Impact of waxy protein deletions on the crystalline structure and physicochemical properties of wheat V-type resistant starch (RS).

This study investigated the effects of waxy (Wx) protein on wheat V-type resistant starch (RS) formation, molecular structure, and physicochemical properties. We discovered that waxy protein deletions led to a rise in B- and C-type starch granules, while reducing A-type starch granules, amylose, and slowly digestible starch contents. Further, dodecyl gallate (DG) addition significantly increased RS content, and molecular dynamics simulations indicated that amylose and DG can form stable complexes. Molecular docking indicated that DG could potentially aid in protecting wheat starch from digestion by human α-glucosidase. RS content was significantly reduced by waxy protein deletions. X-ray powder diffraction, Fourier-transform infrared spectroscopy, and laser confocal microscopy-Raman analyses revealed that waxy protein deletions decreased long-range crystalline structures and relative crystallinity and increased short-range crystalline structures，and full width at half maximum at 480 cm of RS. Pearson correlation analysis showed that RS content was highly correlated with its crystal structure, functional characteristics, and digestive characteristics. Principal component analysis revealed that five parameters (amylopectin, long-range crystalline structures, amylose, relative crystallinity, and RS content) had significant effect on the crystalline structure and functionality of RS.