Changes in starch structures and in vitro digestion characteristics during maize (Zea mays L.) germination
| Autor: | Jingsheng Liu, Xianhong Ma, Jingjing Zhang, Renning Liu, Yang Liu |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
food.ingredient
030309 nutrition & dietetics Starch maize starch structures germination digestion lcsh:TX341-641 Maize starch 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology food Amylose Cultivar Food science Resistant starch Original Research 0303 health sciences food and beverages 04 agricultural and veterinary sciences 040401 food science chemistry Germination Amylopectin Digestion lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Food Science & Nutrition Food Science & Nutrition, 8(3):1700-1708 Food Science & Nutrition, Vol 8, Iss 3, Pp 1700-1708 (2020) |
| ISSN: | 2048-7177 |
| Popis: | This study analyzed changes in the starch structures and in vitro digestion profiles of a specific maize cultivar, Jike 728 (JK728), in Jilin, China, after 0–5 days of germination. The total starch, amylose, and amylopectin contents decreased significantly during germination. The average molecular weight of the starch compounds also decreased significantly during germination. The proportion of amylopectin with a degree of polymerization (DP) of 13–24 significantly decreased, while the relative abundance of amylopectin with DP values of 6–12, 25–36, and 37–60 significantly increased. The X‐ray diffraction (XRD) patterns of all samples were characteristic of A‐type starch, and the starch relative crystallinity decreased over time. The proportions of slowly digestible starch and resistant starch decreased significantly, while the proportion of rapidly digestible starch increased significantly during germination. Germination is an easy, inexpensive, and low‐carbon processing method. This study indicates that germination is an effective way to control the physical properties and digestibility of starch in maize. The changes observed in the physical properties and digestibility of maize starch after germination provide scientists with a platform to understand starch modification mechanisms that might have potential applications on an industrial scale. The total starch, amylose, and amylopectin concentrations decreased significantly during maize germination (0–5 days). The proportions of amylopectin with a DP of 13–24 significantly declined and those with a DP of 6–12, DP of 25–36, and DP of 37–60 significantly rose during maize germination (0–5 days). The XRD patterns of all starch samples were characteristic of A‐type starch, and the starch relative crystallinity was reduced during maize germination (0–5 days). The SDS and RS levels significantly declined, and the RDS levels significantly rose during maize germination (0–5 days). |
| Databáze: | OpenAIRE |
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