Interaction between laminarin and different crystalline starches during short term retrogradation affects their...

The multi-scale structure and in vitro digestibility of A-type corn starch (CS), B-type potato starch (PS) and C-type lotus seed starch (LS) blended with laminarin (LM) after short-term retrogradation were investigated. The results demonstrated that the incorporation of LM impeded the formation of ordered structures (i.e., short-range ordered, crystalline and helix structures) in CS, and this effect was positively correlated with concentration. In contrast, LM promoted the formation of ordered structures in PS and LS, with 2%LM showing the most significant promoting effect on PS. The promotion effect on LS was positively correlated with concentration. These findings indicate that LM retarded the short-term retrogradation in CS while promoting it in PS and LS. Correlation analysis between multi-scale structure and in vitro digestion suggested that the destruction of multi-scale structure in CS-LM may lead to an increase in SDS content, whereas the enhancement of multi-scale structure may result in decreased SDS and increased RS content in PS-LM as well as an increase in RS content for LS-LM. Different interaction mechanisms exist between LM and different crystalline starch molecules during the short-term retrogradation process. These mechanisms influence the multi-scale structure of various starches and result in disparities in digestion characteristics.