Multi-scale structure and pasting/digestion features of yam bean tuber starches

Dongling Qiao; Wenyao Tu; Anping Liao; Nannan Li; Binjia Zhang; Fatang Jiang; Lei Zhong; Siming Zhao; Liang Zhang; Qinlu Lin

doi:10.1016/j.carbpol.2019.02.082

Multi-scale structure and pasting/digestion features of yam bean tuber starches

Carbohydr Polym. 2019 Jun 1:213:199-207. doi: 10.1016/j.carbpol.2019.02.082. Epub 2019 Feb 25.

Authors

Dongling Qiao¹, Wenyao Tu¹, Anping Liao², Nannan Li³, Binjia Zhang⁴, Fatang Jiang¹, Lei Zhong², Siming Zhao³, Liang Zhang⁵, Qinlu Lin⁶

Affiliations

¹ Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, China.
² Department of Chemical Engineering, Guangxi Key Laboratory Cultivation Base for Polysaccharide Materials and Modifications, Guangxi University for Nationalities, Nanning, 530008, China.
³ Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, 430070, China.
⁴ Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, 430070, China; Jinjian Cereals Industry Co., Ltd., Changde, 415000, China. Electronic address: zhangbj@mail.hzau.edu.cn.
⁵ School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, China.
⁶ National Engineering Laboratory for Rice and By-product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China.

PMID: 30879661
DOI: 10.1016/j.carbpol.2019.02.082

Abstract

This work discloses the multi-scale structure and pasting/digestion behaviors of yam bean tuber starches (YB-GD and YB-SC). Compared to potato starch, YB starches exhibited varied pasting/digestion features that were understood from a multi-scale structural view. Especially, YB starches showed relatively polydisperse lamellae, less perfect crystallites, and fewer amylose molecules. These features should reduce the bulk density of starch chain packing, and could facilitate the water or enzyme diffusion in starch matrixes. Consistently, not only was starch's resistance to hydrothermal effects weakened (shown by reduced pasting temperature), but also the enzyme absorption to starch chains and the subsequent hydrolysis events were accelerated. Furthermore, YB starch molecules had more short chains, which played roles in reducing the paste viscosity along with the reduced granule size and in enhancing the paste stabilities during heating and cooling. Also, those molecular features tended to speed up the enzyme diffusion and digestion events.

Keywords: Multi-scale; Physicochemical features; Starch (PubChem CID: 24836924); Structure; Water (PubChem CID: 962); Yam bean tuber starch.

MeSH terms

Carbohydrate Conformation
Pachyrhizus / chemistry
Pachyrhizus / metabolism*
Particle Size
Plant Tubers / chemistry
Plant Tubers / metabolism*
Starch / chemistry
Starch / metabolism*
Surface Properties

Substances

Starch