Resistant starch formation mechanism of amylosucrase-modified starches with crystalline structure enhanced by hydrothermal treatment.

The aim of this study was to reveal the underlying mechanism contributing towards the formation of resistant starch (RS) in amylosucrase-modified starches with crystalline structure enhanced by hydrothermal treatment. The branch chains of waxy corn starch were continuously elongated by amylosucrase, and the retrogradation of elongated starches with weight-average chain length (CLw¯) of 27.0-37.6 yielded B-type retrograded starches (MSs) with crystallinity increasing from 33.1 % (MS-5) to 41.4 % (MS-30). Increasing the starch crystallinity improved the content of RS from 6.7 % of MS-5 to be as much as 41.0 % of MS-30. During the hydrothermal treatment, MS-5 with CLw¯ of 27.0 favored the B → A allomorphic transition, leading to the decreased starch digestibility. Moreover, the hydrothermal treatment facilitated the assembly of double helices to increase starch crystallinity, which further increased the content of RS. The findings of the present study may assist the preparation of functional starches with controllable digestibility. Copyright © 2023 Elsevier Ltd. All rights reserved.

Citation

Ren Wang, Pinxin Rui, Tao Wang, Wei Feng, Zhengxing Chen, Xiaohu Luo, Hao Zhang. Resistant starch formation mechanism of amylosucrase-modified starches with crystalline structure enhanced by hydrothermal treatment. Food chemistry. 2023 Jul 15;414:135703

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PMID: 36827780

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