Long chains and crystallinity govern the enzymatic degradability of gelatinized starches from conventional and new sources

Aline L.O. Gaenssle, Caecilia A. Satyawan, Gang Xiang, Marc J.E.C. van der Maarel, Edita Jurak*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Slowly digestible starches have received interest due to their lower increase of postprandial blood glucose and insulin levels and, hence, modification of starches towards slower digestibility has commercial interest. However, chemical characteristics driving enzymatic (digestive) degradation are not fully unraveled. The digestion properties of starches have been linked to their crystalline type, chain length distribution, amylose content or degree of branching, but content and length of relatively long side-chains in amylopectin has not been paid attention to. Therefore, this research focusses on the unique content and length of amylopectin side-chains from conventional and new starch sources (potato, corn, pea, and tulip) correlated to the enzymatic digestion. The rate of hydrolysis was found to be correlated with the crystalline type of starch, as previously suggested, however, the complete hydrolysis of all starches, independent of the crystalline type and source, was shown to be governed by the content of longer amylopectin chains.
Original languageEnglish
Article number117801
Number of pages8
JournalCarbohydrate Polymers
Volume260
Early online date13-Feb-2021
DOIs
Publication statusE-pub ahead of print - 13-Feb-2021

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