In vitro amylolysis of pulse and hylon VII starches explained in terms of their composition, morphology, granule architecture and interaction between hydrolysed starch chains

•Amylolysis influenced by starch structure and interaction between hydrolyzed chains.•Amylolysis of high amylose starches influenced by proportion of intermediate chains.•Amylolysis of high amylose starches influenced by amylose packing density. The objective of this study was to understand the fact...

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Bibliographic Details
Published in:Food chemistry 2016-02, Vol.192, p.1098-1108
Main Authors: Maaran, S., Hoover, R., Vamadevan, V., Waduge, R.N., Liu, Q.
Format: Article
Language:English
Subjects:
Amylolysis
Amylose - metabolism
Glucan 1,4-alpha-Glucosidase - metabolism
Hydrolysis
Microscopy, Electron, Scanning
Morphology
Pancreatin - metabolism
Phaseolus - chemistry
Pulse starches
Rate and extent of hydrolysis
Seeds - chemistry
Starch - chemistry
Starch - metabolism
Starch - ultrastructure
Structure
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Summary:•Amylolysis influenced by starch structure and interaction between hydrolyzed chains.•Amylolysis of high amylose starches influenced by proportion of intermediate chains.•Amylolysis of high amylose starches influenced by amylose packing density. The objective of this study was to understand the factors underlying the susceptibility of pulse (lablab bean, navy bean, rice bean, tepary bean, velvet bean, and wrinkled pea) and hylon VII starches towards in vitro hydrolysis by the combined action of pancreatin and amyloglucosidase. The time taken to reach an equivalent level of hydrolysis (50%) varied significantly among the starches. Changes to molecular order, crystallinity, double helical content, radial orientation of starch chains (polarized light), enthalpy and apparent amylose content during the progress of hydrolysis showed that rate and extent of hydrolysis were influenced both by the structure of the native starches at different levels (molecular, mesoscopic, microscopic) of granule organization, and by the extent of retrogradation between hydrolysed starch chains.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.07.103