Effects of processing high amylose maize starches under controlled conditions on structural organisation and amylase digestibility
Abstract
The amylase digestibility of high-amylose maize starches has been compared before and after thermo-mechanical processing. Starches were analysed for enzyme-resistant starch yield, apparent amylose content, crystallinity (X-ray diffraction), and molecular order (NMR and FTIR), both before and after treatment with α-amylase. All samples had significant (>10%) enzyme-resistant starch levels irrespective of the type and extent of thermal or enzymic processing. Molecular or crystalline order was not a pre-requisite for enzyme resistance. Near-amorphous forms of high amylose maize starches are likely to undergo recrystallisation during the enzyme-digestion process. The mechanism of enzyme resistance of granular high-amylose starches is found to be qualitatively different to that for processed high-amylose starches. For all samples, measured levels of enzyme resistance are due to the interruption of a slow digestion process, rather than the presence of completely indigestible material.
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When starch gelatinization is followed by cooling, the initial predominantly amorphous state begins to reform a more ordered or crystalline structure (retrogradation).
“When starch gelatinization is followed by cooling, structural changes occur to the α-glucan chains in that the initial predominantly amorphous state begins to reform a more ordered or crystalline structure. This process is termed retrogradation (Htoon et al., 2009) and is affected by the presence of sugars or other hydroxyl-containing molecules (Gudmundsson and Eliasson, 1990).”
From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Htoon et al., 2009
Cooling cooked starch products produces resistant starch by retrogradation, and the crystallized starch form resists enzymatic degradation in the small intestine, lowering the concentration of digestible starch in cooked starch products.
“The crystallized starch form can resist enzymatic degradation in the small intestine, thus lowering the concentration of digestible starch in cooked starch products [9, 10].”
From Influence of resistant starch resulting from the cooling of rice on postprandial glycemia in type 1 diabetes (2022) · cites this paper as [10]
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References 58 · Cited by 232
- Authors
- Htoon, A., Shrestha, A. K., Flanagan, B. M., Lopez-Rubio, A., Bird, A. R., Gilbert, E. P., & Gidley, M. J.
- Affiliations
- Commonwealth Scientific and Industrial Research Organisation (AU)
- The University of Queensland (AU)
- Australian Nuclear Science and Technology Organisation (AU)
- Corresponding author
- Gidley, M.J.
- Venue
- Carbohydrate Polymers
- Publisher
- Elsevier BV
- Published
- 2009-01
- Volume
- 75
- Issue
- 2
- Pages
- 236-245
- ISSN
- 0144-8617 (ISSN-L)
- OpenAlex
- W2023975948
- Cited by
- 232
- References
- 58
- Citations by year
- 2026: 7 · 2025: 11 · 2024: 13 · 2023: 18 · 2022: 13 · 2021: 13 · 2020: 17 · 2019: 12 · 2018: 18 · 2017: 9 · 2016: 13 · 2015: 14 · 2014: 11 · 2013: 12 · 2012: 12
- FWCI
- 12.06
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Carbohydrate Polymers (publishedVersion)
- The Australian Nuclear Science and Technology Organisation Institutional Repository (The Australian Nuclear Science and Technology Organisation) (submittedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Keywords
- high-amylose maize starch, resistant starch, thermomechanical processing, starch crystallinity, recrystallization, granular starch, alpha-amylase
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