Amylopectin chain length distributions and amylose content are determinants of viscoelasticity and digestibility differences in mung bean starch and proso millet starch

• Published in: International journal of biological macromolecules 2024-05, Vol.267 (Pt 1), p.131488, Article 131488
• Main Authors: Qiao, Jiawei, Jia, Min, Niu, Jiahui, Zhang, Zhuo, Xing, Bao, Liang, Yongqiang, Li, Hai, Zhang, Yaowen, Ren, Guixing, Qin, Peiyou, Zhang, Lizhen
• Format: Article
• Language: English
• Subjects: Amylopectin; Amylose; crystal structure; digestibility; digestible carbohydrates; glycemic index; loss modulus; molecular weight; Mung bean starch; mung beans; Panicum miliaceum subsp. miliaceum; Proso millet starch; resistant starch; Starch chain length distributions; storage modulus; viscoelasticity
• ISSN: 0141-8130; 1879-0003; 1879-0003
• DOI: 10.1016/j.ijbiomac.2024.131488

This study aimed to reveal the underlying mechanisms of the differences in viscoelasticity and digestibility between mung bean starch (MBS) and proso millet starch (PMS) from the viewpoint of starch fine molecular structure. The contents of amylopectin B2 chains (14.94–15.09 %), amylopectin B3 chains (14.48–15.07 %) and amylose long chains (183.55–198.84) in MBS were significantly higher than PMS (10.45–10.76 %, 12.48–14.07 % and 70.59–88.03, respectively). MBS with higher amylose content (AC, 28.45–31.80 %) not only exhibited a lower weight-average molar mass (91,750.65–128,120.44 kDa) and R1047/1022 (1.1520–1.1904), but also was significantly lower than PMS in relative crystallinity (15.22–23.18 %, p