Effects of reaction condition on glycosidic linkage structure, physical–chemical properties and in vitro digestibility of pyrodextrins prepared from native waxy maize starch. (1st August 2020)

• Record Type: Journal Article
• Authors: Chen, Jiaping; Xiao, Jingjing; Wang, Zhenya; Cheng, Hui; Zhang, Ying; Lin, Binbin; Qin, Liqiang; Bai, Yanjie
• Is Part Of: Food chemistry. Volume 320(2020)
• Publication Date: 2020-08-01
• Subjects: Pyrodextrin -- Glycosidic linkage structure -- Digestibility -- NMR; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.126491
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Reaction condition affects starch hydrolysis until the pyrodextrin is 100% soluble. Intensifying reaction condition increases the DB of pyrodextrin to 24%. Majority of the branch points is α-1, 6 and β-1, 6 linkages in all the pyrodextrins. Enzymatic hydrolysis decreases α-1, 4 but not α-1, 6 linkages in pyrodextrins. The resistant fraction of pyrodextrin increases as the DB of pyrodextrin increases. Abstract: Glycosidic linkage structure, physical–chemical properties and in vitro digestibility of pyrodextrins prepared using different reaction conditions were characterized. Intensification of reaction condition promoted starch hydrolysis and transglucosidation until the solubility of pyrodextrin reached 100%. New branch points were formed including α-1, 2, β-1, 2, β-1, 4, β-1, 6 and α-1, 6 linkages. Majority of the branch points was α-1, 6 and β-1, 6 linkages which in together accounted for more than 70% of the total branches. The degree of branching increased at intensified reaction conditions and plateaued at approximately 24%. Exhaustively hydrolyzing pyrodextrin by α-amylase and amyloglucosidase significantly decreased the degree of α-1, 4 but not α-1, 6 linkages. The retained α-1, 4 and α-1, 6 linkages were probably protected from enzyme hydrolysis by the non-starch linkages due to steric hindrance. The resistant starch content was positively correlated with the degree of branching of pyrodextrin. The decreased in vitro digestibility of pyrodextrin was attributed to the formation of new glycosidic linkages.