Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches

The molecular and lamellar structures and in vitro digestibility of high amylose maize starch granules were investigated. Size-exclusion chromatography (SEC) analysis of hydrodynamic radius (R h ) and relative contents (RC) of different amylose and amylopectin pools revealed that increased amylose content resulted in the decrease of RC of short amylopectin chains (AP1, DP < 36), and the increase of R h and RC of long amylopectin chains (AP2, DP > 36). Fluorophore-assisted carbohydrate electrophoresis (FACE) analysis showed the average chain lengths of defined structures of fa, fb1, and fb3, and the content of fb3 were increased with the amylose content and at AC content of 43%, the chain lengths decreased with the amylose content. The relative contents of fa and fb1and the degree of branching had the converse trends. Hence, HA-2, having an AC content of 43%, was the tipping point for these structural changes. Small angle X-ray scattering (SAXS) and its normalized 1D correlation function and SAXS scattering curve parametric fitting showed that the crystalline lamellar thickness was negatively correlated with proportion of short amylose chains (AM1, 100 <DP ≤ 150). The Bragg lamellar repeat distance was positively correlated to R h of the intermediate amylose chains (AM2, 150< DP ≤ 800). The amorphous lamellae thickness was positively correlated with the R h of long amylose chains (AM3, 800 <DP ≤ 40,000). The positive correlation between R h of AM2 on the Gaussian peak area and the scattering invariant suggests AM2 chains stabilize the lamellar structure. Both the digestion rate of the digestible starch as well as the resistant starch content were positively correlated with amylose content. Pearson correlation analysis demonstrated that longer amylopectin chains and lower content of AP1 chains were positively correlated with the digestion rate. Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Zhong, Yuyue [verfasserIn] Liu, Linsan [verfasserIn] Qu, Jianzhou [verfasserIn] Blennow, Andreas [verfasserIn] Hansen, Aleksander Riise [verfasserIn] Wu, Yuxin [verfasserIn] Guo, Dongwei [verfasserIn] Liu, Xingxun [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	Starch granule High-amylose maize starch Amylose fine structure Crystalline structure Lamellar structure

Übergeordnetes Werk:	Enthalten in: Food hydrocolloids - Amsterdam : Elsevier, 1986, 108
Übergeordnetes Werk:	volume:108

DOI / URN:	10.1016/j.foodhyd.2020.105994

Katalog-ID:	ELV00457236X

Internformat


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245	1	0	\|a Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches
264		1	\|c 2020
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520			\|a The molecular and lamellar structures and in vitro digestibility of high amylose maize starch granules were investigated. Size-exclusion chromatography (SEC) analysis of hydrodynamic radius (R h ) and relative contents (RC) of different amylose and amylopectin pools revealed that increased amylose content resulted in the decrease of RC of short amylopectin chains (AP1, DP < 36), and the increase of R h and RC of long amylopectin chains (AP2, DP > 36). Fluorophore-assisted carbohydrate electrophoresis (FACE) analysis showed the average chain lengths of defined structures of fa, fb1, and fb3, and the content of fb3 were increased with the amylose content and at AC content of 43%, the chain lengths decreased with the amylose content. The relative contents of fa and fb1and the degree of branching had the converse trends. Hence, HA-2, having an AC content of 43%, was the tipping point for these structural changes. Small angle X-ray scattering (SAXS) and its normalized 1D correlation function and SAXS scattering curve parametric fitting showed that the crystalline lamellar thickness was negatively correlated with proportion of short amylose chains (AM1, 100 <DP ≤ 150). The Bragg lamellar repeat distance was positively correlated to R h of the intermediate amylose chains (AM2, 150< DP ≤ 800). The amorphous lamellae thickness was positively correlated with the R h of long amylose chains (AM3, 800 <DP ≤ 40,000). The positive correlation between R h of AM2 on the Gaussian peak area and the scattering invariant suggests AM2 chains stabilize the lamellar structure. Both the digestion rate of the digestible starch as well as the resistant starch content were positively correlated with amylose content. Pearson correlation analysis demonstrated that longer amylopectin chains and lower content of AP1 chains were positively correlated with the digestion rate.
650		4	\|a Starch granule
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700	1		\|a Hansen, Aleksander Riise \|e verfasserin \|4 aut
700	1		\|a Wu, Yuxin \|e verfasserin \|4 aut
700	1		\|a Guo, Dongwei \|e verfasserin \|4 aut
700	1		\|a Liu, Xingxun \|e verfasserin \|4 aut
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936	b	k	\|a 58.34 \|j Lebensmitteltechnologie
951			\|a AR
952			\|d 108

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matchkey_str	article:18737137:2020----::mlscnetnseiifnsrcueafclmlasrcuendg
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publishDate	2020
allfields	10.1016/j.foodhyd.2020.105994 doi (DE-627)ELV00457236X (ELSEVIER)S0268-005X(20)30548-8 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Zhong, Yuyue verfasserin aut Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The molecular and lamellar structures and in vitro digestibility of high amylose maize starch granules were investigated. Size-exclusion chromatography (SEC) analysis of hydrodynamic radius (R h ) and relative contents (RC) of different amylose and amylopectin pools revealed that increased amylose content resulted in the decrease of RC of short amylopectin chains (AP1, DP < 36), and the increase of R h and RC of long amylopectin chains (AP2, DP > 36). Fluorophore-assisted carbohydrate electrophoresis (FACE) analysis showed the average chain lengths of defined structures of fa, fb1, and fb3, and the content of fb3 were increased with the amylose content and at AC content of 43%, the chain lengths decreased with the amylose content. The relative contents of fa and fb1and the degree of branching had the converse trends. Hence, HA-2, having an AC content of 43%, was the tipping point for these structural changes. Small angle X-ray scattering (SAXS) and its normalized 1D correlation function and SAXS scattering curve parametric fitting showed that the crystalline lamellar thickness was negatively correlated with proportion of short amylose chains (AM1, 100 <DP ≤ 150). The Bragg lamellar repeat distance was positively correlated to R h of the intermediate amylose chains (AM2, 150< DP ≤ 800). The amorphous lamellae thickness was positively correlated with the R h of long amylose chains (AM3, 800 <DP ≤ 40,000). The positive correlation between R h of AM2 on the Gaussian peak area and the scattering invariant suggests AM2 chains stabilize the lamellar structure. Both the digestion rate of the digestible starch as well as the resistant starch content were positively correlated with amylose content. Pearson correlation analysis demonstrated that longer amylopectin chains and lower content of AP1 chains were positively correlated with the digestion rate. Starch granule High-amylose maize starch Amylose fine structure Crystalline structure Lamellar structure Liu, Linsan verfasserin aut Qu, Jianzhou verfasserin aut Blennow, Andreas verfasserin aut Hansen, Aleksander Riise verfasserin aut Wu, Yuxin verfasserin aut Guo, Dongwei verfasserin aut Liu, Xingxun verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 108 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:108 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 108
spelling	10.1016/j.foodhyd.2020.105994 doi (DE-627)ELV00457236X (ELSEVIER)S0268-005X(20)30548-8 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Zhong, Yuyue verfasserin aut Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The molecular and lamellar structures and in vitro digestibility of high amylose maize starch granules were investigated. Size-exclusion chromatography (SEC) analysis of hydrodynamic radius (R h ) and relative contents (RC) of different amylose and amylopectin pools revealed that increased amylose content resulted in the decrease of RC of short amylopectin chains (AP1, DP < 36), and the increase of R h and RC of long amylopectin chains (AP2, DP > 36). Fluorophore-assisted carbohydrate electrophoresis (FACE) analysis showed the average chain lengths of defined structures of fa, fb1, and fb3, and the content of fb3 were increased with the amylose content and at AC content of 43%, the chain lengths decreased with the amylose content. The relative contents of fa and fb1and the degree of branching had the converse trends. Hence, HA-2, having an AC content of 43%, was the tipping point for these structural changes. Small angle X-ray scattering (SAXS) and its normalized 1D correlation function and SAXS scattering curve parametric fitting showed that the crystalline lamellar thickness was negatively correlated with proportion of short amylose chains (AM1, 100 <DP ≤ 150). The Bragg lamellar repeat distance was positively correlated to R h of the intermediate amylose chains (AM2, 150< DP ≤ 800). The amorphous lamellae thickness was positively correlated with the R h of long amylose chains (AM3, 800 <DP ≤ 40,000). The positive correlation between R h of AM2 on the Gaussian peak area and the scattering invariant suggests AM2 chains stabilize the lamellar structure. Both the digestion rate of the digestible starch as well as the resistant starch content were positively correlated with amylose content. Pearson correlation analysis demonstrated that longer amylopectin chains and lower content of AP1 chains were positively correlated with the digestion rate. Starch granule High-amylose maize starch Amylose fine structure Crystalline structure Lamellar structure Liu, Linsan verfasserin aut Qu, Jianzhou verfasserin aut Blennow, Andreas verfasserin aut Hansen, Aleksander Riise verfasserin aut Wu, Yuxin verfasserin aut Guo, Dongwei verfasserin aut Liu, Xingxun verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 108 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:108 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 108
allfields_unstemmed	10.1016/j.foodhyd.2020.105994 doi (DE-627)ELV00457236X (ELSEVIER)S0268-005X(20)30548-8 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Zhong, Yuyue verfasserin aut Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The molecular and lamellar structures and in vitro digestibility of high amylose maize starch granules were investigated. Size-exclusion chromatography (SEC) analysis of hydrodynamic radius (R h ) and relative contents (RC) of different amylose and amylopectin pools revealed that increased amylose content resulted in the decrease of RC of short amylopectin chains (AP1, DP < 36), and the increase of R h and RC of long amylopectin chains (AP2, DP > 36). Fluorophore-assisted carbohydrate electrophoresis (FACE) analysis showed the average chain lengths of defined structures of fa, fb1, and fb3, and the content of fb3 were increased with the amylose content and at AC content of 43%, the chain lengths decreased with the amylose content. The relative contents of fa and fb1and the degree of branching had the converse trends. Hence, HA-2, having an AC content of 43%, was the tipping point for these structural changes. Small angle X-ray scattering (SAXS) and its normalized 1D correlation function and SAXS scattering curve parametric fitting showed that the crystalline lamellar thickness was negatively correlated with proportion of short amylose chains (AM1, 100 <DP ≤ 150). The Bragg lamellar repeat distance was positively correlated to R h of the intermediate amylose chains (AM2, 150< DP ≤ 800). The amorphous lamellae thickness was positively correlated with the R h of long amylose chains (AM3, 800 <DP ≤ 40,000). The positive correlation between R h of AM2 on the Gaussian peak area and the scattering invariant suggests AM2 chains stabilize the lamellar structure. Both the digestion rate of the digestible starch as well as the resistant starch content were positively correlated with amylose content. Pearson correlation analysis demonstrated that longer amylopectin chains and lower content of AP1 chains were positively correlated with the digestion rate. Starch granule High-amylose maize starch Amylose fine structure Crystalline structure Lamellar structure Liu, Linsan verfasserin aut Qu, Jianzhou verfasserin aut Blennow, Andreas verfasserin aut Hansen, Aleksander Riise verfasserin aut Wu, Yuxin verfasserin aut Guo, Dongwei verfasserin aut Liu, Xingxun verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 108 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:108 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 108
allfieldsGer	10.1016/j.foodhyd.2020.105994 doi (DE-627)ELV00457236X (ELSEVIER)S0268-005X(20)30548-8 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Zhong, Yuyue verfasserin aut Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The molecular and lamellar structures and in vitro digestibility of high amylose maize starch granules were investigated. Size-exclusion chromatography (SEC) analysis of hydrodynamic radius (R h ) and relative contents (RC) of different amylose and amylopectin pools revealed that increased amylose content resulted in the decrease of RC of short amylopectin chains (AP1, DP < 36), and the increase of R h and RC of long amylopectin chains (AP2, DP > 36). Fluorophore-assisted carbohydrate electrophoresis (FACE) analysis showed the average chain lengths of defined structures of fa, fb1, and fb3, and the content of fb3 were increased with the amylose content and at AC content of 43%, the chain lengths decreased with the amylose content. The relative contents of fa and fb1and the degree of branching had the converse trends. Hence, HA-2, having an AC content of 43%, was the tipping point for these structural changes. Small angle X-ray scattering (SAXS) and its normalized 1D correlation function and SAXS scattering curve parametric fitting showed that the crystalline lamellar thickness was negatively correlated with proportion of short amylose chains (AM1, 100 <DP ≤ 150). The Bragg lamellar repeat distance was positively correlated to R h of the intermediate amylose chains (AM2, 150< DP ≤ 800). The amorphous lamellae thickness was positively correlated with the R h of long amylose chains (AM3, 800 <DP ≤ 40,000). The positive correlation between R h of AM2 on the Gaussian peak area and the scattering invariant suggests AM2 chains stabilize the lamellar structure. Both the digestion rate of the digestible starch as well as the resistant starch content were positively correlated with amylose content. Pearson correlation analysis demonstrated that longer amylopectin chains and lower content of AP1 chains were positively correlated with the digestion rate. Starch granule High-amylose maize starch Amylose fine structure Crystalline structure Lamellar structure Liu, Linsan verfasserin aut Qu, Jianzhou verfasserin aut Blennow, Andreas verfasserin aut Hansen, Aleksander Riise verfasserin aut Wu, Yuxin verfasserin aut Guo, Dongwei verfasserin aut Liu, Xingxun verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 108 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:108 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 108
allfieldsSound	10.1016/j.foodhyd.2020.105994 doi (DE-627)ELV00457236X (ELSEVIER)S0268-005X(20)30548-8 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Zhong, Yuyue verfasserin aut Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The molecular and lamellar structures and in vitro digestibility of high amylose maize starch granules were investigated. Size-exclusion chromatography (SEC) analysis of hydrodynamic radius (R h ) and relative contents (RC) of different amylose and amylopectin pools revealed that increased amylose content resulted in the decrease of RC of short amylopectin chains (AP1, DP < 36), and the increase of R h and RC of long amylopectin chains (AP2, DP > 36). Fluorophore-assisted carbohydrate electrophoresis (FACE) analysis showed the average chain lengths of defined structures of fa, fb1, and fb3, and the content of fb3 were increased with the amylose content and at AC content of 43%, the chain lengths decreased with the amylose content. The relative contents of fa and fb1and the degree of branching had the converse trends. Hence, HA-2, having an AC content of 43%, was the tipping point for these structural changes. Small angle X-ray scattering (SAXS) and its normalized 1D correlation function and SAXS scattering curve parametric fitting showed that the crystalline lamellar thickness was negatively correlated with proportion of short amylose chains (AM1, 100 <DP ≤ 150). The Bragg lamellar repeat distance was positively correlated to R h of the intermediate amylose chains (AM2, 150< DP ≤ 800). The amorphous lamellae thickness was positively correlated with the R h of long amylose chains (AM3, 800 <DP ≤ 40,000). The positive correlation between R h of AM2 on the Gaussian peak area and the scattering invariant suggests AM2 chains stabilize the lamellar structure. Both the digestion rate of the digestible starch as well as the resistant starch content were positively correlated with amylose content. Pearson correlation analysis demonstrated that longer amylopectin chains and lower content of AP1 chains were positively correlated with the digestion rate. Starch granule High-amylose maize starch Amylose fine structure Crystalline structure Lamellar structure Liu, Linsan verfasserin aut Qu, Jianzhou verfasserin aut Blennow, Andreas verfasserin aut Hansen, Aleksander Riise verfasserin aut Wu, Yuxin verfasserin aut Guo, Dongwei verfasserin aut Liu, Xingxun verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 108 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:108 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 108
language	English
source	Enthalten in Food hydrocolloids 108 volume:108
sourceStr	Enthalten in Food hydrocolloids 108 volume:108
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Starch granule High-amylose maize starch Amylose fine structure Crystalline structure Lamellar structure
dewey-raw	630
isfreeaccess_bool	false
container_title	Food hydrocolloids
authorswithroles_txt_mv	Zhong, Yuyue @@aut@@ Liu, Linsan @@aut@@ Qu, Jianzhou @@aut@@ Blennow, Andreas @@aut@@ Hansen, Aleksander Riise @@aut@@ Wu, Yuxin @@aut@@ Guo, Dongwei @@aut@@ Liu, Xingxun @@aut@@
publishDateDaySort_date	2020-01-01T00:00:00Z
hierarchy_top_id	324455631
dewey-sort	3630
id	ELV00457236X
language_de	englisch
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Size-exclusion chromatography (SEC) analysis of hydrodynamic radius (R h ) and relative contents (RC) of different amylose and amylopectin pools revealed that increased amylose content resulted in the decrease of RC of short amylopectin chains (AP1, DP < 36), and the increase of R h and RC of long amylopectin chains (AP2, DP > 36). Fluorophore-assisted carbohydrate electrophoresis (FACE) analysis showed the average chain lengths of defined structures of fa, fb1, and fb3, and the content of fb3 were increased with the amylose content and at AC content of 43%, the chain lengths decreased with the amylose content. The relative contents of fa and fb1and the degree of branching had the converse trends. Hence, HA-2, having an AC content of 43%, was the tipping point for these structural changes. Small angle X-ray scattering (SAXS) and its normalized 1D correlation function and SAXS scattering curve parametric fitting showed that the crystalline lamellar thickness was negatively correlated with proportion of short amylose chains (AM1, 100 <DP ≤ 150). The Bragg lamellar repeat distance was positively correlated to R h of the intermediate amylose chains (AM2, 150< DP ≤ 800). The amorphous lamellae thickness was positively correlated with the R h of long amylose chains (AM3, 800 <DP ≤ 40,000). The positive correlation between R h of AM2 on the Gaussian peak area and the scattering invariant suggests AM2 chains stabilize the lamellar structure. Both the digestion rate of the digestible starch as well as the resistant starch content were positively correlated with amylose content. 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author	Zhong, Yuyue
spellingShingle	Zhong, Yuyue ddc 630 bkl 58.34 misc Starch granule misc High-amylose maize starch misc Amylose fine structure misc Crystalline structure misc Lamellar structure Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches
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topic_title	630 640 DE-600 58.34 bkl Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches Starch granule High-amylose maize starch Amylose fine structure Crystalline structure Lamellar structure
topic	ddc 630 bkl 58.34 misc Starch granule misc High-amylose maize starch misc Amylose fine structure misc Crystalline structure misc Lamellar structure
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title	Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches
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title_full	Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches
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author_browse	Zhong, Yuyue Liu, Linsan Qu, Jianzhou Blennow, Andreas Hansen, Aleksander Riise Wu, Yuxin Guo, Dongwei Liu, Xingxun
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title_sort	amylose content and specific fine structures affect lamellar structure and digestibility of maize starches
title_auth	Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches
abstract	The molecular and lamellar structures and in vitro digestibility of high amylose maize starch granules were investigated. Size-exclusion chromatography (SEC) analysis of hydrodynamic radius (R h ) and relative contents (RC) of different amylose and amylopectin pools revealed that increased amylose content resulted in the decrease of RC of short amylopectin chains (AP1, DP < 36), and the increase of R h and RC of long amylopectin chains (AP2, DP > 36). Fluorophore-assisted carbohydrate electrophoresis (FACE) analysis showed the average chain lengths of defined structures of fa, fb1, and fb3, and the content of fb3 were increased with the amylose content and at AC content of 43%, the chain lengths decreased with the amylose content. The relative contents of fa and fb1and the degree of branching had the converse trends. Hence, HA-2, having an AC content of 43%, was the tipping point for these structural changes. Small angle X-ray scattering (SAXS) and its normalized 1D correlation function and SAXS scattering curve parametric fitting showed that the crystalline lamellar thickness was negatively correlated with proportion of short amylose chains (AM1, 100 <DP ≤ 150). The Bragg lamellar repeat distance was positively correlated to R h of the intermediate amylose chains (AM2, 150< DP ≤ 800). The amorphous lamellae thickness was positively correlated with the R h of long amylose chains (AM3, 800 <DP ≤ 40,000). The positive correlation between R h of AM2 on the Gaussian peak area and the scattering invariant suggests AM2 chains stabilize the lamellar structure. Both the digestion rate of the digestible starch as well as the resistant starch content were positively correlated with amylose content. Pearson correlation analysis demonstrated that longer amylopectin chains and lower content of AP1 chains were positively correlated with the digestion rate.
abstractGer	The molecular and lamellar structures and in vitro digestibility of high amylose maize starch granules were investigated. Size-exclusion chromatography (SEC) analysis of hydrodynamic radius (R h ) and relative contents (RC) of different amylose and amylopectin pools revealed that increased amylose content resulted in the decrease of RC of short amylopectin chains (AP1, DP < 36), and the increase of R h and RC of long amylopectin chains (AP2, DP > 36). Fluorophore-assisted carbohydrate electrophoresis (FACE) analysis showed the average chain lengths of defined structures of fa, fb1, and fb3, and the content of fb3 were increased with the amylose content and at AC content of 43%, the chain lengths decreased with the amylose content. The relative contents of fa and fb1and the degree of branching had the converse trends. Hence, HA-2, having an AC content of 43%, was the tipping point for these structural changes. Small angle X-ray scattering (SAXS) and its normalized 1D correlation function and SAXS scattering curve parametric fitting showed that the crystalline lamellar thickness was negatively correlated with proportion of short amylose chains (AM1, 100 <DP ≤ 150). The Bragg lamellar repeat distance was positively correlated to R h of the intermediate amylose chains (AM2, 150< DP ≤ 800). The amorphous lamellae thickness was positively correlated with the R h of long amylose chains (AM3, 800 <DP ≤ 40,000). The positive correlation between R h of AM2 on the Gaussian peak area and the scattering invariant suggests AM2 chains stabilize the lamellar structure. Both the digestion rate of the digestible starch as well as the resistant starch content were positively correlated with amylose content. Pearson correlation analysis demonstrated that longer amylopectin chains and lower content of AP1 chains were positively correlated with the digestion rate.
abstract_unstemmed	The molecular and lamellar structures and in vitro digestibility of high amylose maize starch granules were investigated. Size-exclusion chromatography (SEC) analysis of hydrodynamic radius (R h ) and relative contents (RC) of different amylose and amylopectin pools revealed that increased amylose content resulted in the decrease of RC of short amylopectin chains (AP1, DP < 36), and the increase of R h and RC of long amylopectin chains (AP2, DP > 36). Fluorophore-assisted carbohydrate electrophoresis (FACE) analysis showed the average chain lengths of defined structures of fa, fb1, and fb3, and the content of fb3 were increased with the amylose content and at AC content of 43%, the chain lengths decreased with the amylose content. The relative contents of fa and fb1and the degree of branching had the converse trends. Hence, HA-2, having an AC content of 43%, was the tipping point for these structural changes. Small angle X-ray scattering (SAXS) and its normalized 1D correlation function and SAXS scattering curve parametric fitting showed that the crystalline lamellar thickness was negatively correlated with proportion of short amylose chains (AM1, 100 <DP ≤ 150). The Bragg lamellar repeat distance was positively correlated to R h of the intermediate amylose chains (AM2, 150< DP ≤ 800). The amorphous lamellae thickness was positively correlated with the R h of long amylose chains (AM3, 800 <DP ≤ 40,000). The positive correlation between R h of AM2 on the Gaussian peak area and the scattering invariant suggests AM2 chains stabilize the lamellar structure. Both the digestion rate of the digestible starch as well as the resistant starch content were positively correlated with amylose content. Pearson correlation analysis demonstrated that longer amylopectin chains and lower content of AP1 chains were positively correlated with the digestion rate.
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title_short	Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches
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author2	Liu, Linsan Qu, Jianzhou Blennow, Andreas Hansen, Aleksander Riise Wu, Yuxin Guo, Dongwei Liu, Xingxun
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doi_str	10.1016/j.foodhyd.2020.105994
up_date	2024-07-06T23:26:40.634Z
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Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches

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