Su Qing, Chen Lirong, Sun Linlin, Liu Kaichang, Gong Kuijie
Crop Research Institute, Shandong Academy of Agricultural Sciences, North Industrial Road 202, Jinan 250100, China.
Shandong Academy of Agricultural Sciences, North Industrial Road 202, Jinan 250100, China.
Foods. 2024 Jun 27;13(13):2039. doi: 10.3390/foods13132039.
This study prepared resistant starch (RS) from waxy corn starch and normal corn starch and analyzed the effects of its molecular and microstructural characteristics on RS content. The RS content of waxy corn resistant starch (RS-WCS) was highest at 57.8%, whereas that of normal corn resistant starch (RS-NCS) was 41.46%. The short-chain amylose contents of RS-WCS and RS-NCS were 47.08% and 37.24%, respectively, proportional to their RS content. Additionally, RS content positively correlated with crystallinity, short-range order degree, and degree of polymerization (DP), exceeding 25. Electron microscopic images, before and after enzymolysis, revealed that RS-WCS was hydrolyzed from the surface to the center by pancreatic α-amylase, while RS-NCS underwent simultaneous hydrolysis at the surface and center. These results indicate that the higher RS content in RS-WCS, compared to RS-NCS, is attributable to the synergistic effects of molecular structure and microstructure.
本研究以糯玉米淀粉和普通玉米淀粉制备抗性淀粉（RS），并分析其分子和微观结构特征对RS含量的影响。糯玉米抗性淀粉（RS-WCS）的RS含量最高，为57.8%，而普通玉米抗性淀粉（RS-NCS）的RS含量为41.46%。RS-WCS和RS-NCS的短链直链淀粉含量分别为47.08%和37.24%，与它们的RS含量成正比。此外，RS含量与结晶度、短程有序度和聚合度（DP）呈正相关，DP超过25。酶解前后的电子显微镜图像显示，胰α淀粉酶将RS-WCS从表面向中心水解，而RS-NCS在表面和中心同时发生水解。这些结果表明，与RS-NCS相比，RS-WCS中较高的RS含量归因于分子结构和微观结构的协同作用。
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