High-Resistant Starch Based on Amylopectin Cluster via Extrusion: From the Perspective of Chain-Length Distribution and Structural Formation.

Foods

National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.

Published: August 2024

AI Article Synopsis

  • Resistant starch (RS) plays a crucial role in improving gut health and supporting metabolism, contributing to benefits like better glycemic control and weight loss.
  • The study focuses on RS3 derived from pure starch and explores how different chain-length distributions (CLDs) can be manipulated through extrusion techniques at varying shear levels to achieve desired qualities.
  • Results indicated that optimal conditions, specifically at an extrusion rate of 250 r/min, yielded the highest RS content, influenced by the balance of amylopectin and amylose in the starch structure.

Article Abstract

Resistant starch (RS) has the advantage of reshaping gut microbiota for human metabolism and health, like glycemic control, weight loss, etc. Among them, RS3 prepared from pure starch is green and safe, but it is hard to achieve structural control. Here, we regulate the crystal structure of starch with different chain-length distributions (CLDs) via extrusion at low/high shearing levels. The change in CLDs in extruded starch was obtained, and their effects on the fine structure (, , , degree of order and double helix, degree of crystal) of RS and its physicochemical properties were investigated by SAXS, FTIR, XRD and C NMR analyses. The results showed that the RS content under a 250 r/min extrusion condition was the highest at 61.52%. Furthermore, the crystalline system induced by high amylopectin (amylose ≤ 4.78%) and a small amount of amylose (amylose ≥ 27.97%) was favorable for obtaining a high content of RS3-modified products under the extruding environment. The control of the moderate proportion of the A chains ( 6-12) in the starch matrix was beneficial to the formation of RS.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11353313PMC
http://dx.doi.org/10.3390/foods13162532DOI Listing

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