Understanding how the aggregation structure of starch affects its gastrointestinal digestion rate and extent

文献类型： 外文期刊

第一作者： Chen, Pei

作者： Chen, Pei;Wang, Kai;Kuang, Qirong;Zhou, Sumei;Liu, Xingxun;Wang, Dazheng

作者机构：

关键词： Wheat starch;Multi-scale structure;In vitro digestion properties

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）

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收录情况： SCI

摘要： Regulating the starch gastrointestinal digestion rate by control of its aggregation structure is an effective way, but the mechanism is still not clear. Multi-scale structure of waxy and normal wheat starches were studied by confocal laser scanning and scanning electron microscopes, as well as wide-angle and small-angle X-ray techniques in this study. In vitro digestion kinetics of those two starches and structure-digestion relationship were also discussed. Both waxy and normal starches show A-type diffraction pattern, but waxy variety shows a slightly higher crystallinity. Small-angle X-ray scattering results show that waxy wheat starch has higher scattering peak intensity (I-max) and a larger crystallinity lamellar repeat distance (L-p) compared with the normal wheat starch. We suggested that the higher digestion rate of waxy starch at initial stage is mainly due to more small-size particles, but the higher crystallinity and the larger crystalline lamellar size limit the digestion extent. (C) 2016 Elsevier B.V. All rights reserved.

分类号： Q71

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