Structural characteristics and digestibility of corn starch with different amylose content

Release time:

2023-03-14

According to relevant studies, the more amylose content, the higher the gelatinization temperature of starch. High amylose has stronger digestion resistance than waxy corn starch and corn starch, and amylose content is positively correlated with resistant starch (RS). At the same time, the study also found that with the increase of amylose content, the lower the peak viscosity of starch, and some rod-like particles exist in amylose molecules, making the tightness of starch granules better. The helical structure between amylose molecules improves the stability and heat resistance of starch granules. At the same time, the average chain length and branching degree of starch were positively correlated with amylose content. As amylose content increases, the average molecular weight continues to decrease. The crystal structure of starch does not promote the increase in the content of resistant starch, and the dense fractal of the surface is also one of the most resistant factors in starch.