Long chains and crystallinity govern the enzymatic degradability of gelatinized starches from conventional and new sources. (15th May 2021)

• Record Type: Journal Article
• Authors: Gaenssle, Aline L.O.; Satyawan, Caecilia A.; Xiang, Gang; van der Maarel, Marc J.E.C.; Jurak, Edita
• Is Part Of: Carbohydrate polymers. Volume 260(2021)
• Publication Date: 2021-05-15
• Subjects: DP Degree of polymerization -- SAF/LF ratio ratio between short (DP 9-12) and long (DP 13-24) chains -- F1-F4 fractions of enzymatic hydrolysis; Starch -- Enzymatic hydrolysis -- Amylopectin -- Extent of and length of side-chains -- Structural features; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2021.117801
• Languages: English
• ISSNs: 0144-8617

Abstract

Graphical abstract: Highlights: Starch digestion is likely correlated to the degree of branching. Starch digestion is influenced by the proportion of short chains. Starches of the same crystallinity type share many structural features. Abstract: Slowly digestible starches have received interest due to their lower increase of postprandial blood glucose and insulin levels and, hence, modification of starches towards slower digestibility has commercial interest. However, chemical characteristics driving enzymatic (digestive) degradation are not fully unraveled. The digestion properties of starches have been linked to their crystalline type, chain length distribution, amylose content or degree of branching, but content and length of relatively long side-chains in amylopectin has not been paid attention to. Therefore, this research focusses on the unique content and length of amylopectin side-chains from conventional and new starch sources (potato, corn, pea, and tulip) correlated to the enzymatic digestion. The rate of hydrolysis was found to be correlated with the crystalline type of starch, as previously suggested, however, the complete hydrolysis of all starches, independent of the crystalline type and source, was shown to be governed by the content of longer amylopectin chains.