Physicochemical characterization and in vitro digestibility of resistant starch from corn starch sugar residue

Qianqian Dai; Xiaoke Li; Chuanbo He; Ying Liang; Hejian Xiong; Ying Ma; Shaowei Zhai

Food Chemistry: X (Jan 2025)

Physicochemical characterization and in vitro digestibility of resistant starch from corn starch sugar residue

Qianqian Dai,
Xiaoke Li,
Chuanbo He,
Ying Liang,
Hejian Xiong,
Ying Ma,
Shaowei Zhai

Affiliations

Qianqian Dai: Fisheries College of Jimei University, State Key Laboratory of Mariculture Breeding, Key Laboratory of Healthy Mariculture for the East China Sea, Ministry of Agriculture and Rural Affairs, Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen, Fujian 361021, China.
Xiaoke Li: College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
Chuanbo He: College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
Ying Liang: Fisheries College of Jimei University, State Key Laboratory of Mariculture Breeding, Key Laboratory of Healthy Mariculture for the East China Sea, Ministry of Agriculture and Rural Affairs, Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen, Fujian 361021, China.
Hejian Xiong: College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Corresponding authors.
Ying Ma: Fisheries College of Jimei University, State Key Laboratory of Mariculture Breeding, Key Laboratory of Healthy Mariculture for the East China Sea, Ministry of Agriculture and Rural Affairs, Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen, Fujian 361021, China.; Corresponding authors.
Shaowei Zhai: Fisheries College of Jimei University, State Key Laboratory of Mariculture Breeding, Key Laboratory of Healthy Mariculture for the East China Sea, Ministry of Agriculture and Rural Affairs, Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen, Fujian 361021, China.; Corresponding authors.

Journal volume & issue: Vol. 25
p. 102113

Abstract

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This study sought to investigate the thermal stability and digestibility of corn starch sugar residue resistant starch (CSSR-RS) through comparative analysis of the physicochemical properties and structural characteristics among CSSR-RS, high-amylose corn starch (HS), and normal corn starch (NS). CSSR-RS contained 51.76 % resistant starch (RS), with 42.6 % remaining after high-temperature treatment, which was significantly higher than HS, demonstrating strong resistance to gelatinization. CSSR-RS is characterized by highly ordered aggregation of small molecules with a C-type crystalline structure, and irregular granular structures with wrinkled surfaces. Compared with NS and HS, the short-range and long-range order of CSSR-RS were significantly higher, indicating excellent thermal stability. In vitro simulated digestion revealed that the total hydrolysis rate of CSSR-RS was significantly lower than those of NS and HS, and the residual digesta of CSSR-RS also showed better resistance to digestion than HS. CSSR-RS exhibited significant development prospects in healthy food.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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