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KMID : 1011620220380050269
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Korean Journal of Food and Cookey Science
2022 Volume.38 No. 5 p.269 ~ p.277
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Physicochemical and molecular structural properties and in vitro digestibility of non-GMO high-amylose wheat starch
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Moon Yu-Jin
Kweon Mee-Ra
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Abstract
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Purpose: This study investigated physicochemical and molecular structural properties and in vitro digestibility of non-GMO high-amylose wheat starch.
Methods: Three wheat starch samples with different amylose contents were isolated from waxy, normal, and non-GMO high-amylose wheat flours. The physicochemical and molecular structural properties and in vitro digestibility of those starches were analyzed.
Results: Starch A, with a high amylose content, had a smaller average molecular weight and higher long-branched chain content of amylopectin than Starch B and Starch C. As for the crystalline pattern from X-ray diffraction, Starch B and Starch C were A type, but Starch A was V type. The pasting patterns of the three wheat starches showed a distinct difference in the degree and speed of starch granule swelling. In particular, Starch A showed delayed gelatinization, and its enthalpy was smaller than Starch B and Starch C. In vitro digestibility of Starch A showed significantly lower RDS and SDS content and higher RS content than Starch B and Starch C.
Conclusion: Overall results confirmed that the difference in molecular structural properties of high-amylose starch, such as the amylose content and the long branch chain length of amylopectin, are important factors influencing starch crystallinity, pasting, gelatinization, and in vitro digestibility.
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KEYWORD
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Non-GMO, high amylose wheat, starch, molecular structural property, in vitro digestibility
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