Causal relations among starch fine molecular structure, lamellar/crystalline structure and in vitro digestion kinetics of native rice starch,Food & Function

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Causal relations among starch fine molecular structure, lamellar/crystalline structure and in vitro digestion kinetics of native rice starch
Food & Function ( IF 5.1 ) Pub Date : 2020-12-11 , DOI: 10.1039/d0fo02934c
Cheng Li _{1,

2,

3,

4} , Yiming Hu _{4,

5,

6,

7,

8} , Fangting Gu _{9,

10,

11,

12,

13} , Bo Gong _{9,

10,

11,

12,

13}

Affiliation

Native rice starch is a source of slowly digestible starch in e.g. low-moisture baked products, while the molecular and lamellar/crystalline structure giving rise to this low-digestibility property is still largely unknown. In this study, the in vitro digestion kinetics of 11 rice starches with a wide range of amylose content were investigated. Applying the logarithm of slope (LOS) plot to the starch digestograms suggested that only a single first-order kinetics phase existed. More importantly, results for the first time showed that rice starches with shorter amylopectin short chains (DP 10–26) had more perfectly aligned crystalline lamellae and much slower digestion rates than the other starches. Interestingly, no correlations were found between the starch lamellar thicknesses with its digestion rate. It suggests that lamellar perfection plays a dominant role in the determination of native starch digestibility. Furthermore, starches with relatively shorter amylose short and medium chains showed a significantly higher amount of V-type amylose–lipid complex, and smaller maximum digestion extent. These results could help the rice industry develop a new generation of rice products with slower starch digestion rate and more desirable nutritional values.

中文翻译：

天然大米淀粉的淀粉细分子结构，层状/晶体结构与体外消化动力学之间的因果关系

天然大米淀粉是例如低水分烘烤产品中缓慢消化的淀粉的来源，而引起这种低消化性的分子和层状/晶体结构仍然是未知的。在这项研究中，体外研究了11种直链淀粉含量不同的大米淀粉的消化动力学。将斜率（LOS）图的对数应用于淀粉消化图表明，仅存在一个一级动力学相。更重要的是，首次结果表明，与其他淀粉相比，支链淀粉较短的短链淀粉（DP 10–26）的结晶薄片具有更完美的排列方式，消化速度也较慢。有趣的是，没有发现淀粉层厚度与其消化速率之间的相关性。这表明层状完美度在确定天然淀粉的消化率中起主要作用。此外，直链淀粉的短链和中链相对较短的淀粉显示出明显更多的V型直链淀粉-脂质复合物，最大消化程度较小。

更新日期：2021-01-07

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