{"title":"高淀粉中不同分子量分布的馏分对重结晶后消化率的影响","authors":"","doi":"10.1016/j.carbpol.2024.122736","DOIUrl":null,"url":null,"abstract":"<div><p>Type 3 resistant starches (RS3) were prepared from debranched starch (DBS) with different average degree of polymerization (DP) generated from high-amylose pea starch (HAPS) and high-amylose maize starch (HAMS). The results showed that RS3 with DP 35 and DP 39 had the highest RS content (74.5 % and 75.0 %, respectively) after cooking, which were remarkably higher than those of RS3 prepared from mixed fractions (60.6 % and 49.0 %, respectively) and other separated fractions (34.1–63.0 %). The multi-scale structures of RS3, including short-range molecular order, crystalline structure, micro-ordered aggregate structure, microscopic structure, and particle size distribution, were influenced by the average DP. Notably, RS content was positively correlated with the proportion of DP 51–80 and negatively correlated with the proportion of DP 21–30. DBS with DP 51–80 contributed to a more organized micro-ordered aggregate structure at nanometer scale and a larger aggregate structure at micrometer scale, which improved the resistance of RS3 to amylolytic enzymes. However, DBS with DP 21–30 tended to form random coil structure that were more easily to be digested. This research offered new insights into the structure-digestibility relationship of RS3, which is meaningful for the development of RS3 with high resistance to amylolytic enzymes after cooking.</p></div>","PeriodicalId":261,"journal":{"name":"Carbohydrate Polymers","volume":null,"pages":null},"PeriodicalIF":10.7000,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Influence of fractions with different molecular weight distributions from high-amylose starches on their digestibility after recrystallization\",\"authors\":\"\",\"doi\":\"10.1016/j.carbpol.2024.122736\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Type 3 resistant starches (RS3) were prepared from debranched starch (DBS) with different average degree of polymerization (DP) generated from high-amylose pea starch (HAPS) and high-amylose maize starch (HAMS). The results showed that RS3 with DP 35 and DP 39 had the highest RS content (74.5 % and 75.0 %, respectively) after cooking, which were remarkably higher than those of RS3 prepared from mixed fractions (60.6 % and 49.0 %, respectively) and other separated fractions (34.1–63.0 %). The multi-scale structures of RS3, including short-range molecular order, crystalline structure, micro-ordered aggregate structure, microscopic structure, and particle size distribution, were influenced by the average DP. Notably, RS content was positively correlated with the proportion of DP 51–80 and negatively correlated with the proportion of DP 21–30. DBS with DP 51–80 contributed to a more organized micro-ordered aggregate structure at nanometer scale and a larger aggregate structure at micrometer scale, which improved the resistance of RS3 to amylolytic enzymes. However, DBS with DP 21–30 tended to form random coil structure that were more easily to be digested. This research offered new insights into the structure-digestibility relationship of RS3, which is meaningful for the development of RS3 with high resistance to amylolytic enzymes after cooking.</p></div>\",\"PeriodicalId\":261,\"journal\":{\"name\":\"Carbohydrate Polymers\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":10.7000,\"publicationDate\":\"2024-09-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Carbohydrate Polymers\",\"FirstCategoryId\":\"92\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0144861724009627\",\"RegionNum\":1,\"RegionCategory\":\"化学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Carbohydrate Polymers","FirstCategoryId":"92","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0144861724009627","RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Influence of fractions with different molecular weight distributions from high-amylose starches on their digestibility after recrystallization
Type 3 resistant starches (RS3) were prepared from debranched starch (DBS) with different average degree of polymerization (DP) generated from high-amylose pea starch (HAPS) and high-amylose maize starch (HAMS). The results showed that RS3 with DP 35 and DP 39 had the highest RS content (74.5 % and 75.0 %, respectively) after cooking, which were remarkably higher than those of RS3 prepared from mixed fractions (60.6 % and 49.0 %, respectively) and other separated fractions (34.1–63.0 %). The multi-scale structures of RS3, including short-range molecular order, crystalline structure, micro-ordered aggregate structure, microscopic structure, and particle size distribution, were influenced by the average DP. Notably, RS content was positively correlated with the proportion of DP 51–80 and negatively correlated with the proportion of DP 21–30. DBS with DP 51–80 contributed to a more organized micro-ordered aggregate structure at nanometer scale and a larger aggregate structure at micrometer scale, which improved the resistance of RS3 to amylolytic enzymes. However, DBS with DP 21–30 tended to form random coil structure that were more easily to be digested. This research offered new insights into the structure-digestibility relationship of RS3, which is meaningful for the development of RS3 with high resistance to amylolytic enzymes after cooking.
期刊介绍:
Carbohydrate Polymers stands as a prominent journal in the glycoscience field, dedicated to exploring and harnessing the potential of polysaccharides with applications spanning bioenergy, bioplastics, biomaterials, biorefining, chemistry, drug delivery, food, health, nanotechnology, packaging, paper, pharmaceuticals, medicine, oil recovery, textiles, tissue engineering, wood, and various aspects of glycoscience.
The journal emphasizes the central role of well-characterized carbohydrate polymers, highlighting their significance as the primary focus rather than a peripheral topic. Each paper must prominently feature at least one named carbohydrate polymer, evident in both citation and title, with a commitment to innovative research that advances scientific knowledge.