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Lookup NU author(s): Professor David XieORCiD
This is the authors' accepted manuscript of an article that has been published in its final definitive form by Elsevier Ltd, 2017.
For re-use rights please refer to the publisher's terms and conditions.
This work concerns how the multi-scale supramolecular structure of starch relates to its digestion rate from a view of structural heterogeneity. The untreated granule starch displayed a dual-phase digestion pattern, ascribed to two digestible fractions within the heterogeneous multi-scale structure of starch, which had prominently different digestion rates. Not only amorphous starch but also part of molecular orders (crystallites with flaws) were digested at a same rate k1 at the first phase; densely-assembled starch including orders with fewer flaws was digested at a rather slow rate k2 (ca. 2/5 of k1) at the second phase. When alkali altered the heterogeneous supramolecular structure of starch, the digestion behaviors were also changed. The 0.1% (w/v) alkali solution slightly disrupted the starch multi-scale structure, which reduced the molecular orders, disrupted the lamellae, weakened the molecular organization within growth rings, and enlarged the granule pores. Then, part of resistant starch was transformed into slowly-digestible fraction with a digestion rate close to k2. In contrast, when stronger (0.5% w/v) alkali was used, the starch multi-scale structure was more apparently disrupted, causing even granule swelling. This structural change resulted in a triple-phase digestion with three different digestion rates. Moreover, especially with stronger alkali, along with the structural disruption, some orders with a higher thermal stability emerged and reduced the accessibility of starch molecules to the enzyme. In this case, the digestion rate decreased with the treatment time.
Author(s): Qiao D, Xie F, Zhang B, Zou W, Zhao S, Niu M, Lv R, Cheng Q, Jiang F, Zhu J
Publication type: Article
Publication status: Published
Journal: Food Hydrocolloids
Year: 2017
Volume: 65
Pages: 24-34
Print publication date: 01/04/2017
Online publication date: 31/10/2016
Acceptance date: 25/10/2016
Date deposited: 31/08/2023
ISSN (print): 0268-005X
ISSN (electronic): 1873-7137
Publisher: Elsevier Ltd
URL: https://doi.org/10.1016/j.foodhyd.2016.10.041
DOI: 10.1016/j.foodhyd.2016.10.041
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