Starch chain-length distributions affect the processing and digestion characteristics of proso millet starch
文献类型： 外文期刊
作者： Qiao, Jiawei 1 ; Zhang, Zhuo 1 ; Xing, Bao 1 ; Liang, Yongqiang 1 ; Jia, Min 1 ; Yun, Junyan 1 ; Niu, Jiahui 1 ; Li, Hai 2 ; Ren, Guixing 1 ; Qin, Peiyou 3 ; Zhang, Lizhen 1 ;
作者机构： 1.Shanxi Univ, Sch Life Sci, Key Lab Chem Biol & Mol Engn, Minist Educ, Taiyuan 030006, Peoples R China
2.Shanxi Agr Univ, Inst High Latitude Crops, Datong 037008, Peoples R China
3.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China
4.Chengdu Univ, Sichuan Engn & Technol Res Ctr Coarse Cereal Indus, Sch Food & Biol Engn, Key Lab Coarse Cereal Proc,Minist Agr & Rural Affa, Chengdu 610106, Peoples R China
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.
- 相关文献
作者其他论文 更多>>
-
The importance of starch chain-length distribution for in vitro digestion of ungelatinized and retrograded foxtail millet starch
作者：Xing, Bao;Liang, Yongqiang;Wang, Nuo;Zhang, Zhuo;Qiao, Jiawei;Ren, Guixing;Zhang, Lizhen;Xing, Bao;Liang, Yongqiang;Wang, Nuo;Qin, Peiyou;Zou, Liang;Ren, Guixing;Qin, Peiyou;Liu, Jingke
关键词：Foxtail millet; Amylose chain -length distributions; Amylopectin chain -length distributions; Starch digestion; Retrogradation; Correlation analysis
-
Plant-based proteins: advances in their sources, digestive profiles in vitro and potential health benefits
作者：Li, Mengzhuo;Qin, Peiyou;Zou, Liang;Qin, Peiyou;Zhang, Lizhen;Ren, Guixing;Liu, Yang;Zhao, Xiaoyan;Qin, Peiyou
关键词：Plant-based proteins; protein sources; in vitro digestion; processing; health benefits
-
Effect of high moisture extrusion on the structure and physicochemical properties of Tartary buckwheat protein and its in vitro digestion
作者：Zhang, Zhuo;Bai, Yu;Qiao, Jiawei;Liang, Yongqiang;Zhou, Jiankang;Guo, Shengyuan;Zhao, Chaofan;Xing, Bao;Zhang, Lizhen;Ren, Guixing;Qin, Peiyou;Guo, Shengyuan;Qin, Peiyou;Ren, Guixing
关键词：Tartary buckwheat protein; High moisture extrusion; Structural characteristics; Physicochemical properties; In vitro digestibility
-
The Performance of Agronomic and Quality Traits of Quinoa under Different Altitudes in Northwest of China
作者：Cui, Hongliang;Yao, Qing;Xing, Bao;Qin, Peiyou;Zhou, Bangwei;Shah, Syed Sadaqat;Qin, Peiyou
关键词：quinoa; agronomic traits; quality characters; altitude; genotype; location
-
Ferulic acid regulates proso millet starch digestibility through alteration of starch multiscale structure and inhibition of digestive enzymes
作者：Qiao, Jiawei;Zhang, Zhuo;Xing, Bao;Liang, Yongqiang;Zhou, Jiankang;Jia, Min;Niu, Jiahui;Ren, Guixing;Zhang, Lizhen;Meng, Qiuxia;Li, Hai;Qin, Peiyou;Qin, Peiyou
关键词：Panicum miliaceum L.; Amylose; Hydrophobic sites; Steric hindrance; Competitive inhibition
-
Gel properties of curcumin-fortified Lactobacillus helveticus MB2-1 fermented milk and its gastrointestinal digestion in vitro
作者：Ge, Zhiwen;Wang, Dan;Zhao, Wenting;Wang, Pan;Qin, Peiyou;Zhao, Xiaoyan;Dong, Mingsheng
关键词：Fermented milk gel; Curcumin; Gel properties; Gastrointestinal digestion; Bioaccessibility
-
A papain-like cysteine protease-released small signal peptide confers wheat resistance to wheat yellow mosaic virus
作者：Liu, Peng;Liu, Shuang;Lei, Jiajia;Lu, Qisen;Hu, Haichao;Chen, Lu;Jiang, Yaoyao;Feng, Lixiao;Zhang, Tianye;Zhong, Kaili;Liu, Jiaqian;Zhang, Juan;Chen, Jianping;Yang, Jian;Shi, Chaonan;Ren, Yan;Zhang, Ning;Sun, Congwei;Sun, Bingjian;Chen, Feng;Zhang, Zhuo;Tang, Yimiao
关键词：
