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Molecular interactions in debranched waxy starch and their effects on digestibility and hydrogel properties
- Liu, Guodong, Ji, Na, Gu, Zhengbiao, Hong, Yan, Cheng, Li, Li, Caiming
- Food hydrocolloids 2018 v.84 pp. 166-172
- amylases, amylopectin, amylose, digestibility, food industry, hydrocolloids, hydrogels, hydrolysis, loss modulus, molecular weight, storage modulus
- The purpose of this study was to investigate the molecular interactions in debranched waxy starch and their effects on digestibility and hydrogel properties. Molecular weight distribution, molecular entanglements, hydrogel properties, water mobility and digestibility were investigated. The results showed short chain amylose released from amylopectin possessed great mobility required for molecule alignment and aggregation. Effective molecular entanglements were established in debranched waxy starch owing to the strong interactions among short chain amylose molecules. Higher storage modulus (G′) and loss modulus (G″) values indicated denser and more solid-like gels were formed in debranched waxy starch. Additionally, amylase hydrolysis of debranched waxy starch was retarded leading to the decrease of rapidly digestible starch (RDS) and the increase of slowly digestible starch (SDS). These results confirmed debranched starch shows great potential in food industry due to its digestibility and hydrogel properties.