Structural Features and Digestibility of Corn Starch With Different Amylose Content

In this study, the in vitro digestibility of corn starch with different amylose content was determined. The results showed that waxy corn starch (WCS) and corn starch (CS) have the highest digestibility, while high amylose corn starch (HACS) has a higher content of resistant starch (RS). Besides being related to amylose content, RS content is also closely related to particle shape, debranched fine structure, molecular structure, and semi-crystalline structure. HACS can maintain a complete particle structure after gelatinization and enzymolysis; differential scanning calorimetry showed a positive correlation between gelatinization enthalpy and RS content. As the amylose content increased, the content of fa (DP 6–12) decreased, while the content of fb2 (DP 25–36) and fb3 (DP ≥ 37) increased, which in-turn decreased the cluster polymer formed by short branch chains, and the formation of more hydrogen bonds between long chain branches improved starch stability. D, which characterizes the compactness of starch semi-crystalline structure, increased with the increase of RS content. HACS 60 with the highest RS content had a unique surface fractal structure between 7.41 < d (2π/q) < 10.58 nm, indicating that the dense structure is effective in maintaining the RS content.

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The structural characteristics of amylosucrase-treated waxy corn starch and relationship between its in vitro digestibility

Food Science and Biotechnology ◽

10.1007/s10068-017-0052-z ◽

2017 ◽

Vol 26 (2) ◽

pp. 381-387 ◽

Cited By ~ 5

Author(s):

Cheon-Seok Park ◽

Inmyoung Park

Keyword(s):

Corn Starch ◽

Structural Characteristics ◽

In Vitro Digestibility ◽

Waxy Corn Starch ◽

Waxy Corn

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Interior of Amylopectin and Nano-Sized Amylopectin Fragments Probed by Viscometry, Dynamic Light Scattering, and Pyrene Excimer Fluorescence

Polymers ◽

10.3390/polym12112649 ◽

2020 ◽

Vol 12 (11) ◽

pp. 2649

Author(s):

Lu Li ◽

Jean Duhamel

Keyword(s):

Light Scattering ◽

Dynamic Light Scattering ◽

Free Volume ◽

Corn Starch ◽

Structural Features ◽

Hydrodynamic Diameter ◽

Similar Amount ◽

Excimer Fluorescence ◽

Waxy Corn Starch ◽

Waxy Corn

Nano-sized amylopectin fragments (NAFs), prepared by extrusion of waxy corn starch, were investigated by viscometry, dynamic light scattering (DLS), and pyrene excimer fluorescence (PEF). NAF57, with a hydrodynamic diameter of 57 nm, was treated with nitric acid to yield three degraded NAFs, which appeared to share the same interior and structural features as amylopectin based on their measured intrinsic viscosity and hydrodynamic diameter. This conclusion was further supported by comparing the efficiency of forming excimer between an excited and a ground-state pyrenyl label covalently attached to the NAFs (Py-NAFs) using their IE/IM ratio of the fluorescence intensity of the excimer (IE) to that of the monomer (IM). The overlapping trends obtained for all Py-NAFs and the pyrene-labeled amylopectin samples by plotting the IE/IM ratio as a function of pyrene content provided further evidence that the interior of NAFs and amylopectin shared the same structural features and contained a similar amount of free volume as predicted by the Solution-Cluster (Sol-CL) model. The presence of free volume was validated by adding linear poly(ethylene glycol) (PEG) chains that could not penetrate the interior of Py-NAFs, thus subjecting the Py-NAFs to increased osmotic pressure, which induced their compression and resulted in an increase in IE/IM.

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In structure and in - vitro digestibility of waxy corn starch debranched by pullulanase

Food Hydrocolloids ◽

10.1016/j.foodhyd.2016.12.036 ◽

2017 ◽

Vol 67 ◽

pp. 104-110 ◽

Cited By ~ 25

Author(s):

Wei Liu ◽

Yan Hong ◽

Zhengbiao Gu ◽

Li Cheng ◽

Zhaofeng Li ◽

...

Keyword(s):

Corn Starch ◽

In Vitro Digestibility ◽

Waxy Corn Starch ◽

Waxy Corn

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Structure and in vitro digestion of amylosucrase-modified waxy corn starch as affected by iterative retrogradation

International Journal of Food Properties ◽

10.1080/10942912.2020.1788580 ◽

2020 ◽

Vol 23 (1) ◽

pp. 1176-1186

Author(s):

Soyun Sung ◽

Ha Ram Kim ◽

Cheon-Seok Park ◽

Seung Jun Choi ◽

Tae Wha Moon

Keyword(s):

Corn Starch ◽

In Vitro Digestion ◽

Waxy Corn Starch ◽

Waxy Corn

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In vitro digestibility of normal and waxy corn starch is modified by the addition of Tween 80

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2018.05.076 ◽

2018 ◽

Vol 116 ◽

pp. 715-720 ◽

Cited By ~ 4

Author(s):

E.J. Vernon-Carter ◽

J. Alvarez-Ramirez ◽

L.A. Bello-Perez ◽

A. Garcia-Hernandez ◽

C. Roldan-Cruz ◽

...

Keyword(s):

Corn Starch ◽

Tween 80 ◽

In Vitro Digestibility ◽

Waxy Corn Starch ◽

Waxy Corn

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Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch

Foods ◽

10.3390/foods8110556 ◽

2019 ◽

Vol 8 (11) ◽

pp. 556

Author(s):

Robert Bertrand ◽

William Holmes ◽

Cory Orgeron ◽

Carl McIntyre ◽

Rafael Hernandez ◽

...

Keyword(s):

Corn Starch ◽

Rapid Determination ◽

Thermal Characteristics ◽

Gelatinization Temperature ◽

Estimation Of Parameters ◽

Scanning Calorimetry ◽

Starch Gelatinization ◽

Waxy Corn Starch ◽

Waxy Corn

Starch gelatinization is an important process due to the prevalence of starch usage in industries such as cosmetics and food production. In this study, the gelatinization of waxy corn starch (WCS) was investigated with the goal of providing an option for the rapid determination of starch gelatinization characteristics. The procedure used in the study was solely based on differential scanning calorimetry (DSC), which is an established technique for the determination of thermal characteristics of starches. A sequence of experiments was conducted to determine the excess water condition, an estimate of the minimum gelatinization temperature, and gelatinization time. These parameters were found to be ≥65 wt.% water, 75–85 °C, and 10 min, respectively. The estimation of the minimum gelatinization temperature was determined from the thermal properties of the WCS as obtained by DSC. The obtained parameters resulted in complete WCS gelatinization, and, thus, the sequence of procedures used in the study could possibly be used for rapid waxy starch evaluation.

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