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Updated: May 29, 2025
High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
Published on: June 16, 2018
Combination of extrusion and bamboo leaf flavonoids modulates in vitro maize starch digestion: Insight into the
Jiong Zheng1, Rong Hu2, Yuming You3
1College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou 310012, Zhejiang, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
Abstract:
This study investigates the combined effects of extrusion processing and bamboo leaf flavonoids (BLFs) on the digestive properties and multiscale structure of maize starch (MS). Extrusion increased the levels of rapidly digestible starch (RDS) and slowly digestible starch while the content of resistant starch (RS) decreased to 20.19 %. Notably, higher BLF concentrations reversed this trend, increasing RS content to 35.30 %. The four main BLF monomers inhibited α-amylase activity by forming hydrogen bonds and hydrophobic interactions with its active residues. Extrusion disrupted the layered structure of MS, reducing its compactness, while the addition of 2.5 % BLFs led to pore formation on starch surface. The relative crystallinity of the starch decreased by approximately 34.34 % after extrusion. The addition of BLFs increased the single helix structures and improved the relative crystallinity of the nanocrystals with orthorhombic crystal structure. These results provide critical insights into how extrusion combined with BLFs can regulate starch digestibility.
