Starch chain-length distributions affect the processing and digestion characteristics of proso millet starch

文献类型： 外文期刊

第一作者： Qiao, Jiawei

作者： Qiao, Jiawei;Zhang, Zhuo;Xing, Bao;Liang, Yongqiang;Jia, Min;Yun, Junyan;Niu, Jiahui;Ren, Guixing;Zhang, Lizhen;Li, Hai;Qin, Peiyou;Qin, Peiyou

作者机构：

关键词： Proso millet starch; Chain-length distributions; Process characteristics; In vitro digestibility; Amylose; Amylopectin

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 457 卷

页码：

收录情况： SCI

摘要： Starch chain -length distributions play a key role in regulating the processing and digestion characteristics of proso millet starch. Waxy proso millet starch has higher endothermic enthalpy (13.06 - 16.73 J/g) owing to its higher relative crystallinity (27.83% - 32.04%), while nonwaxy proso millet starch has lower peak viscosity (1.0630 - 1.1930 Pa center dot s) and stronger viscoelasticity owing to its higher amylose content (21.72% - 24.34%). Nonwaxy proso millet starch exhibited two different digestion phases and its resistant starch content (18.37% - 20.80%) was higher than waxy proso millet starch. Correlation analysis showed proso millet starch with longer amylopectin B1 chains and more amylopectin B2 chains exhibited excellent thermal ability and retrograde resistance, whereas proso millet starch with shorter and more amylose medium/long-chains not only reduced the digestion rate and increased the resistant starch content but also exhibited stronger viscoelasticity and excellent retrogradation properties. These results could provide more insights into efficient utilization of proso millet starch.

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