Abstract
In this study, the in vitro digestibility of corn starch with different amylose content was determined. The results showed that waxy corn starch (WCS) and corn starch (CS) have the highest digestibility, while high amylose corn starch (HACS) has a higher content of resistant starch (RS). Besides being related to amylose content, RS content is also closely related to particle shape, debranched fine structure, molecular structure, and semi-crystalline structure. HACS can maintain a complete particle structure after gelatinization and enzymolysis; differential scanning calorimetry showed a positive correlation between gelatinization enthalpy and RS content. As the amylose content increased, the content of fa (DP 6–12) decreased, while the content of fb2 (DP 25–36) and fb3 (DP ≥ 37) increased, which in-turn decreased the cluster polymer formed by short branch chains, and the formation of more hydrogen bonds between long chain branches improved starch stability. D, which characterizes the compactness of starch semi-crystalline structure, increased with the increase of RS content. HACS 60 with the highest RS content had a unique surface fractal structure between 7.41 < d (2π/q) < 10.58 nm, indicating that the dense structure is effective in maintaining the RS content.
Highlights
Starch is one of the most important carbohydrates in human life, with different applications in industries such as the food, petroleum, pharmaceutical, paint, and cosmetic industries, among others [1]
Where At is the absorbance of the test solution at 520 nm; Ab is the absorbance of the blank solution at 520 nm; c is the concentration of the standard solution; V is the total volume of the test solution; D is the dilution factor; As is the absorbance of the standard solution at 520 nm; w is the weight of the sample used for analysis, which can be corrected for moisture content using Eqs. [2]–(4)
The results showed that the higher the amylose content, the higher the resistant starch (RS) content
Summary
Starch is one of the most important carbohydrates in human life, with different applications in industries such as the food, petroleum, pharmaceutical, paint, and cosmetic industries, among others [1]. Starch comprises three parts: rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) [3]. RDS leads to a rapid increase in blood glucose levels after meals, which is harmful to diabetics; SDS releases glucose slowly, which can maintain stable blood glucose levels after meals. RS cannot be digested by enzymes in the small intestine, but can be fermented by microorganisms to produce short-chain fatty acids to promote beneficial intestinal flora and human health [4]. Reducing the digestibility of starch is an effective strategy to prevent and control chronic diseases such as diabetes and obesity [5]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
