期刊
FOOD HYDROCOLLOIDS
卷 58, 期 -, 页码 246-254出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2016.03.001
关键词
Maize; High-amylose starch; Molecular structure; Enzymatic hydrolysis; In vitro digestion
资金
- National Natural Science Foundation of China [31270221, 31570324]
- Talent Project of Yangzhou University
- Innovation Program for Graduates of Jiangsu Province [KYLX15_1386]
- Priority Academic Program Development of Jiangsu Higher Education Institutions
High-amylose maize starch has health benefits and special industrial uses. In this study, starches were isolated from normal maize and high-amylose inbred and hybrid maizes. Their molecular structure and enzymatic hydrolysis properties were investigated and analyzed. The high-amylose hybrid maize starch contained lower amylose, intermediate component, amylopectin long branch-chains, and amylopectin average chain length, and higher amylopectin short branch-chains than did high-amylose inbred maize starch. High-amylose maize starch was more resistant to a-amylase and amyloglucocidase hydrolysis and had a significantly lower hydrolysis rate coefficient than normal maize starch did. The native, gelatinized and retrograded starches of the high-amylose hybrid maize had significantly higher rapidly digestible starch and lower resistant starch than those of the high-amylose inbred maize. The retrogradation of gelatinized starch markedly increased the resistance of high-amylose starch to in vitro digestion. The high contents of amylose and intermediate component and the long branch-chains of amylopectin increased the resistance of maize starch to enzymatic hydrolysis and in vitro digestion. (C) 2016 Elsevier Ltd. All rights reserved.
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