Exploring the relationship between multi-scale structure and digestibility of various maize starches during gelatinization by a mimicked heating ex-situ method

IF 7.1 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2026-04-01 Epub Date: 2026-04-29 DOI:10.1016/j.foostr.2026.100524

Fei Ge , Di Wu , Xifeng Xia , Luming Peng

{"title":"Exploring the relationship between multi-scale structure and digestibility of various maize starches during gelatinization by a mimicked heating ex-situ method","authors":"Fei Ge , Di Wu , Xifeng Xia , Luming Peng","doi":"10.1016/j.foostr.2026.100524","DOIUrl":null,"url":null,"abstract":"<div><div>To investigate the relationship between multi-scale structure and digestibility of maize starch with various amylose content during gelatinization, four representative maize starches with different amylose contents, namely normal maize starch (NMS), Gelose 50 (G50), Gelose 80 (G80), and waxy maize starch (WMS), were used to prepare 24 staged <em>ex-situ</em> samples at characteristic gelatinization temperatures identified by differential scanning calorimetry using a mimicked heating method based on a Rapid Visco Analyser. From samples’ different behavior of structural evolutions and digestibility results, the distinct role of amylose and amylopectin to drive gelatinization and affect digestibility was discussed. The short double helix of WMS gradually unwound, decreasing relative crystallinity and slightly increasing digestibility. The hypothetical \"network\" in NMS, G50 and G80 restricted structural expansion. NMS exhibited slower helix unwinding but maintained relatively high digestibility due to its A-type crystalline form and porous surface. For G50, rearranged leached amylose increased order and compensated structural loss, with digestibility increasing at higher temperatures. G80 formed highly ordered long double helix resistant to unwinding, but structural collapse at higher temperatures, sharply increased digestibility. Phase transitions at specific temperature thresholds disrupted internal hypothetical \"networks\", leading to collapse and rapid digestibility changes. Studying structure-function relationships by this modified <em>ex-situ</em> methods offers insights for optimizing starch-based food processing.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100524"},"PeriodicalIF":7.1000,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Structure-Netherlands","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2213329126000250","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2026/4/29 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

To investigate the relationship between multi-scale structure and digestibility of maize starch with various amylose content during gelatinization, four representative maize starches with different amylose contents, namely normal maize starch (NMS), Gelose 50 (G50), Gelose 80 (G80), and waxy maize starch (WMS), were used to prepare 24 staged ex-situ samples at characteristic gelatinization temperatures identified by differential scanning calorimetry using a mimicked heating method based on a Rapid Visco Analyser. From samples’ different behavior of structural evolutions and digestibility results, the distinct role of amylose and amylopectin to drive gelatinization and affect digestibility was discussed. The short double helix of WMS gradually unwound, decreasing relative crystallinity and slightly increasing digestibility. The hypothetical "network" in NMS, G50 and G80 restricted structural expansion. NMS exhibited slower helix unwinding but maintained relatively high digestibility due to its A-type crystalline form and porous surface. For G50, rearranged leached amylose increased order and compensated structural loss, with digestibility increasing at higher temperatures. G80 formed highly ordered long double helix resistant to unwinding, but structural collapse at higher temperatures, sharply increased digestibility. Phase transitions at specific temperature thresholds disrupted internal hypothetical "networks", leading to collapse and rapid digestibility changes. Studying structure-function relationships by this modified ex-situ methods offers insights for optimizing starch-based food processing.

查看原文本刊更多论文

采用模拟加热离地法研究了多种玉米淀粉糊化过程中多尺度结构与消化率的关系

为研究不同直链淀粉含量玉米淀粉在糊化过程中的多尺度结构与消化率的关系，选取4种具有代表性的直链淀粉含量不同的玉米淀粉，即普通玉米淀粉（NMS）、Gelose 50 （G50）、Gelose 80 （G80）和糯玉米淀粉（WMS），采用基于快速粘度分析仪的模拟加热方法，在差示扫描量热法确定的特征糊化温度下制备了24个分阶段的非原位样品。从样品不同的结构演化行为和消化率结果出发，讨论了直链淀粉和支链淀粉在驱动糊化和影响消化率方面的不同作用。WMS的短双螺旋逐渐解绕，相对结晶度降低，消化率略有提高。NMS、G50和G80中假设的“网络”限制了结构扩张。NMS的螺旋解绕速度较慢，但由于其a型晶型和多孔表面，保持了较高的消化率。对于G50，重排的浸出直链淀粉增加了有序度，补偿了结构损失，在较高温度下消化率提高。G80形成高度有序的长双螺旋结构，抗解绕，但在高温下结构崩溃，消化率急剧提高。特定温度阈值下的相变破坏了内部假设的“网络”，导致崩溃和快速消化变化。通过这种改进的非原位方法研究结构-功能关系，为优化淀粉基食品加工提供了见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.