Physicochemical characterization and in vitro digestibility of resistant starch from corn starch sugar residue.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-12-26 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102113

Qianqian Dai, Xiaoke Li, Chuanbo He, Ying Liang, Hejian Xiong, Ying Ma, Shaowei Zhai

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Abstract

This study sought to investigate the thermal stability and digestibility of corn starch sugar residue resistant starch (CSSR-RS) through comparative analysis of the physicochemical properties and structural characteristics among CSSR-RS, high-amylose corn starch (HS), and normal corn starch (NS). CSSR-RS contained 51.76 % resistant starch (RS), with 42.6 % remaining after high-temperature treatment, which was significantly higher than HS, demonstrating strong resistance to gelatinization. CSSR-RS is characterized by highly ordered aggregation of small molecules with a C-type crystalline structure, and irregular granular structures with wrinkled surfaces. Compared with NS and HS, the short-range and long-range order of CSSR-RS were significantly higher, indicating excellent thermal stability. In vitro simulated digestion revealed that the total hydrolysis rate of CSSR-RS was significantly lower than those of NS and HS, and the residual digesta of CSSR-RS also showed better resistance to digestion than HS. CSSR-RS exhibited significant development prospects in healthy food.

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玉米淀粉糖渣中抗性淀粉的理化特性及体外消化率研究。

本研究通过对比分析玉米淀粉抗糖渣淀粉（CSSR-RS）与高直链玉米淀粉（HS）和普通玉米淀粉（NS）的理化性质和结构特征，探讨CSSR-RS的热稳定性和消化率。CSSR-RS的抗性淀粉（RS）含量为51.76%，高温处理后的抗性淀粉残留量为42.6%，显著高于HS，表现出较强的抗糊化能力。CSSR-RS的特点是小分子高度有序聚集，具有c型晶体结构，不规则颗粒结构，表面皱褶。与NS和HS相比，CSSR-RS的近程和远程序均显著提高，表现出优异的热稳定性。体外模拟消化实验表明，CSSR-RS的总水解率显著低于NS和HS，且CSSR-RS的残余食糜也表现出比HS更好的消化抗性。CSSR-RS在健康食品领域具有重要的发展前景。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.