Differences and Mechanism of Waxy Corn Starch and Normal Corn Starch in the Preparation of Recrystallized Resistant Starch (RS3)

文献类型： 外文期刊

第一作者： Su, Qing

作者： Su, Qing;Chen, Lirong;Sun, Linlin;Gong, Kuijie;Liu, Kaichang

作者机构：

关键词： waxy corn starch; normal corn starch; resistant starch content; influencing mechanism

期刊名称：FOODS （ 影响因子：4.7； 五年影响因子：5.1 ）

ISSN：

年卷期： 2024 年 13 卷 13 期

页码：

收录情况： SCI

摘要： This study prepared resistant starch (RS) from waxy corn starch and normal corn starch and analyzed the effects of its molecular and microstructural characteristics on RS content. The RS content of waxy corn resistant starch (RS-WCS) was highest at 57.8%, whereas that of normal corn resistant starch (RS-NCS) was 41.46%. The short-chain amylose contents of RS-WCS and RS-NCS were 47.08% and 37.24%, respectively, proportional to their RS content. Additionally, RS content positively correlated with crystallinity, short-range order degree, and degree of polymerization (DP), exceeding 25. Electron microscopic images, before and after enzymolysis, revealed that RS-WCS was hydrolyzed from the surface to the center by pancreatic alpha-amylase, while RS-NCS underwent simultaneous hydrolysis at the surface and center. These results indicate that the higher RS content in RS-WCS, compared to RS-NCS, is attributable to the synergistic effects of molecular structure and microstructure.

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