TY - JOUR

T1 - Characterization of different high amylose starch granules. Part Ⅱ

T2 - Structure evolution during digestion and distinct digestion mechanisms

AU - Tian, Yu

AU - Petersen, Bent Larsen

AU - Liu, Xingxun

AU - Li, Haiteng

AU - Kirkensgaard, Jacob Judas Kain

AU - Enemark-Rasmussen, Kasper

AU - Khakimov, Bekzod

AU - Hebelstrup, Kim Henrik

AU - Zhong, Yuyue

AU - Blennow, Andreas

N1 - Publisher Copyright: © 2023

PY - 2024

Y1 - 2024

N2 - The objective of this research was to unravel the digestion of high amylose (AM) starch (HAS) granules through comparison of digestion of eight different types of HAS granules obtained from maize, potato, wheat, and barley. Unexpectedly, the resistant starch content (RS) of the HAS granules, ranging from 21% to 63%, did not correlate with the apparent AM content (AAC), which ranged from 34% to 97%. Instead, the pivotal factor governing digestibility was identified as the proportion of granules with smooth surfaces, in conjunction with the localized organization related to the arrangement of AM chains. Specifically, HAS granules originating from potato and maize, characterized by predominantly smooth-surfaced granules, as well as a higher double helix and B-type crystalline contents, exhibited higher RS content. Conversely, HAS granules sourced from wheat and barley, distinguished by a prevalence of granules with rough surfaces and high amorphous regions, displayed lower RS content. Furthermore, while potato and maize-derived HAS granules underwent minimal reorganization during digestion, those from wheat and barley underwent substantial molecular realignment. This phenomenon is likely attributed to the enhanced long AM molecules within wheat and barley, resulting in more significant degradation and molecular restructuring during digestion. The reorganized segments demonstrated increased resistance to enzymatic digestion. Thus, this study yields valuable insights into the mechanisms of the resistance of HAS granules to enzymatic digestion, emphasizing that AAC itself, within the range explored, does not emerge as a critical factor affecting their digestibility. The RS of HAS likely encompasses both pre-existing resistant structures and reorganized structures that form during digestion.

AB - The objective of this research was to unravel the digestion of high amylose (AM) starch (HAS) granules through comparison of digestion of eight different types of HAS granules obtained from maize, potato, wheat, and barley. Unexpectedly, the resistant starch content (RS) of the HAS granules, ranging from 21% to 63%, did not correlate with the apparent AM content (AAC), which ranged from 34% to 97%. Instead, the pivotal factor governing digestibility was identified as the proportion of granules with smooth surfaces, in conjunction with the localized organization related to the arrangement of AM chains. Specifically, HAS granules originating from potato and maize, characterized by predominantly smooth-surfaced granules, as well as a higher double helix and B-type crystalline contents, exhibited higher RS content. Conversely, HAS granules sourced from wheat and barley, distinguished by a prevalence of granules with rough surfaces and high amorphous regions, displayed lower RS content. Furthermore, while potato and maize-derived HAS granules underwent minimal reorganization during digestion, those from wheat and barley underwent substantial molecular realignment. This phenomenon is likely attributed to the enhanced long AM molecules within wheat and barley, resulting in more significant degradation and molecular restructuring during digestion. The reorganized segments demonstrated increased resistance to enzymatic digestion. Thus, this study yields valuable insights into the mechanisms of the resistance of HAS granules to enzymatic digestion, emphasizing that AAC itself, within the range explored, does not emerge as a critical factor affecting their digestibility. The RS of HAS likely encompasses both pre-existing resistant structures and reorganized structures that form during digestion.

KW - Digestibility

KW - Helical structure

KW - High amylose

KW - Lamellar structure

KW - Resistant starch

KW - Starch crystallinity

U2 - 10.1016/j.foodhyd.2023.109593

DO - 10.1016/j.foodhyd.2023.109593

M3 - Journal article

AN - SCOPUS:85179011242

VL - 149

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

M1 - 109593

ER -