Insight into the mechanism of digestibility inhibition by interaction between corn starch with different gelatinization degree and water extractable arabinoxylan

On the basis of revealing the interaction mechanism between corn starch (CS) and water-extractable arabinoxylan (WEAX) with high/low molecular weight (H-WEAX, L-WEAX), the degree of gelatinization (DG) on structural behaviors and in vitro digestibility of CS-WEAX complexes (CS/H, CS/L) was evaluated...

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Vydáno v:International journal of biological macromolecules Ročník 276; číslo Pt 2; s. 133950
Hlavní autoři: Hong, Jing, Chen, Peixia, Liang, Xiaohui, Liu, Chong, Guan, Erqi, Omer, Saeed Hamid Saeed, Zheng, Xueling
Médium: Journal Article
Jazyk:angličtina
Vydáno: Netherlands Elsevier B.V 01.09.2024
Témata:
adsorption
arabinoxylan
Corn starch
crystal structure
digestibility
Digestion
electrostatic interactions
encapsulation
enzymes
Gelatin - chemistry
gelatinization
Gelatinization degree
hydrogen
Hydrogen Bonding
Hydrolysis
In vitro digestibility
Molecular Weight
resistant starch
Starch - chemistry
Structural property
Water - chemistry
Water-extractable arabinoxylan
Xylans - chemistry
Zea mays - chemistry
In vitro digestibility
Water-extractable arabinoxylan
Structural property
Corn starch
Gelatinization degree
ISSN:0141-8130, 1879-0003, 1879-0003
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Shrnutí:On the basis of revealing the interaction mechanism between corn starch (CS) and water-extractable arabinoxylan (WEAX) with high/low molecular weight (H-WEAX, L-WEAX), the degree of gelatinization (DG) on structural behaviors and in vitro digestibility of CS-WEAX complexes (CS/H, CS/L) was evaluated. With the increased DG from 50 % to 95 %, the water adsorption capacity of CS/L was increased 64 %, 58 %, 47 %, which were higher than that of CS/H (39 %, 54 %, 33 %). The gelatinization of starch was inhibited by WEAX, resulting in the enhancement of crystallinity, short-range ordered structure and molecular size of CS-WEAX complexes. Stronger interaction was detected in CS/L than with CS/H as proved by the increased hydrogen bonds and electrostatic force. Complexes exhibited higher resistant starch content (RS) at diverse DG, especially for CS/L. Notability, RS content of samples with 50 % DG were increased from 27.72 % to 32.89 % (CS/H), 36.96 % (CS/L). Except for the reduction of gelatinization degree by adding WEAX, the other possible mechanisms of retarding digestibility were explained as the small steric hindrance of L-WEAX promoted encapsulation of starch granules, limiting enzyme accessibility. Additionally, the fragmentation of CS granules with high DG promoted the movement of H-WEAX, reducing the difference in digestibility compared to CS/L. [Display omitted] •The addition of WEAX obviously reduced the in vitro digestibility of CS.•The RS content of WEAX-starch complexes was obviously enhanced for starch with 50 % DG.•L-WEAX could retain higher crystallinity, short-range ordered structure of starch.•G5-CS/L exhibited stronger hydrogen bonds and electrostatic force.•The spatial hindrance of H-WEAX decreased at high DG level.
Bibliografie:ObjectType-Article-1
SourceType-Scholarly Journals-1
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ISSN:0141-8130
1879-0003
1879-0003
DOI:10.1016/j.ijbiomac.2024.133950