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Structural Basis for the Slow Digestion Property of Native Cereal Starches

机译：天然谷物淀粉慢消化特性的结构基础

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Native cereal starches are ideal slowly digestible starches(SDS),and the structural basis for their slow digestion property was investigated.The shape,size,surface pores and channels,and degree of crystallinity of starch granules were not related to the proportion of SDS,while semicrystalline structure was critical to the slow digestion property as evidenced by loss of SDS after cooking.The high proportion of SDS in cereal starches,as compared to potato starch,was related to their A-type crystalline structure with a lower degree of perfection as indicated by a higher amount of shortest A chains with a degree of polymerization(DP)of 5-10.The A-type amorphous lamellae,an important component of crystalline regions of native cereal starches,also affect the amount of SDS as shown by a reduction of SDS in lintnerized maize starches.These observations demonstrate that the supramolecular A-type crystalline structure,including the distribution and perfection of crystalline regions(both crystalline and amorphous lamellae),determines the slow digestion property of native cereal starches.
机译：天然谷物淀粉是理想的慢消化淀粉（SDS），并研究了其慢消化特性的结构基础。淀粉颗粒的形状，大小，表面孔隙和通道以及结晶度与SDS的比例无关，蒸煮后SDS的损失证明了半结晶结构对于缓慢的消化性能至关重要。与马铃薯淀粉相比，谷类淀粉中SDS的比例高与A型结晶结构有关，完美度较低。聚合度（DP）为5-10的最短A链数量较多.A型无定形薄片是天然谷物淀粉结晶区域的重要组成部分，也影响SDS的量，如a观察表明，超分子A型晶体结构，包括晶体区域的分布和完善（两个晶体和无定形薄片），确定了天然谷物淀粉的缓慢消化性能。

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