Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches. (January 2016)

• Record Type: Journal Article
• Authors: Lin, Lingshang; Cai, Canhui; Gilbert, Robert G.; Li, Enpeng; Wang, Juan; Wei, Cunxu
• Is Part Of: Food hydrocolloids. Volume 52(2016:Jan.)
• Page Start: 359
• Page End: 368
• Publication Date: 2016-01
• Subjects: Normal maize starch -- High-amylose maize starch -- Starch granule size -- Amylopectin molecular structure -- Functional properties; AAG Aspergillus niger amyloglucosidase -- DP degree of polymerization -- DSC differential scanning calorimetry -- FACE fluorophore-assisted capillary electrophoresis -- PPA porcine pancreatic α-amylase -- RDS rapidly digestible starch -- RS resistant starch -- SDS slowly digestible starch; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2015.07.019
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: The amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches were investigated and compared in this study. The different-sized fractions of normal starch showed similar amylopectin molecular structures and functional properties. The small-sized fraction of high-amylose starch had significantly higher amylopectin long branch-chain and average branch-chain length than its counterpart medium- and large-sized fractions. The swelling power, gelatinization enthalpy, and hydrolysis and digestion degrees of high-amylose starch significantly decreased with decrease of granule size, and were significantly positively correlated with amylopectin short branch-chain and negatively correlated with amylopectin long branch-chain and average branch-chain length. The gelatinization peak temperature and resistant starch content increased with decrease of granule size, and were significantly positively correlated with amylopectin long branch-chain and average branch-chain length and negatively correlated with amylopectin short branch-chain. The hierarchical cluster analysis indicated that the large-sized fraction of high-amylose starch was significantly different from the medium- and small-sized fractions of high-amylose starch but more relative with normal starch. The above results could provide important information for the applications of different-sized fractions of high-amylose maize starch. Graphical abstract: Highlights: Different-sized fractions of normal and high-amylose maize starches were separated. Their amylopectin molecular structures and functional properties were investigated. The relationships between structures and functional properties were analyzed. Cluster dendrogram between structures and functional properties was constructed. Large-sized fraction of high-amylose starch was very relative with normal starch.