Normal Maize Research Articles

Effect of the critical melting treatment on the short/long-term retrogradation behaviour of maize starch

The shortand long-term retrogradation properties in normal maize starch (N-S) by critical melting treatment (CMT; including TO (onset temperature) melting (OM), TP (peak temperature) melting (PM), and TC (conclusion temperature) melting (CM)) were studied. Results indicated that CMT promoted short-term (1 day) and long-term (7 days) retrogradation of N-S in the following order: PM > CM > OM. After storage for 7 days, following the PM treatment, the gel hardness, the retrogradation degree, and relative crystallinity increased to 4.67 N, 13.191%, 8.58% from 2.87 N, 9.972%, and 6.20%, respectively. PM treatment resulted in harder starch granules, promoting the rearrangement of the starch crystalline structure during cold storage. This was confirmed by the increased storage modulus, decreased iodine blue value, reduced gap in the gel network, and compact aggregate formation. Results indicated that CMT can promote the retrogradation properties of N-S.

Supramolecular structure and in vitro digestive properties of plasma-treated corn starches varying in amylose content

The effects of plasma treatment on the multi-scale structure and in vitro digestibility of maize starch with different amylose contents were systematically evaluated. The results demonstrated that all maize starches' molecular weights (MW) decreased when treated with plasma, among which the MW of waxy maize starch displayed the largest reduction. Plasma treatment led to an increase in the thickness of the semi-crystalline lamellae and double helix proportions of waxy and normal maize starches. However, high-amylose maize starch presented a less ordered structure by plasma treatment. Additionally, larger pores and channels were observed on the surface of plasma-treated waxy and normal maize starch granules. Moreover, deposits were displayed on the surface of high-amylose maize starch granules. These changes increased the in vitro digestibility and hydrolysis rate of three starches after plasma treatment. Notably, plasma treatment caused diverse alterations in the structure and functionality of maize starch varying in amylose content, leading to maize starch with better digestibility, therefore being used as an ingredient for functional foods.

Indole-3-Acetic Acid Esterified with Waxy, Normal, and High-Amylose Maize Starches: Comparative Study on Colon-Targeted Delivery and Intestinal Health Impact.

Background: Accumulating research suggests that metabolites produced by gut microbiota are essential for maintaining a balanced gut and immune system. Indole-3-acetic acid (IAA), one of tryptophan metabolites from gut microbiota, is critical for gut health through mechanisms such as activating aryl hydrocarbon receptor. Delivery of IAA to colon is beneficial for treatment of gastrointestinal diseases, and one promising strategy is IAA esterified starch, which is digested by gut microbes in colon and releases loaded IAA. Amylose content is a key structural characteristic that controls the physicochemical properties and digestibility of starch. In the current study, IAA was esterified with three typical starches with distinct amylose content to obtain indolyl acetylated waxy maize starch (WMSIAA), indolyl acetylated normal maize starch (NMSIAA), and indolyl acetylated high-amylose maize starch (HAMSIAA). The study comparatively analyzed their respective physicochemical properties, how they behave under in vitro digestion conditions, their ability to deliver IAA directly to the colon, and their effects on the properties of the gut microbiota. The new characteristic peak of 1H NMR at 10.83 ppm, as well as the new characteristic peak of FTIR spectra at 1729 cm-1, represented the successful esterification of IAA on starch backbone. The following in vitro digestion study further revealed that treatment with indolyl acetylation significantly elevated the resistant starch content in the starch samples. In vivo experimental results demonstrated that WMSIAA exhibited the most significant increase in IAA levels in the stomach, whereas HAMSIAA and NMSIAA demonstrated the most remarkable increases in IAA levels in the small intestine and colon, respectively. The elevated IAA levels in the colon are conducive to promoting the growth of beneficial intestinal bacteria and significantly alleviating DSS-induced colitis. This research presents innovative insights and options for the advancement of colon-specific drug delivery systems aimed at preventing and curing gastrointestinal disorders.

Orange Cookies with Type-4 Resistant Starch: Physical, Nutritional, and Sensorial Characteristics as Evaluated by Patients with Irritable Bowel Syndrome

A low-fermentable oligo-, di-, monosaccharide and polyol (low-FODMAP) diet for patients with irritable bowel syndrome (IBS) should include an adequate fiber source. Our aim was to formulate orange cookies using maize flour and type-4 resistant starch (RS4) from maize and to evaluate their properties and sensorial attributes by IBS patients. We prepared two formulations: 37.7% RS4 and 14.7% maize flour and a control with normal maize starch (MS) instead of RS4. We added orange juice and zest instead of water and evaluated their properties. The viscosity, water absorption capacity, and solubility were lower for RS4 than for MS. The width, thickness, L* and a* values of both cookies were comparable (p > 0.05), although RS4-C had a decreased b* value and higher hardness (90.6 vs. 80.1 N). The nutrient content was similar between RS4-C and MS-C, but the glycemic index of RS4-C was 63 compared to 95 of MS-C. According to IBS patients, the appearance, taste, hardness, overall quality, and perception of healthiness and nutritional value of both types of cookies were similarly high (p > 0.05). Panelists recommend the cookies. Therefore, RS4 cookies could be further investigated for their ability to improve bowel habits and re-equilibrate the microbiota of IBS patients.

Exploration of Volatileomics and Optical Properties of Fusarium graminearum-Contaminated Maize: An Application Basis for Low-Cost and Non-Destructive Detection.

Fusarium graminearum (F. graminearum) in maize poses a threat to grain security. Current non-destructive detection methods face limited practical applications in grain quality detection. This study aims to understand the optical properties and volatileomics of F. graminearum-contaminated maize. Specifically, the transmission and reflection spectra (wavelength range of 200-1100 nm) were used to explore the optical properties of F. graminearum-contaminated maize. Volatile organic compounds (VOCs) of F. graminearum-contaminated maize were determined by headspace solid phase micro-extraction with gas chromatography-tandem mass spectrometry. The VOCs of normal maize were mainly alcohols and ketones, while the VOCs of severely contaminated maize became organic acids and alcohols. The ultraviolet excitation spectrum of maize showed a peak redshift as fungi grew, and the intensity decreased in the 400-600 nm band. Peak redshift and intensity changes were observed in the visible/near-infrared reflectance and transmission spectra of F. graminearum-contaminated maize. Remarkably, optical imaging platforms based on optical properties were developed to ensure high-throughput detection for single-kernel maize. The developed imaging platform could achieve more than 80% classification accuracy, whereas asymmetric polarization imaging achieved more than 93% prediction accuracy. Overall, these results can provide theoretical support for the cost-effective preparation of low-cost gas sensors and high-prediction sorting equipment for maize quality detection.

Performance of Provitamin a Maize Hybrids for Yield and Desirable Agronomic Traits

To find improved F1 hybrids for breeding procedures, the heterosis of maize hybrids must be determined. Therefore, to identify prospective hybrids for use in future provitamin A maize breeding systems, this study was carried out to evaluate the amount of standard heterosis for grain yield and related attributes. Fifteen provitamin A maize inbred lines were crossed through the diallel-II design. The resulting Eight four F1 hybrids along with four standard checks (BHQPY545, BH549, BH546, and BH547) were evaluated using RCBD (20 entries) and Alpha-Lattice Design (68 entries) with two replications during 2022/2023 main cropping season at Bako National Maize Research Center. Analysis of variance revealed significant variations for most of the traits indicating the existence of genetic variability. The Standard heterosis assessment noticed significant positive and negative heterosis for the majority of the traits investigated. Cross combinations over BHQPY 545, such as L10 × L3, L10 × L6, and L13×L12, demonstrated the largest proportion of traditional heterosis for grain yield (more than 25% yield advantage). Because BH546 and BH547 are normal maize with grain production potential, the majority of crossings yielded negative and significant results over commercial checks. The highest found heterosis for grain yield and associated factors indicated that maize genotypes' heterotic potential may be beneficial to boost yield. The findings of this study could be valuable for researchers looking to develop high-yielding provitamin A maize hybrids. As a result, possible hybrids might be recommended for commercial usage once the results have been verified by repeating the research over time and across places, as well as incorporating quality attributes analysis data.

Supramolecular structure and physiochemical properties of annealed maize starches: Effect of starch granule-associated surface and channel proteins

To investigate the effect of starch granule-associated surface and channel proteins (GSCP) on starch during annealing, normal maize starch (NMS) and waxy maize starch (WMS) were subjected to protease treatment then annealing for 0–36 h to study changes in structural and physicochemical properties. The removal of GSCP accelerated the rate of increase in granule size of NMS during annealing. XRD results showed that annealing initially decreases the crystalline order of starch granules, but with prolonged annealing, the relative crystallinity increases. Also, GSCP removal decreases the rate of reduction in relative crystallinity during annealing. The lamellar structure of starch becomes compact in the initial state of annealing. With extended annealing time, the rearrangement of the microcrystalline structure may result in a decrease in compactness. The dual treatment increased the thickness of crystalline lamellae (dc), and the removal of GSCP advanced the change of lamellar structure during annealing. From pasting results, the rigidity of swollen starch was reduced after GSCP removal, while it increased with annealing time for NMS. This study adopted a GSCP removal method that had minimal impact on the structure of starch granules, providing novel information about the role of GSCP in the annealing of maize starch.

Mild alkali treatment alters structure and properties of maize starch: The potential role of alkali in starch chemical modification

Normal and waxy maize starches were treated with mild alkali treatment (pH 8.5, 9.9, 11.3) in two temperature-time combinations (25 °C for 1 h and 50 °C for 18 h) to investigate the effect on starch structure and properties. Mild alkali treatment partly removed the starch granule-associated proteins and lipids of normal (from 0.31 % to 0.24 % and from 0.77 % to 0.55 %, respectively) and waxy maize starches (from 0.22 % to 0.18 % and from 0.24 % to 0.15 %, respectively). Gelatinization enthalpy of waxy maize starch increased with alkali treatment from 16.20 J·g−1 to 21.95 J·g−1, indicating that amylopectin (AP) rearrangement and AP-AP double helices formation might occur. But amylose could inhibit these effects by restricting mobility of amylopectin, and no such changes occurred for normal maize starch. Alkali treatment decreased gelatinization temperature and increased peak and final viscosity. Alkali treatment decreased trough viscosity and increased setback of normal maize starch. The hydrothermal treatment promoted the effect of alkali, attributed to the more rapid molecular motion at higher temperature. Normal and waxy starches showed different changes after alkali treatment, indicating that amylose played an important role in controlling the effect of alkali and hydrothermal treatment, primarily as an obstructer of amylopectin rearrangement in mild alkali treatment.

Comparison of structural and in vitro digestive properties of autoclave-microwave treated maize starch under different retrogradation temperature conditions

Retrogradation is a critical step in the physical production of resistant starch. This study aimed to examine the effects of isothermal and temperature-cycled retrogradation on the structural, physicochemical properties, and digestibility of resistant starch type-III (RS3) under various thermal conditions. To create RS3, normal maize starch (NM) and Hylon VII (HAM) were treated by autoclave-microwave and then retrograded at isothermal (4 °C) or various temperature conditions (4/10 °C, 4/20 °C, 4/30 °C, 4/40 °C, and 4/50 °C). We found that temperature-cycled retrogradation possessed greater potential than isothermal retrogradation for producing short-range ordering and crystalline structures of RS3. Also, retrograded starch prepared via temperature cycling exhibited higher double helix content, lower amorphous content, reduced swelling power, and less amylose leaching in water. Furthermore, the starch digestibility was affected by structural alterations, which were more significant in HAM-retrograded starch. While, HAM-4-40 (39.27 %) displayed the highest level of resistant starch (RS).

Structural elucidation and functional characteristics of novel potential prebiotics produced from Limosilactobacillus reuteri N1 GtfB-treated maize starches

The recently characterized Limosilactobacillus reuteri N1 GtfB (LrN1 GtfB) from glycoside hydrolase family 70 is a novel 4,6-α-glucanotransferase acting on starch/maltooligosaccharides with high enzyme activity and soluble protein yield (in heterogenous system). In this study, the influence of the treatment by LrN1 GtfB on the fine structure and functional characteristics of three maize starches were furtherly investigated and elucidated. Due to the treatment of LrN1 GtfB, the starch molecules were transformed into reuterans containing linear and branched (α1 → 6) linkages with notably smaller molecular weight and shorter chain length. Moreover, the (α1 → 6) linkage ratios in the GtfB-modified high-amylose maize starch (GHMS)/normal maize starch (GNMS)/waxy maize starch (GWMS) increased by 18.3 %/12.6 %/9.0 % as compared to their corresponding controls. In vitro digestibility experiment revealed that the resistant starch content of GHMS, GNMS and GWMS increased by 16 %, 18 % and 25 % as compared to the starch substrates. Furthermore, the butyric acid yielded from GHMS, GNMS and GWMS in the in vitro fermentation experiments were 1.4, 1.5 and 1.4 times higher than those of commercial galactose oligosaccharides. These results indicated that the highly-branched short-clustered reuteran synthesized by LrN1 GtfB might serve as novel potential prebiotics, and provide insights for the synthesis of promising prebiotic dietary fiber from starch.

Maize leaf disease image enhancement algorithm using TFEGAN

Maize leaf diseases have a profound impact on maize crop yield. However, due to practical constraints, gathering a substantial number of maize disease images is time-consuming and labor-intensive. Furthermore, low-light conditions and noise interference in maize leaf disease images present significant challenges for image generation. Therefore, this paper proposes TFEGAN, a novel algorithm designed to generate maize leaf disease images. TFEGAN leverages a Two-Way Extraction Module (TWEM) to enhance the perceptual domain of the model and effectively reuse maize leaf disease features. The algorithm employs two well-trained Generative Adversarial Networks (GANs) to enhance low-light and noisy maize leaf disease images. The low-light enhancement component utilizes a double discriminator and self-regularization to balance global and local enhancement while constraining the distance between the input image and the denoising component. Moreover, the denoising part employs a strong coordinated attention mechanism and an environmental encoder to learn noise regions and their surrounding structures, thus generating better local images and enabling more accurate evaluation by the discriminant network. The generators of both networks are encapsulated by two discriminators and combined with a bi-directional feature extraction structure to generate normal maize leaf disease images. Experimental evaluations demonstrate the effectiveness of TFEGAN in improving the quality of maize leaf disease images under low-light and noisy conditions, showcasing its potential for practical applications. Overall, this paper presents a promising solution to the challenges of low-light and noise interference in maize leaf disease images, utilizing bidirectional feature extraction and GANs.

Unique genetic architecture of prolificacy in 'Sikkim Primitive' maize unraveled through whole-genome resequencing-based DNA polymorphism.

'Sikkim Primitive' maize landrace, unique for prolificacy (7-9 ears per plant) possesses unique genomic architecture in branching and inflorescence-related gene(s), and locus Zm00001eb365210 encoding glycosyltransferases was identified as the putative candidate gene underlying QTL (qProl-SP-8.05) for prolificacy. The genotype possesses immense usage in breeding high-yielding baby-corn genotypes. 'Sikkim Primitive' is a native landrace of North Eastern Himalayas, and is characterized by having 7-9 ears per plant compared to 1-2 ears in normal maize. Though 'Sikkim Primitive' was identified in the 1960s, it has not been characterized at a whole-genome scale. Here, we sequenced the entire genome of an inbred (MGUSP101) derived from 'Sikkim Primitive' along with three non-prolific (HKI1128, UMI1200, and HKI1105) and three prolific (CM150Q, CM151Q and HKI323) inbreds. A total of 942,417 SNPs, 24,160 insertions, and 27,600 deletions were identified in 'Sikkim Primitive'. The gene-specific functional mutations in 'Sikkim Primitive' were classified as 10,847 missense (54.36%), 402 non-sense (2.015%), and 8,705 silent (43.625%) mutations. The number of transitions and transversions specific to 'Sikkim Primitive' were 666,021 and 279,950, respectively. Among all base changes, (G to A) was the most frequent (215,772), while (C to G) was the rarest (22,520). Polygalacturonate 4-α-galacturonosyltransferase enzyme involved in pectin biosynthesis, cell-wall organization, nucleotide sugar, and amino-sugar metabolism was found to have unique alleles in 'Sikkim Primitive'. The analysis further revealed the Zm00001eb365210 gene encoding glycosyltransferases as the putative candidate underlying QTL (qProl-SP-8.05) for prolificacy in 'Sikkim Primitive'. High-impact nucleotide variations were found in ramosa3 (Zm00001eb327910) and zeaxanthin epoxidase1 (Zm00001eb081460) genes having a role in branching and inflorescence development in 'Sikkim Primitive'. The information generated unraveled the genetic architecture and identified key genes/alleles unique to the 'Sikkim Primitive' genome. This is the first report of whole-genome characterization of the 'Sikkim Primitive' landrace unique for its high prolificacy.

Protein quality enhancement in temperate corn through introgression of o2o2 using marker assisted backcross and shuttle breeding

Abstract Quality protein maize (QPM) has protein quality of opaque 2 (>0.074% tryptopan) with endosperm modifiers which turn its kernels vitreous that is similar to normal maize. Use of QPM as a cereal can significantly improve daily intake of lysine and tryptophan for humans and livestock. However QPM cultivars have lower yields due to trait compensation. Therefore, a breeding programme was carried out to convert parental lines of Shalimar maize hybrid 5 (SMH-5) viz. IML-187 and BML-6 into QPM versions. Marker polymorphism was worked out in donors and recipients. IML-187 was crossed with DQL-2029-1 and BML-6 was crossed with DQL-779-2-9. The first and second backcross generations involving IML-187 as recurrent parent were marked as BC1F1 (A) and BC2F1 (A) respectively, whereas those involving BML-6 were designated as BC1F1 (B) and BC2F1 (B) respectively. The BC2F2 lines derived from two generation of backcrossing coupled with SSR marker and phenotypic background and foreground selection were advanced to BC2F3. Approximately 80–90% of RPG similarity was observed in BC2F2 lines. Eight lines namely IML-187 × DQL-2029-1- BC2F3:06, 07 and 23: BML-6 × DQl-779-2-9: 02,04,09,20 and 13 were identified from BC2F3 to have tryptophan higher than 0.075% and <25% opaqueness. These lines were used for trait fixing and crosses were made to produce QPM version of SMH-5. Six improved versions of SMH-5 were selected for higher grain yield and tryptophan content and are to be employed in further testing and varietal release in Northern Hill Zone (NHZ) in India.

Effect of the gelatinization level of normal maize starch under extrusion on ferulic acid–starch complex formation

The interactions between starch and ferulic acid can impact the properties of starchy foods. They form an inclusion complex in the shape of amylose helices, facilitated by the hydrophobic effect. The formation of this complex depends on the process conditions during food-production. Two extrusion conditions at different temperatures (50 and 70 °C) were used to evaluate the formation of a starch-ferulic acid complex. The thermal properties of the complex were analyzed using differential scanning calorimetry, revealing that disorganizing the complex required more energy compared to control starch without ferulic acid. The high gelatinization level allowed the incorporation of ferulic acid into the amylose helix due to leached amylose during extrusion. X-ray and in vitro starch digestibility results demonstrated substantial changes, particularly in starch-ferulic acid under the conditions of high gelatinization level. These findings suggest the formation of type V inclusion complexes involving amylose-ferulic acid and their impact on digestibility properties based on the starch gelatinization level.

V-type granular starches prepared by maize starches with different amylose contents: An investigation in structure, physicochemical properties and digestibility

V-type granular starches (VGSs) were prepared via an ethanol-alkaline (EA) method using maize starch with different amylose contents, specifically, high amylose (HAM), normal maize starch (MS), and waxy maize starch (WS). The X-ray diffraction pattern of the native starch was completely transformed into a V-type pattern after the EA treatment, indicating a structural change in the starch granules. The VGSs prepared by HAM had highest relative crystallinity (31.8°), while the VGSs prepared by WS showed amorphous diffraction pattern. Excessive NaOH, however, would disrupt the formation of V-type structures and cause granular shape rupture. The quantity of double-helical structures, particularly those formed by amylopectin at the starch granules' periphery, significantly decreased. Conversely, single-helical structures formed by amylose increased. A notable rise in the relative crystallinity of V crystals. Four VGS samples, characterized by granular integrity, were chosen for the next investigation of physicochemical and digestive properties. VGS prepared from HAM exhibited higher granular integrity, lower cold-water swelling extent (59.0 and 161.0 cP), improved thermal stability (the value of breakdown as lower as 57.67 and 186.67 cP), and higher resistance to digestion (RS content was up to 10.38 % and 9.00 % higher than 5.86 % and 5.66 % of VGS prepared from WS and MS). The results confirmed that amylose content has a substantial impact on the microstructural and physicochemical properties of VGSs.

Changes in the structure and enzyme binding of starches during in vitro enzymatic hydrolysis using mammalian mucosal enzyme mixtures

Starches are hydrolyzed into monosaccharides by mucosal α-glucosidases in the human small intestine. However, there are few studies assessing the direct digestion of starch by these enzymes. The objective of this study was to investigate the changes in the structure and enzyme binding of starches during in vitro hydrolysis by mammalian mucosal enzymes. Waxy maize (WMS), normal maize (NMS), high-amylose maize (HAMS), waxy potato (WPS), and normal potato (NPS) starches were examined. The order of the digestion rate was different compared with other studies using a mixture of pancreatic α-amylase and amyloglucosidase. NPS was digested more than other starches. WPS was more digestible than WMS. Hydrolyzed starch from NPS, NMS, WPS, WMS, and HAMS after 24 h was 66.4, 64.2, 61.7, 58.7, and 46.2 %, respectively. Notably, a significant change in the morphology, reduced crystallinity, and a decrease in the melting enthalpy of the three starches (NPS, NMS, and WPS) after 24 h of hydrolysis were confirmed by microscopy, X-ray diffraction, and differential scanning calorimetry, respectively. The bound enzyme fraction of NPS, NMS, and WPS increased as hydrolysis progressed. In contrast, HAMS was most resistant to hydrolysis by mucosal α-glucosidases in terms of digestibility, changes in morphology, crystallinity, and thermal properties.

Nutritional and Phytonutrient Analysis of QPM and Normal Maize Inbred Lines

Investigations were carried out to characterize twenty maize inbreds at biochemical levels among QPM and normal maize lines for their effective utilization in the breeding program. Proximate analysis was carried out to study the nutritional quality of maize inbred lines based on lysine and tryptophan levels among the two groups. The nutritional composition includes lysine, tryptophan, moisture, oil, crude protein, starch and total soluble sugars, showing significant differences between QPM and normal maize inbreds, while fibre and total ash content showed little variation. Phytonutrients showed slightly higher value for QPM lines compare to normal lines exhibiting good antioxidant capability of QPM lines. The present investigation highlights the importance of evaluating biochemical parameters when selecting parents for crossing programs. The proximate composition and antioxidant capacity were proved to be useful for nutritionally better varietal identification and to evaluate QPM and normal maize lines based on nutritional and antioxidant performance.

Gallic acid forms V-amylose complex structure with starch through hydrophobic interaction

This study aimed to investigate the role of amylose and amylopectin in the formation of starch-polyphenol complex and elucidate the interaction mechanisms. Gallic acid (GA) was used to complex with maize starch with various amylose contents. Results showed GA formed V-type crystals with normal maize starch (NMS) and high amylose maize starch (HAMS), while higher relative crystallinity was exhibited in HAMS-GA complexes than NMS counterparts. Molecular structure analysis revealed more amylose in GA-starch complexes than in treated starch counterparts without GA, and this was more apparent in HAMS than NMS, implying amylose is preferred to complex with GA than amylopectin. FTIR detected higher R1047/1022 value in starch-GA complexes than their starch counterparts without GA, suggesting increased short-range ordered structrure of complexes. Typical signatures of hydrophobic interactions were further revealed by isothermal titration calorimetry, indicating the complexation of GA to starch is mainly through hydrophobic bonds. More binding sites were observed for HAMS (72.50) than NMS (11.33), which proves the preferences of amylose to bind with GA. Molecular dynamics simulated the complexation of GA to amylose, and confirmed hydrophobic bond is the main interaction force. These findings would provide guidance for precise design and utilization of starch-polyphenol complexes in functional foods.

Reduction of starch granule surface lipids alters the physicochemical properties of crosslinked maize starch

Normal and waxy maize starches with and without removal of starch granule surface lipids (SGSLs) were crosslinked by POCl3 (0.01 %, 0.1 % and 1 %). Crosslinked starches showed lower swelling power and solubility, but higher pasting viscosity, pseudoplasticity, thixotropy, storage modulus and loss modulus. Crosslinking increased the double helical structure but decreased the crystallinity for waxy maize starch. The phosphorus content of crosslinked waxy maize starches after SGSLs removal increased, indicating SGSLs removal promoted crosslinking. SGSLs removal increased G' and G" for crosslinked waxy maize starches. SGSLs removal increased SP and solubility and decreased pasting and rheological parameters of starches. With increased POCl3 dosage, the effect of SGSLs removal on starch properties was gradually suppressed by crosslinking. Waxy and normal maize starches showed significantly different changes with crosslinking and SGSLs removal, and the presence of amylose seemed to impede the effect of crosslinking and SGSLs removal. The removal of SGSLs could extend the application of crosslinked starch in frozen foods, drinks, and canned foods as thickener and stabilizer, due to its better hydrophilicity and viscous liquid-like rheological properties. The study will assist carbohydrate chemists and food processors in developing new food products.

Amylose content controls the V-type structural formation and in vitro digestibility of maize starch-resveratrol complexes and their effect on human gut microbiota

The chain structure of starch affects its interaction with polyphenol molecules which in turn determines the nutritional function of starch. In this study, starch with different amylose content including waxy maize starch (WMS), normal maize starch (NMS) and G50 high-amylose maize starch (G50) were selected to complex with resveratrol (RA) in high-pressure homogenization (HPH) environment, and structural changes of the complexes, together with their effects on in vitro digestibility and gut microbiota were discussed. The results showed that with increasing amylose content, RA could form more inclusion complex with starch through non-covalent bonds accompanied by the increased single helix structure, V-type crystalline structure, compact nano-aggregates and total ordered structure content, which thus endowed the complex lower digestibility and intestinal probiotic function. Notably, when RA addition reached 3 %, the resistant starch (RS) content of HP-G50–3 % rose to 29.2 %, correspondingly increased the relative abundance of beneficial gut microbiota such as Megamonas and Bifidobacterium, as well as the total short-chain fatty acids (SCFAs) content. Correlation analysis showed that V-type crystalline structure positively correlated with the growth of Pediococcu and Blautia (p < 0.05) for producing SCFAs. These findings provided feasible ideas for the development of personalized nutritional starch-based foods.