Rearranged supramolecular structure of resistant starch with polymorphic microcrystals prepared in high-solid enzymatic system

• Published in: Food hydrocolloids 2022-03, Vol.124, p.107215, Article 107215
• Main Authors: Tang, Junyu, Zhou, Jianwei, Zhou, Xinyue, Li, Dandan, Wu, Zhengzong, Tian, Jinhu, Xu, Enbo, Liu, Donghong
• Format: Article
• Language: English
• Subjects: Bio-extrusion; Chain-length distributions (CLDs); Resistant starch (RS); Structural regulation; Supramolecular structure
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2021.107215

Resistant starch (RS) is widely used as a new type of dietary fiber, but it is still a limitation of controllable formation of microstructure and polymeric architecture for preparing single-component RS (pure-phase). In this study, RS was prepared using maize starch with two ratios of amylose to amylopectin (RAA1:1 and RAA1:2) and four pullulanase concentrations (5, 15, 25, 35 U/g) in a high-solid dynamic reaction environment of bio-extrusion. Based on the long- and short-range orders reflected by the glycosidic bonds (13C NMR), chain-length distributions (SEC/FACE), single-/double-helices (FTIR), lamellas (SAXS) and crystalline pattern (XRD), the rearranged supramolecular structure of starch and their relationships with physicochemical properties (DSC and RVA) was illuminated. There were two morphologies of RS were created: 1) disordered fusion-like structure displayed by RAA1:1-P15 and RAA1:2-P35, which had the high contents of RS (54.95 and 54.19%) and short amylopectin (DP ≤ 24) (70.52% and 60.20%). The short (A chains) and extremely short (DP