Exploring the formation mechanism of resistant starch (RS3) prepared from high amylose maize starch by hydrothermal-alkali combined with ultrasonic treatment,International Journal of Biological Macromolecules

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Exploring the formation mechanism of resistant starch (RS3) prepared from high amylose maize starch by hydrothermal-alkali combined with ultrasonic treatment
International Journal of Biological Macromolecules ( IF 7.7 ) Pub Date : 2023-12-23 , DOI: 10.1016/j.ijbiomac.2023.128938
Shengjun Han ₁ , Yao Hu ₁ , Chao Li ₁ , Yiyang Yu ₁ , Yu Wang ₁ , Zongyan Gu ₁ , Zongwei Hao ₁ , Yaqing Xiao ₁ , Yingnan Liu ₁ , Kang Liu ₁ , Mingming Zheng ₁ , Yiqun Du ₂ , Yibin Zhou ₁ , Zhenyu Yu ₁

Affiliation

In this study, type III resistant starch (RS3) was prepared from high amylose maize starch (HAMS) using hydrothermal (RS-H), hydrothermal combined ultrasonication (RS-HU), hydrothermal-alkali (RS-HA), and hydrothermal-alkali combined ultrasonication (RS-HAU). The role of the preparation methods and the mechanism of RS3 formation were analyzed by studying the multiscale structure and digestibility of the starch. The SEM, NMR, and GPC results showed that hydrothermal-alkali combined with ultrasonication could destroy the granule structure and α-1,6 glycosidic bond of HAMS and reduce the molecular weight of HAMS from 195.306 kDa to 157.115 kDa. The other methods had a weaker degree of effect on the structure of HAMS, especially hydrothermal and hydrothermal combined ultrasonication. The multiscale structural results showed that the relative crystallinity, short-range orderliness, and thermal stability of RS-HAU were significantly higher compared with native HAMS. In terms of digestion, RS-HAU had the highest RS content of 69.40 %. In summary, HAMS can generate many short-chain amylose due to structural damage, which rearrange to form digestion-resistant crystals. With correlation analysis, we revealed the relationship between the multiscale structure and the RS content, which can be used to guide the preparation of RS3.

中文翻译：

探讨高直链玉米淀粉水热碱结合超声波制备抗性淀粉(RS3)的形成机制

本研究以高直链玉米淀粉 (HAMS) 为原料，采用水热法 (RS-H)、水热联合超声法 (RS-HU)、水热碱法 (RS-HA) 和水热法制备 III 型抗性淀粉 (RS3)。碱联合超声处理（RS-HAU）。通过研究淀粉的多尺度结构和消化率，分析了制备方法的作用和RS3的形成机制。 SEM、NMR和GPC结果表明，水热碱结合超声处理可以破坏HAMS的颗粒结构和α-1,6糖苷键，使HAMS的分子量从195.306 kDa降低到157.115 kDa。其他方法对HAMS结构的影响程度较弱，尤其是水热法和水热联合超声法。多尺度结构结果表明，RS-HAU的相对结晶度、短程有序性和热稳定性明显高于天然HAMS。在消化方面，RS-HAU的RS含量最高，为69.40%。综上所述，HAMS会因结构破坏而产生许多短链直链淀粉，这些短链直链淀粉重新排列形成耐消化的晶体。通过相关性分析，揭示了多尺度结构与RS含量之间的关系，可用于指导RS3的制备。

更新日期：2023-12-23

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