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• Food Chemistry •     Next Articles

Effect of Polymerization Index of Amylose on In Vitro First-Order Digestion Kinetics of Ternary Complexes Prepared by Seedless Breadfruit Starch

  

  • Received:2022-11-14 Revised:2023-07-02 Online:2023-10-25 Published:2023-11-07

Abstract: Purpose: During the processing of breadfruit starch, amylose complexes were formed, which affect the digestibility of the product. However, the underlying mechanism of this effect is still unclear. Therefore, this study aims to investigate the influence of amylose polymerization degree on the digestibility characteristics of the starch trimer complexes. Methods: Five different polymerization degrees of breadfruit amylose were mixed with the highest polymerization degree of amylopectin and complexed with lauric acid and β-lactoglobulin to prepare the complexes. The samples were characterized for supramolecular structure and digestion kinetics using triple detection High-performance size-exclusion chromatography, X-ray diffraction, small-angle X-ray scattering, differential scanning calorimetry, atomic force microscopy, UV spectrophotometry, and Fourier-transform infrared spectroscopy. Five complexes samples all significantly displayed characteristic peak of ternary complexes, V-type crystalline reflection and rodlike shape molecular configuration. As amylose polymerization index increased, complexing index (68.81%~83.55%), relative crystallinity (21.10~28.35%), short-range order (0.44~0.63), molar mass (2.90~8.02 × 106 Da), molecular density index (3.50~23.07 g mol-1 nm-3), gelatinization temperature and enthalpy (98.52~103.71 ℃ and 13.95~18.73 J g-1), speed rate constants at second hydrolysis stage (1.00~2.92 × 10-2 min-1) increased, while semicrystalline lamellae thickness (3.20~4.82 nm), mass fractal structure index (1.28~1.81), characteristic length of crystallite unit (6.33~7.01 ?), radius of gyration (70.31~93.94 nm), mass fractal dimension structure and “blocklet” size (7.05~15.03 nm) dropped, which led to the decrease of in vitro glycemic index (78.83~85.71). Statistical analysis showed that amylose polymerization index is an extremely important structural factor that can remarkably affect the digestion kinetics mechanism of ternary complexes. The results provide a new theoretical direction for the production of starch-based multicomponent foods.

Key words: Amylose polymerization index, Starch ternary complexes, Log of slope pattern digestive kinetics, Multi-scale supramolecular structure, Statistical analysis

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