TY - JOUR
T1 - The relationship between starch structure and digestibility by time-course digestion of amylopectin-only and amylose-only barley starches
AU - Liang, Wenxin
AU - Ding, Li
AU - Guo, Ke
AU - Liu, Yang
AU - Wen, Xiaoxia
AU - Kirkensgaard, Jacob Judas Kain
AU - Khakimov, Bekzod
AU - Enemark-Rasmussen, Kasper
AU - Henrik Hebelstrup, Kim
AU - Herburger, Klaus
AU - Liu, Xingxun
AU - Persson, Staffan
AU - Blennow, Andreas
AU - Zhong, Yuyue
N1 - Publisher Copyright:
© 2023
PY - 2023
Y1 - 2023
N2 - The multi-scale structural dynamics of amylopectin-only barley starch (APBS), normal barley starch (NBS), and amylose-only barley starch (AMBS) digested with amylolytic enzymes for 120 min were investigated in this study. For all starches, 0–20 min was identified as a rapid digestion stage, followed by a 20–120 min slow digestion. For APBS and NBS, the content of short chains (DP ≤ 12) and the thickness of crystalline and amorphous nano-lamellae increased, whereas the crystallinity decreased, and pores were generated on the granular surface during the rapid digestion stage. At the following slow digestion stage, the branching degree and relative amount of double helices increased, the crystalline and lamellar structures were lost, and the hydrolyzed starch segments aggregated. For AMBS, the rapid digestion stage was characterized by an increased content of short chains (DP ≤ 8) and B-type crystals and decreased amounts of V-type crystals. Furthermore, the lamellar and granular structures were lost, and digestion residues aggregated during the first stage of AMBS, which were formed in the second digestion stage of APBS and NBS. The second slow digestion stage of AMBS was characterized by an increased branching degree and a decreased relative content of single helices. It is suggested that the aggregated digestion residues at the initial digestion stage are the main reason for the overall low digestibility of AMBS.
AB - The multi-scale structural dynamics of amylopectin-only barley starch (APBS), normal barley starch (NBS), and amylose-only barley starch (AMBS) digested with amylolytic enzymes for 120 min were investigated in this study. For all starches, 0–20 min was identified as a rapid digestion stage, followed by a 20–120 min slow digestion. For APBS and NBS, the content of short chains (DP ≤ 12) and the thickness of crystalline and amorphous nano-lamellae increased, whereas the crystallinity decreased, and pores were generated on the granular surface during the rapid digestion stage. At the following slow digestion stage, the branching degree and relative amount of double helices increased, the crystalline and lamellar structures were lost, and the hydrolyzed starch segments aggregated. For AMBS, the rapid digestion stage was characterized by an increased content of short chains (DP ≤ 8) and B-type crystals and decreased amounts of V-type crystals. Furthermore, the lamellar and granular structures were lost, and digestion residues aggregated during the first stage of AMBS, which were formed in the second digestion stage of APBS and NBS. The second slow digestion stage of AMBS was characterized by an increased branching degree and a decreased relative content of single helices. It is suggested that the aggregated digestion residues at the initial digestion stage are the main reason for the overall low digestibility of AMBS.
KW - Amylose-only barley starch
KW - Digestogram
KW - In vitro time-course digestion
KW - Multi-scale structure
U2 - 10.1016/j.foodhyd.2023.108491
DO - 10.1016/j.foodhyd.2023.108491
M3 - Journal article
AN - SCOPUS:85147279709
SN - 0268-005X
VL - 139
JO - Food Hydrocolloids
JF - Food Hydrocolloids
M1 - 108491
ER -