A Comparative Study of Resistant Dextrins and Resistant Maltodextrins from Different Tuber Crop Starches
Xinyang Chen,
Yinchen Hou,
Zhen Wang,
Aimei Liao,
Long Pan,
Mingyi Zhang,
Yingchun Xue,
Jingjing Wang,
Yingying Liu,
Jihong Huang
Affiliations
Xinyang Chen
Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
Yinchen Hou
School of Food and Bioengineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
Zhen Wang
State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China
Aimei Liao
Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
Long Pan
Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
Mingyi Zhang
Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
Yingchun Xue
Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
Jingjing Wang
Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
Yingying Liu
Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
Jihong Huang
Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
The anti-digestibility of resistant dextrin (RD) and resistant maltodextrin (RMD) is usually significantly affected by processing techniques, reaction conditions, and starch sources. The objective of this investigation is to elucidate the similarities and differences in the anti-digestive properties of RD and RMD prepared from three different tuber crop starches, namely, potato, cassava, and sweet potato, and to reveal the associated mechanisms. The results show that all RMDs have a microstructure characterized by irregular fragmentation and porous surfaces, no longer maintaining the original crystalline structure of starches. Conversely, RDs preserve the structural morphology of starches, featuring rough surfaces and similar crystalline structures. RDs exhibite hydrolysis rates of approximately 40%, whereas RMDs displaye rates lower than 8%. This disparity can be attributed to the reduction of α-1,4 and α-1,6 bonds and the development of a highly branched spatial structure in RMDs. The indigestible components of the three types of RDs range from 34% to 37%, whereas RMDs vary from 80% to 85%, with potato resistant maltodextrin displaying the highest content (84.96%, p < 0.05). In conclusion, there are significant differences in the processing performances between different tuber crop starches. For the preparation of RMDs, potato starch seems to be superior to sweet potato and cassava starches. These attributes lay the foundation for considering RDs and RMDs as suitable components for liquid beverages, solid dietary fiber supplements, and low glycemic index (low-GI) products.
