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Martinez MM, Li C, Okoniewska M, et al. Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths. Carbohydr Polym. 2018;197:531-539doi: 10.1016/j.carbpol.2018.06.021.
Martinez, M. M., Li, C., Okoniewska, M., Mukherjee, I., Vellucci, D., & Hamaker, B. (2018). Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths. Carbohydrate polymers, 197531-539. https://doi.org/10.1016/j.carbpol.2018.06.021
Martinez, Mario M, et al. "Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths." Carbohydrate polymers vol. 197 (2018): 531-539. doi: https://doi.org/10.1016/j.carbpol.2018.06.021
Martinez MM, Li C, Okoniewska M, Mukherjee I, Vellucci D, Hamaker B. Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths. Carbohydr Polym. 2018 Oct 01;197:531-539. doi: 10.1016/j.carbpol.2018.06.021. Epub 2018 Jun 13. PMID: 30007644.
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Carbohydr Polym. 2018 Oct 01;197:531-539. doi: 10.1016/j.carbpol.2018.06.021. Epub 2018 Jun 13.

Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths.

Carbohydrate polymers

Mario M Martinez, Cheng Li, Monika Okoniewska, Indraneil Mukherjee, Dominic Vellucci, Bruce Hamaker

Affiliations

  1. Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN, 47907, USA. Electronic address: [email protected].
  2. Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN, 47907, USA.
  3. Mondelez International, 100 Deforest Avenue, East Hanover, NJ, 07936, USA.
  4. Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN, 47907, USA. Electronic address: [email protected].

PMID: 30007644 DOI: 10.1016/j.carbpol.2018.06.021

Abstract

The objective of this study was to obtain structure-digestion relationships of fully gelatinized starch. Twelve starch samples with marked fine structural differences (HPLC-SEC) were studied for their retrogradation behavior (thermal and rheological properties of starch gels) and in vitro digestibility. A reduction in the digestion rate during storage for 7 days was observed in all samples and, interestingly, this reduction was particularly evident in sago (64.7%), potato (57.3%), pea (55.1%) and acid-converted maize (ACM, 51.6-51.8 %) starches. Results indicated two potential interactions that may result in slowly digestible supramolecular structures: 1) double helices between external A and B1 chains of DP at peak maximum ≥ 15.5 Glucose Units (perhaps involving internal long chains) that also are prone to forming intermolecular associations [high relative drop in the storage modulus (G') during heating of 7 days-stored gels] and; 2) interactions of small molecular size acid-hydrolyzed starch molecules that may be more mobile and easily aligned.

Copyright © 2018 Elsevier Ltd. All rights reserved.

Keywords: Acid-converted maize; Chain length distribution; Digestion; Retrogradation; Sago; Starch

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