Revisiting the Evolution of Multi-Scale Structures of Starches with Different Crystalline Structures During Enzymatic Digestion.

ABSTRACT: Porous starch has been created through hydrolysis by amyloglucosidase and α-amylase. However, little information is known about the precise evolution of multi-scale structures of starch during digestion. In this study, rice starch and potato starch, containing different crystalline structures, were hydrolyzed by amyloglucosidase and α-amylase for 20 and 60 min, respectively, and their resulting structural changes were examined. The digestion process caused significant degradation of the molecular structures of rice and potato starches. In addition, the alterations in the ordered structures varied between the two starches. Rice starch exhibited porous structures, thicker crystalline lamellae as determined by small-angle X-ray scattering, and enhanced thermostability after digestion using di

SUBMITTER: Chen S 

PROVIDER: S-EPMC11507109 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature