title: Structure and digestibility of debranched and repeatedly crystallized waxy rice starch.
abstract: Debranched waxy rice starch was subjected to repeated crystallization (RC) treatment, and its physicochemical properties and digestion pattern were investigated. The A-type crystalline pattern of native starch was crystallized to a complex of B- and V-type patterns by debranching and RC treatment. Among the treated starches, the relative crystallinity of debranched starch reached its maximum (29.6%) after eight repetitions of crystallization. Changes in weight-average molar mass among treated starch samples were not significantly different. The repeated-crystallized starches showed higher thermal transition temperatures and melting enthalpy than that of debranched starch. As a result, slowly digestible starch (SDS) content of repeated-crystallized starches reached a very high level (57.8%). Results showed that RC treatment induced structural changes of waxy rice starch result in a great amount of SDS.
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Feng
authors.initials: F
authors.lastname: Zeng
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Fuquan
authors.initials: F
authors.lastname: Chen
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; College of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China.
authors.forename: Fansheng
authors.initials: F
authors.lastname: Kong
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Qunyu
authors.initials: Q
authors.lastname: Gao
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Rana Muhammad
authors.initials: RM
authors.lastname: Aadil
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; State Key Laboratory of Pulp and Paper Engineering, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China. Electronic address: shujuanyu8@gmail.com.
authors.forename: Shujuan
authors.initials: S
authors.lastname: Yu
mesh_terms: D000687:Amylopectin / Q000737:chemistry*; D002152:Calorimetry, Differential Scanning; D003460:Crystallization; D004063:Digestion; D012275:Oryza / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D013816:Thermodynamics; D014961:X-Ray Diffraction
chemical_list: D013213:Starch; D000687:Amylopectin
keywords: Debranching; Repeated crystallization; Short linear chain; Slowly digestible starch; Weight-average molar mass