title: Insights into the hierarchical structure and digestion rate of alkali-modulated starches with different amylose contents.
abstract: Combined analytical techniques were used to explore the effects of alkali treatment on the multi-scale structure and digestion behavior of starches with different amylose/amylopectin ratios. Alkali treatment disrupted the amorphous matrix, and partial lamellae and crystallites, which weakened starch molecular packing and eventually enhanced the susceptibility of starch to alkali. Stronger alkali treatment (0.5% w/w) made this effect more prominent and even transformed the dual-phase digestion of starch into a triple-phase pattern. Compared with high-amylose starch, regular maize starch, which possesses some unique structure characteristics typically as pores and crystallite weak points, showed evident changes of hierarchical structure and in digestion rate. Thus, alkali treatment has been demonstrated as a simple method to modulate starch hierarchical structure and thus to realize the rational development of starch-based food products with desired digestibility.
authors.affiliation: CPFRR, College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China; Department of Materials Engineering, Monash University, Melbourne, VIC 3168, Australia; CSIRO, Manufacturing, Melbourne, VIC 3168, Australia.
authors.forename: Dongling
authors.initials: D
authors.lastname: Qiao
authors.affiliation: CPFRR, College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China; Department of Materials Engineering, Monash University, Melbourne, VIC 3168, Australia. Electronic address: felyu@scut.edu.cn.
authors.forename: Long
authors.initials: L
authors.lastname: Yu
authors.affiliation: CPFRR, College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China.
authors.forename: Hongsheng
authors.initials: H
authors.lastname: Liu
authors.affiliation: Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia.
authors.forename: Wei
authors.initials: W
authors.lastname: Zou
authors.affiliation: Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, Brisbane, QLD 4072, Australia; School of Chemical Engineering, The University of Queensland, Brisbane, QLD 4072, Australia. Electronic address: f.xie@uq.edu.au.
authors.forename: Fengwei
authors.initials: F
authors.lastname: Xie
authors.affiliation: Department of Materials Engineering, Monash University, Melbourne, VIC 3168, Australia.
authors.forename: George
authors.initials: G
authors.lastname: Simon
authors.affiliation: CSIRO, Manufacturing, Melbourne, VIC 3168, Australia.
authors.forename: Eustathios
authors.initials: E
authors.lastname: Petinakis
authors.affiliation: CSIRO, Manufacturing, Melbourne, VIC 3168, Australia.
authors.forename: Zhiqi
authors.initials: Z
authors.lastname: Shen
authors.affiliation: CPFRR, College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China.
authors.forename: Ling
authors.initials: L
authors.lastname: Chen
mesh_terms: D000468:Alkalies / Q000737:chemistry*; D000688:Amylose / Q000737:chemistry* / Q000378:metabolism; D004063:Digestion; D007700:Kinetics; D013696:Temperature
chemical_list: D000468:Alkalies; D000688:Amylose
keywords: 4-Hydroxybenzhydrazide (PubChem CID: 1742); Alkali treatment; Amylose/amylopectin ratio; Ethanol (PubChem CID: 702); In vitro digestion; Maltose (PubChem CID: 10991489); Multi-scale structure; Sodium azide (PubChem CID: 33557); Sodium hydroxide (PubChem CID: 14798); Starch; Starch (PubChem CID: 24836924); Water (PubChem CID: 962)