Relationship between Fine Structure of Amylopectin and Digestibility from Cereal Starch

doi:10.7506/spkx1002-6630-201009003

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (9): 12-15.doi: 10.7506/spkx1002-6630-201009003

• Basic Research • Previous Articles Next Articles

Relationship between Fine Structure of Amylopectin and Digestibility from Cereal Starch

MIAO Ming，ZHANG Tao，MU Wan-meng，JIANG Bo，JIN Zheng-yu

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Received:2009-10-11 Revised:2010-01-05 Online:2010-05-01 Published:2010-12-29
Contact: MIAO Ming E-mail:miao_ming@126.com

Abstract

Abstract:

The correlation between starch digestibility and fine structure of amylopectin was investigated in this study. Slowly digestible starch (SDS) fraction was positively correlated (r = 0.909, P < 0.05; r = 0.847, P < 0.05) with FrI (DP > 30) and FrII (13 < DP < 30), respectively, and negatively correlated (r = － 0.869, P < 0.05) with FrIII (DP < 13). Thus, the chain length distribution of debranched amylopectin exhibited a relationship with low glycemic index. These investigations revealed a molecular basis of fine structural variability in amylopectin for starch digestion property and could provide a strategy to develop raw starch materials with high nutritional value.

Key words: amylopectin, fine structure, digestibility, chain length, low glycemic index

CLC Number:

TS201.23

MIAO Ming，ZHANG Tao，MU Wan-meng，JIANG Bo，JIN Zheng-yu. Relationship between Fine Structure of Amylopectin and Digestibility from Cereal Starch[J]. FOOD SCIENCE, 2010, 31(9): 12-15 https://doi.org/10.7506/spkx1002-6630-201009003

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Relationship between Fine Structure of Amylopectin and Digestibility from Cereal Starch

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