Related Experiment Video
Updated: May 24, 2025

Analysis and Specification of Starch Granule Size Distributions
Published on: March 4, 2021
Importance of starch chain-length distribution in determining starch digestibility through affecting short- and
Shuting Duan1, Xiaowei Zhang1, Cheng Li2
1School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Abstract:
Starch retrogradation involves both short- and long-range intermolecular interactions, while their relations with starch chain-length distribution (CLD) and digestibility are less clear. To address this, 9 types of starches with distinct CLDs were analyzed for intermolecular interactions and digestibility over 7 days of retrogradation. Wheat starch exhibited a higher ratio of long-range intermolecular interactions, while pea, mung bean, potato, sweet potato, lentil, and corn starch formed more short-range intermolecular interactions. All retrograded starches displayed B + V crystallinity with characteristic peaks at 17°, 20°, and 22°. The pores of some starch hydrogels shrank after retrogradation. Most importantly, positive correlations were for the first time observed between amylose chains of 100 < DP ≤ 5000 and intermolecular interactions. Whereas a higher level of the intermolecular interactions was negatively correlated with enzymatic binding rate constants (the rate-limiting step of digestion) and maximum digested percentages. In conclusion, these results suggest that starches with more amylose chains with 100 < DP ≤ 5000 are preferable in terms of promoting a slow starch digestibility.
More Related Videos
05:22Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
Published on: January 25, 2022
06:13Determination of Glucan Chain Length Distribution of Glycogen Using the Fluorophore-Assisted Carbohydrate Electrophoresis FACE Method
Published on: March 31, 2022
Related Concept Videos
Carbohydrate Digestion
Factors Affecting Dissolution: Drug Permeability, Stability and Stereochemistry
Protein Digestion
Introduction to Carbohydrates
Hydrolysis
Hydrolysis is a chemical reaction in which the addition of water breaks down a polymer into its simpler monomer units. For example, peptides break into amino acids, carbohydrates into simple sugars, and DNA into nucleotides. Enzymes often facilitate these processes.
Hydrolysis Reverses Dehydration Synthesis
Complex carbohydrates can be broken down by breaking the bonds between individual sugar units. The reaction breaks a glycosidic bond as water is added to the compound. The...
Protein Folding Quality Check in the RER