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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Slowly Digestible State of Starch: Mechanism of Slow Digestion Property of Gelatinized Maize Starch
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Slowly Digestible State of Starch: Mechanism of Slow Digestion Property of Gelatinized Maize Starch

机译：淀粉的慢消化状态：玉米糊化淀粉慢消化特性的机理

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The mechanism underlying the previously reported parabolic relationship between amylopectin fine structure, represented by the weight ratio of linear short chains [degree of polymerization (DP < 13) to long chains (DP > 13], and slowly digestible starch (SDS) content was investigated from the viewpoint of starch retrogradation and substrate susceptibility to enzyme hydrolysis. A maize mutant sample, termed "highest long-chain starch" (HLCS) representing group I samples with a higher proportion of long chains, showed a bell-shaped SDS pattern with retrogradation time, whereas insignificant changes in SDS were found for the sample termed "highest short-chain starch" (HSCS) representing group II samples with a higher proportion of short chains. This corresponded to results from X-ray powder diffraction and differential scanning calorimetry that showed a rapid increase of crystallinity and enthalpy for HLCS during retrogradation, but negligible changes for sample HSCS. Therefore, retrogradation was associated with SDS content for group I samples, but not for group II samples. Analysis of amylopectin fine structure, SDS content, retrogradation enthalpy, SDS material debranching profile, and hydrolysis pattern demonstrated, for group I samples, that linear branched chains of DP 9-30 of amylopectin may act as anchor points to slow the digestion of branced-chain fractions of DP > 30, which constitute the major slowly digestible portion, whereas for group II samples, it is the inherent molecular structure of amylopectin with a higher amount of branches and shorter chains that is not favorable for rapid enzyme digestion. The concept of a slowly digestible starch state (SDS state) that could be a chemical or physical entity is proposed to better describe the mechanistic underpinning of the slow digestion property of starches.
机译：研究了以前报道的支链淀粉精细结构之间的抛物线关系的机理，该结构由线性短链[聚合度（DP <13）与长链（DP> 13）的重量比]和缓慢消化的淀粉（SDS）含量表示从淀粉降解和底物对酶水解的角度考虑，玉米突变体样品被称为“最高长链淀粉”（HLCS），代表长链比例较高的第I组样品，呈钟形的SDS模式发生了降解时间，而被称为“最高短链淀粉”（HSCS）的样品的SDS变化不明显，代表具有较高比例短链比例的II组样品，这与X射线粉末衍射和差示扫描量热法得出的结果一致：在回生过程中显示出HLCS的结晶度和焓快速增加，但HSCS样品的变化可忽略不计。 I组样品的SDS含量与SDS含量有关，而II组样品的SDS含量与SDS含量无关。对支链淀粉的精细结构，SDS含量，回生焓，SDS材料脱支曲线和水解模式的分析表明，对于第I组样品，支链淀粉DP 9-30的线性支链可能充当锚点，从而减慢了branced-的消化。 DP> 30的链级分构成了主要的缓慢消化部分，而对于II组样品，支链淀粉的固有分子结构具有较高的支链和较短的链不利于酶的快速消化。提出可以是化学或物理实体的慢消化淀粉状态（SDS状态）的概念，以更好地描述淀粉慢消化特性的机制基础。

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