Starch chain-length distributions affect the processing and digestion characteristics of proso millet starch

• Published in: Food chemistry 2024-11, Vol.457, p.140104, Article 140104
• Main Authors: Qiao, Jiawei, Zhang, Zhuo, Xing, Bao, Liang, Yongqiang, Jia, Min, Yun, Junyan, Niu, Jiahui, Li, Hai, Ren, Guixing, Qin, Peiyou, Zhang, Lizhen
• Format: Article
• Language: English
• Subjects: Amylopectin; Amylopectin - chemistry; Amylopectin - metabolism; Amylose; Amylose - analysis; Amylose - chemistry; Amylose - metabolism; Chain-length distributions; Digestion; In vitro digestibility; Process characteristics; Proso millet starch; Starch - chemistry; Starch - metabolism; Viscosity
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.140104

Starch chain-length distributions play a key role in regulating the processing and digestion characteristics of proso millet starch. Waxy proso millet starch has higher endothermic enthalpy (13.06–16.73 J/g) owing to its higher relative crystallinity (27.83%–32.04%), while nonwaxy proso millet starch has lower peak viscosity (1.0630–1.1930 Pa∙s) and stronger viscoelasticity owing to its higher amylose content (21.72%–24.34%). Non-waxy proso millet starch exhibited two different digestion phases and its resistant starch content (18.37%–20.80%) was higher than waxy proso millet starch. Correlation analysis showed proso millet starch with longer amylopectin B1 chains and more amylopectin B2 chains exhibited excellent thermal ability and retrograde resistance, whereas proso millet starch with shorter and more amylose medium/long-chains not only reduced the digestion rate and increased the resistant starch content but also exhibited stronger viscoelasticity and excellent retrogradation properties. These results could provide more insights into efficient utilization of proso millet starch. [Display omitted] •The starch chain-length distributions varied greatly among proso millet starch.•Amylopectin chain-length distributions are main factor affecting thermal stability.•Starch with more amylose medium/long-chains have stronger viscoelasticity.•Amylose medium/long-chains effect the starch digestion rate and RS content in starch.•Starch with excellent retrogradation properties is conducive to form RS.