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The importance of starch chain-length distribution for in vitro digestion of ungelatinized and retrograded foxtail millet starch

文献类型： 外文期刊

作者： Xing, Bao 1 ; Zou, Liang 3 ; Liu, Jingke 4 ; Liang, Yongqiang 1 ; Wang, Nuo 1 ; Zhang, Zhuo 1 ; Qiao, Jiawei 1 ; Ren, Guixing 1 ; Zhang, Lizhen 1 ; Qin, Peiyou 2 ;

作者机构： 1.Shanxi Univ, Sch Life Sci, Key Lab Chem Biol & Mol Engn, Minist Educ, Taiyuan 030006, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China

3.Chengdu Univ, Key Lab Coarse Cereal Proc, Sichuan Engn & Technol Res Ctr Coarse Cereal Ind, Sch Food & Biol Engn,Minist Agr & Rural Affairs, Chengdu 610106, Peoples R China

4.Hebei Acad Agr & Forestry Sci, Inst Biotechnol & Food Sci, Shijiazhuang 050031, Peoples R China

关键词： Foxtail millet; Amylose chain -length distributions; Amylopectin chain -length distributions; Starch digestion; Retrogradation; Correlation analysis

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.0； 五年影响因子：7.4 ）

ISSN： 0963-9969

年卷期： 2024 年 189 卷

页码：

收录情况： SCI

摘要： The digestibility of ungelatinized, short-term retrograded and long-term retrograded starch from foxtail millet was investigated and correlated with starch chain length distributions (CLDs). Some variations in starch CLDs of different varieties were obtained. Huangjingu and Zhonggu 9 had higher average chain lengths of debranched starch and lower average chain length ratios of amylopectin and amylose than Dajinmiao and Jigu 168. Compared to ungelatinized starch, retrogradation significantly increased the estimated glycemic index (eGI), whereas significantly decreased the resistant starch (RS). In contrast, long-term retrograded starches have lower eGI (93.33 -97.37) and higher RS (8.04 -14.55%) than short-term retrograded starch. PCA and correlation analysis showed that amylopectin with higher amounts of long chains and longer long chains contributed to reduced digestibility in ungelatinized starch. Both amylose and amylopectin CLDs were important for the digestibility of retrograded starch. This study helps a better understanding of the interaction of starch CLDs and digestibility during retrogradation.

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