Structure-stabilizing effect of glycerol on amylose promotes the formation of V-type starch with controlled digestibility
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View abstract on PubMed
Summary
This summary is machine-generated.Researchers developed V-type starch with reduced digestibility by altering amylose structure using glycerol. This method enhances starch crystallinity and resistant starch content, offering potential for improved food applications.
Area Of Science
- Food Science
- Materials Science
- Biochemistry
Background
- Starch digestibility is a key factor in food science and nutrition.
- Controlling starch structure can modify its physicochemical properties and digestibility.
- V-type starch, a specific crystalline form, has unique characteristics influenced by its helical structure.
Purpose Of The Study
- To develop a simple method for preparing V-type starch with low digestibility.
- To investigate the effect of glycerol on the conformation and structure of amylose.
- To enhance the resistant starch content of V-type starch.
Main Methods
- Differential scanning calorimetry (DSC) to analyze thermal properties.
- Molecular dynamics simulations to study amylose conformation.
- Preparation of V-type starch using varying glycerol concentrations and water as a control.
- Analysis of crystallinity and resistant starch content.
Main Results
- Increased glycerol concentration led to higher starch peak temperatures and destruction of crystalline structure.
- Glycerol improved V-type starch's short-range order and increased crystallinity by 29.01%.
- Molecular dynamics showed glycerol stabilizes amylose V-type helical structure via hydrogen bonds and van der Waals forces.
- V-type starch prepared in glycerol had 25.06% higher resistant starch content compared to that prepared in water.
Conclusions
- Glycerol is effective in inducing conformational changes in amylose to form stable V-type starch.
- The use of glycerol enhances the crystallinity and resistant starch content of V-type starch.
- This approach offers a promising strategy for producing low-digestibility starch with potential nutritional benefits.
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