Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths. (1st October 2018)

• Record Type: Journal Article
• Authors: Martinez, Mario M.; Li, Cheng; Okoniewska, Monika; Mukherjee, Indraneil; Vellucci, Dominic; Hamaker, Bruce
• Is Part Of: Carbohydrate polymers. Volume 197(2018)
• Page Start: 531
• Page End: 539
• Publication Date: 2018-10-01
• Subjects: Starch -- Retrogradation -- Chain length distribution -- Sago -- Acid-converted maize -- Digestion; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2018.06.021
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: Structure-digestion relationships of fully gelatinized material were investigated The digestion rate during storage was reduced depending on the starch source Long external A and B1 chains are prone to forming slowly digestible assemblies Acid-converted maize starch exhibited slowly digestible intermolecular associations Sago starch resulted in cake crumb with twice SDS as the maize counterpart Abstract: The objective of this study was to obtain structure-digestion relationships of fully gelatinized starch. Twelve starch samples with marked fine structural differences (HPLC-SEC) were studied for their retrogradation behavior (thermal and rheological properties of starch gels) and in vitro digestibility. A reduction in the digestion rate during storage for 7 days was observed in all samples and, interestingly, this reduction was particularly evident in sago (64.7%), potato (57.3%), pea (55.1%) and acid-converted maize (ACM, 51.6–51.8 %) starches. Results indicated two potential interactions that may result in slowly digestible supramolecular structures: 1) double helices between external A and B1 chains of DP at peak maximum ≥ 15.5 Glucose Units (perhaps involving internal long chains) that also are prone to forming intermolecular associations [high relative drop in the storage modulus (G') during heating of 7 days-stored gels] and; 2) interactions of small molecular size acid-hydrolyzed starch molecules that may be more mobile and easily aligned.