Influence of waxy proteins on wheat resistant starch formation, molecular structure and physicochemical properties

This study investigated the influence of wheat waxy proteins on type III resistant starch (RS3) formation, molecular structure and physicochemical properties. Waxy deletions led to a significant increase in B- and C-type starch granules, particle size of RS3, and slowly digesting starch content, and a decrease in content of amylose and RS3. X-ray powder diffraction and Fourier-transform infrared spectroscopy analyses revealed high relative crystallinity and long-range (1047/1022 cm(-1), IR1) and low short-range (1022/995, IR2) crystalline structures of RS3 in waxy wheat, which suggests that waxy deletions could produce a more ordered crystalline structure and fewer amorphous regions in RS3 crystals. Further laser confocal microscopy Raman spectroscopy analysis found that waxy deletions significantly increased the full width at half maximum and intensity of the bands at 480 cm(-1), as well as leading to more ordered RS3 crystals. These changes in molecular structure resulted in improved physicochemical properties of RS3.

Automated summary

This study investigated the influence of wheat waxy proteins on the formation, molecular structure, and physicochemical properties of type III resistant starch (RS3). The results showed that waxy deletions led to an increase in particle size, improved crystalline structure, and slower digestion of RS3, leading to improved physicochemical properties.