Impact of crystalline structure on the digestibility of amylopectin-based starch-lipid complexes

Ren Wang; Zhishu He; Yijun Cao; Hongyu Wang; Xiaohu Luo; Wei Feng; Zhengxing Chen; Tao Wang; Hao Zhang

doi:10.1016/j.ijbiomac.2023.125191

Impact of crystalline structure on the digestibility of amylopectin-based starch-lipid complexes

Int J Biol Macromol. 2023 Jul 1;242(Pt 4):125191. doi: 10.1016/j.ijbiomac.2023.125191. Epub 2023 Jun 2.

Authors

Ren Wang¹, Zhishu He¹, Yijun Cao¹, Hongyu Wang¹, Xiaohu Luo², Wei Feng¹, Zhengxing Chen¹, Tao Wang¹, Hao Zhang³

Affiliations

¹ Key Laboratory of Carbohydrate Chemistry and Biotechnology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
² College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, Zhejiang, People's Republic of China.
³ Key Laboratory of Carbohydrate Chemistry and Biotechnology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China. Electronic address: leslie198907@foxmail.com.

PMID: 37270130
DOI: 10.1016/j.ijbiomac.2023.125191

Abstract

In this study, chain-elongated waxy corn starch (mWCS) was complexed with lauric acid (LA) to produce starch-lipid complexes (mWCS@LA) with a mixture of B- and V-type crystalline structures. Results from in vitro digestion showed that mWCS@LA had higher digestibility than mWCS, and the logarithm of slope plots of mWCS@LA revealed a two-stage digestion pattern, with digestion rate of the first stage (k₁ = 0.038 min^-1) being much higher than that of the following stage (k₂ = 0.0116 min^-1). The complexation between the long branch chains of mWCS and LA formed amylopectin-based V-type crystallites that were rapidly hydrolyzed during the first stage. The digesta isolated from the second stage of digestion had a B-type crystallinity of 52.6 %, and starch chains with degree of polymerization of 24-28 mainly contributed to the formation of the B-type crystalline structure. The results from the present study reveal that the B-type crystallites were more resistant to amylolytic hydrolysis than the amylopectin-based V-type crystallites.

Keywords: Crystalline structure; In vitro digestibility; Starch-lipid complexes.

MeSH terms

Amylopectin* / chemistry
Amylose / chemistry
Digestion
Hydrolysis
Starch* / chemistry
Zea mays / chemistry

Substances

Starch
Amylopectin
Amylose