Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN, 47907, USA.
Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN, 47907, USA.
Carbohydr Polym. 2018 Oct 1;197:531-539. doi: 10.1016/j.carbpol.2018.06.021. Epub 2018 Jun 13.
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.
本研究旨在获得完全糊化淀粉的结构-消化关系。对 12 种具有显著精细结构差异的淀粉样品（HPLC-SEC）进行了研究，以了解其回生行为（淀粉凝胶的热和流变性质）和体外消化率。所有样品在储存 7 天时的消化率均降低，有趣的是，西米（64.7%）、马铃薯（57.3%）、豌豆（55.1%）和酸转化玉米（ACM，51.6-51.8%）淀粉的这种降低尤其明显。结果表明，可能存在两种导致慢消化超分子结构的潜在相互作用：1）在 DP 峰值处外部 A 和 B1 链之间的双螺旋≥15.5 个葡萄糖单元（可能涉及内部长链），这些双螺旋也容易形成分子间缔合[在 7 天储存凝胶的加热过程中，储能模量（G'）相对急剧下降]；2）可能更具流动性和易排列的小分子酸水解淀粉分子的相互作用。
