School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China.
Food Res Int. 2024 Aug;189:114563. doi: 10.1016/j.foodres.2024.114563. Epub 2024 May 27.
The digestibility of ungelatinized, short-term retrograded and long-term retrograded starch from foxtail millet was investigated and correlated with starch chain length distributions (CLDs). Some variations in starch CLDs of different varieties were obtained. Huangjingu and Zhonggu 9 had higher average chain lengths of debranched starch and lower average chain length ratios of amylopectin and amylose than Dajinmiao and Jigu 168. Compared to ungelatinized starch, retrogradation significantly increased the estimated glycemic index (eGI), whereas significantly decreased the resistant starch (RS). In contrast, long-term retrograded starches have lower eGI (93.33-97.37) and higher RS (8.04-14.55%) than short-term retrograded starch. PCA and correlation analysis showed that amylopectin with higher amounts of long chains and longer long chains contributed to reduced digestibility in ungelatinized starch. Both amylose and amylopectin CLDs were important for the digestibility of retrograded starch. This study helps a better understanding of the interaction of starch CLDs and digestibility during retrogradation.
对来自谷子的未胶凝、短期回生和长期回生淀粉的消化率进行了研究，并与淀粉链长分布（CLD）相关联。不同品种的淀粉 CLD 存在一些差异。Huangjingu 和 Zhonggu 9 的支链淀粉的平均链长较高，而支链淀粉和直链淀粉的平均链长比则低于 Dajinmiao 和 Jigu 168。与未胶凝淀粉相比，回生显著增加了估计的血糖指数（eGI），而抗性淀粉（RS）则显著降低。相比之下，长期回生淀粉的 eGI（93.33-97.37）较低，RS（8.04-14.55%）较高。主成分分析和相关性分析表明，直链淀粉中较长的长链和更长的长链含量较高，导致未胶凝淀粉的消化率降低。直链淀粉和支链淀粉的 CLD 对回生淀粉的消化率都很重要。本研究有助于更好地理解淀粉 CLD 和回生过程中消化率之间的相互作用。
