Structural changes of A-, B- and C-type starches of corn, potato and pea as influenced by sonication temperature and their relationships with digestibility. (1st October 2021)

• Record Type: Journal Article
• Authors: Ouyang, Qunfu; Wang, Xiaoyan; Xiao, Yiwei; Luo, Feijun; Lin, Qinlu; Ding, Yongbo
• Is Part Of: Food chemistry. Volume 358(2021)
• Publication Date: 2021-10-01
• Subjects: Sonication temperature -- Crystalline pattern -- Starch structure -- Digestion property; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129858
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Structure rearrangement played dominant role in A-type CS especially at low sonication temperature. Sonication temperature transformed part of SDS and/or RDS into RS for CS. Structure destruction played dominant role in B-type PtS and C-type PS by sonication temperature. Sonication temperature transformed part of RS into SDS and/or RDS for PtS and PS. Abstract: The effect of sonication temperature on the structures and digestion behaviour of corn starch (CS, A-type), potato starch (PtS, B-type), and pea starch (PS, C-type) was investigated. For CS, sonication temperature resulted in a rough surface, decreased apparent amylose content, gelatinization enthalpy and gelatinization degree, increased short-range orders, long-range orders, retrogradation degree and resistant starch content. For PtS, sonication temperature led to a coarser surface with scratches, increased apparent amylose content and gelatinization degree, decreased short-range orders, long-range orders, gelatinization enthalpy, retrogradation degree, and resistant starch content. For PS, sonication temperature showed partial disintegration on surface, increased gelatinization degree, decreased apparent amylose content, short-range orders, long-range orders, gelatinization enthalpy, retrogradation degree and resistant starch content. This study suggested that starch digestion features could be controlled by the crystalline pattern of starch used and the extent of sonication temperature, and thus were of value for rational control of starch digestion features.