Multi-scale structure, pasting and digestibility of adlay (Coixlachryma-jobi L.) seed starch
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CitationChen JC, Chen YZ, Ge HF, Wu CH, Pang J, Miao S. Multi-scale structure, pasting and digestibility of adlay (Coixlachryma-jobi L.) seed starch. Food Hydrocolloids 2019;89:885-891; doi http://dx.doi.org/10.1016/j.foodhyd.2018.11.050.
AbstractThe hierarchical structure, pasting and digestibility of adlay seed starch (ASS) were investigated compared with maize starch (MS) and potato starch (PS). ASS exhibited round or polyglonal morphology with apparent pores/channels on the surface. It had a lower amylose content, a looser and more heterogeneous C-type crystalline structure, a higher crystallinity, and a thinner crystalline lamellae. Accordingly, ASS showed a higher slowly digestible starch content combined with less resistant starch fractions, and a decreased pasting temperature, a weakened tendency to retrogradation and an increased pasting stability compared with those of MS and PS. The ASS structure-functionality relationship indicated that the amylose content, double helical orders, crystalline lamellar structure, and surface pinholes should be responsible for ASS specific functionalities including pasting behaviors and in vitro digestibility. ASS showed potential applications in health-promoting foods which required low rearrangement during storage and sustainable energy-providing starch fractions.
FunderMarine High-Tech Industry in Fujian Province; Fujian Natural Science Foundation; Fujian Agriculture and Forestry University
Grant Number 03; 2016J01105; 612014042
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