To prepare waxy tapioca resistant maltodextrin based on a green enzymatic debranching-alcohol precipitation-recrystallization process and to study its structure and digestibility, waxy tapioca starch was used as raw material for the preparation of resistant maltodextrin by enzymatic debranching-alcohol precipitation-recrystallization process.Nuclear magnetic resonance spectroscopy was used to characterize the glycosidic bond changes in the waxy tapioca resistant maltodextrin.Size exclusion chromatography was explored to determine the fine structure of the chain length distribution of the waxy tapioca resistant maltodextrin.X-ray diffractometry was used to characterize the structural properties of the waxy tapioca resistant maltodextrin.Differential scanning calorimetry was used to evaluate the thermal properties of the waxy tapioca resistant maltodextrin.The digestive resistance of the waxy tapioca resistant maltodextrin was measured by in vitro simulated digestion.The waxy tapioca resistant maltodextrin prepared by enzymatic debranching, alcohol precipitation, and recrystallization increase the number of linear short-chain amylose molecules, break the original glycosidic bonds, induce transglycosidic reactions, transform the crystalline structure, and form the resistant α-glycosides and β-glycosides bonds, which significantly improve thermal stability and resistance to digestion (P<0.05).
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