Multi-scale structure, pasting and digestibility of adlay (Coixlachryma-jobi L.) seed starch. (April 2019)

• Record Type: Journal Article
• Authors: Chen, Jicheng; Chen, Yazhen; Ge, Huifang; Wu, Chunhua; Pang, Jie; Miao, Song
• Is Part Of: Food hydrocolloids. Volume 89(2019)
• Page Start: 885
• Page End: 891
• Publication Date: 2019-04
• Subjects: Adlay seed starch -- Multi-scales structures -- Pasting properties -- Digestibility; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2018.11.050
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: The hierarchical structure, pasting and digestibility of adlay seed starch (ASS) were investigated compared with maize starch (MS) and potato starch (PS). ASS exhibited round or polyglonal morphology with apparent pores/channels on the surface. It had a lower amylose content, a looser and more heterogeneous C-type crystalline structure, a higher crystallinity, and a thinner crystalline lamellae. Accordingly, ASS showed a higher slowly digestible starch content combined with less resistant starch fractions, and a decreased pasting temperature, a weakened tendency to retrogradation and an increased pasting stability compared with those of MS and PS. The ASS structure-functionality relationship indicated that the amylose content, double helical orders, crystalline lamellar structure, and surface pinholes should be responsible for ASS specific functionalities including pasting behaviors and in vitro digestibility. ASS showed potential applications in health-promoting foods which required low rearrangement during storage and sustainable energy-providing starch fractions. Graphical abstract: Highlights: Structural features of adlay seed starch were determined in comparison with normal maize starch and potato starch. Great differences were found comparing with normal maize and potato starches. Functionalities such as swelling power, solubility, pasting properties and in vitro digestibility were investigated. Factors determining starches functionalities were discussed. A comprehensive elucidation was proposed to reveal the structure-functionalities relationships of starches.