Insights into the structural, morphological, and thermal property changes in simulated digestion and fermentability of four resistant starches from high amylose maize starch

• Published in: Food hydrocolloids 2023-09, Vol.142, p.108770, Article 108770
• Main Authors: Chang, Ranran, Jin, Zhengyu, Tian, Yaoqi
• Format: Article
• Language: English
• Subjects: In vitro digestion; Resistant starch; Short-chain fatty acid
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2023.108770

Changes in the structural, morphological, and thermal properties of four types of resistant starch (RS), including native (RS2), retrograded (RS3), chemically modified with octenyl succinic anhydride (RS4), and complexed with stearic acid (RS5), were investigated and compared in salivary, salivary-gastric, and salivary-gastric-intestinal digestion. In the process of digestion, the crystal types of RS2, RS3, RS4, and RS5 remained unchanged, maintaining a B-type structure, except for the missing V-type structure of RS5. The total short-chain fatty acid yield of RS2 was significantly higher than that of RS3, RS4, and RS5 at 6 and 12 h of fermentation. RS2 and RS4 had a better proliferation effect on Bifidobacterium in late fermentation than RS3 and RS5, while RS3 could promote proliferation to a larger extent in early fermentation. RS2, RS3, and RS5 had more obvious proliferation effects on Lactobacillus in the late fermentation period. This work suggests that the type of RS plays an important role in influencing the structural and digestive properties of RS during gastrointestinal digestion and can be used to develop formulations of healthy starch-based products with desired functionalities. [Display omitted] •Digestive degradation process of different resistant starches (RS) was studied.•Crystal type of RS2, RS3, RS4 remained unchanged during digestion, except for RS5.•RS3 could promote the proliferation of Bifidobacterium in early fermentation.