URL: |
https://doaj.org/article/198c0877726e4af1aea444d2714ded8e |
| Accession Number: |
edsdoj.198c0877726e4af1aea444d2714ded8e |
| Database: |
Directory of Open Access Journals |
