Chen Simin, Qiu Zihui, Yang Ying, Wu Jianfeng, Jiao Wenjuan, Chen Ying, Jin Chengzhi
Guangdong Provincial Key Laboratory of Molecular Target & Clinical Pharmacology, National Medical Products Administration, State Key Laboratory of Respiratory Disease, The Fifth Affiliated Hospital, School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou 511436, China.
College of Life Sciences, Fujian Normal University, Fuzhou 350117, China.
Foods. 2024 Oct 17;13(20):3291. doi: 10.3390/foods13203291.
Porous starch has been created through hydrolysis by amyloglucosidase and α-amylase. However, little information is known about the precise evolution of multi-scale structures of starch during digestion. In this study, rice starch and potato starch, containing different crystalline structures, were hydrolyzed by amyloglucosidase and α-amylase for 20 and 60 min, respectively, and their resulting structural changes were examined. The digestion process caused significant degradation of the molecular structures of rice and potato starches. In addition, the alterations in the ordered structures varied between the two starches. Rice starch exhibited porous structures, thicker crystalline lamellae as determined by small-angle X-ray scattering, and enhanced thermostability after digestion using differential scanning calorimetry. For rice starch, the extent of crystalline structures was analyzed with an X-ray diffractometer; it was found to first increase after 20 min of digestion and then decrease after 60 min of digestion. In contrast, potato starch did not display porous structures but exhibited thicker crystalline lamellae and a reduction in ordered structures after digestion. These findings suggest that it is possible to intentionally modulate the multi-scale structures of starch by controlling the digestion time, thereby providing valuable insights for the manipulation of starch functionalities.
多孔淀粉是通过淀粉葡萄糖苷酶和α-淀粉酶水解产生的。然而，关于淀粉在消化过程中多尺度结构的确切演变情况，人们所知甚少。在本研究中，分别用淀粉葡萄糖苷酶和α-淀粉酶对含有不同晶体结构的大米淀粉和马铃薯淀粉进行20分钟和60分钟的水解，并检测其产生的结构变化。消化过程导致大米和马铃薯淀粉的分子结构显著降解。此外，两种淀粉有序结构的变化有所不同。大米淀粉呈现出多孔结构，通过小角X射线散射测定其结晶片层更厚，并且使用差示扫描量热法检测发现消化后热稳定性增强。对于大米淀粉，用X射线衍射仪分析其晶体结构程度；发现消化20分钟后首先增加，然后在消化60分钟后降低。相比之下，马铃薯淀粉没有呈现多孔结构，但消化后结晶片层更厚且有序结构减少。这些发现表明，通过控制消化时间有可能有意调节淀粉的多尺度结构，从而为淀粉功能的调控提供有价值的见解。
