Food and Fermentation Industries

Crystalline Structures and Digestibility of Cornstarches with Different Amylose/Amylopectin Content

  • Zhang Bin ,
  • Luo Fa-xing ,
  • Huang Qiang ,
  • Huang Xu-ri ,
  • Guan Ji-xiang
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Online published: 2010-08-25

Abstract

Crystalline structures and morphology of four different cornstarches with different amylose/amylopectin content were investigated.The vitro digestibility of four cornstarches was tested according to Englyst method.The re-lationship between starch structure and digestion mechanism was discussed.High-amylopectin(waxy and normal) and high-amylose(Hylon Ⅴ and Hylon Ⅶ) cornstarches belong to A-and B-type structures,respectively.A-type starches are"inside-out"digestion mechanism,while the B-type starches produce a different hydrolysis pattern ob-served as"exo-pitting".The level of slow digestion in high amylopectin cornstarch was higher than high-amylose cornstarch,while the Resistant Starch(RS) content of high-amylose cornstarches is much higher than high amylopec-tion conrstarch.

Cite this article

Zhang Bin , Luo Fa-xing , Huang Qiang , Huang Xu-ri , Guan Ji-xiang . Crystalline Structures and Digestibility of Cornstarches with Different Amylose/Amylopectin Content[J]. Food and Fermentation Industries, 2010 , 36(08) : 26 -30 . DOI: 10.13995/j.cnki.11-1802/ts.2010.08.017

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