Insights into molecular structure and digestion rate of oat starch

Food Chemistry

Volumn 220, Issue , 2017, Pages 25-30

  Xu, Jinchuan ^a,b   Kuang, Qirong ^b   Wang, Kai ^c   Zhou, Sumei ^b   Wang, Shuo ^a   Liu, Xingxun ^b   Wang, Shujun ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

^c SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Amylopectin; Amylose; Fine structure; Oat starch; Starch digestibility

Indexed keywords

AMYLOPECTINS; ATOMIC PHYSICS; BIOCHEMISTRY; CHAINS; CYCLODEXTRINS; ENZYME ACTIVITY; MOLECULAR STRUCTURE;

AMYLOSE; DEGREE OF BRANCHING; FINE STRUCTURES; FIRST ORDER KINETICS; IN-VITRO DIGESTIONS; OAT STARCHES; STARCH DIGESTIBILITIES; STARCH-BRANCHING ENZYMES;

STARCH;

AMYLOPECTIN; AMYLOSE; STARCH; STARCH SYNTHASE; 1,4 ALPHA GLUCAN BRANCHING ENZYME;

ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL STRUCTURE; ENZYME ACTIVITY; IN VITRO STUDY; KINETICS; MOLECULAR SIZE; NONHUMAN; AVENA; CHEMISTRY; METABOLISM; ORYZA;

1,4-ALPHA-GLUCAN BRANCHING ENZYME; AMYLOPECTIN; AMYLOSE; AVENA; KINETICS; MOLECULAR STRUCTURE; ORYZA; STARCH;

EID: 84989283967     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.191     Document Type: Article

References (31)

1. Benmoussa, M., Moldenhauer, K.A., Hamaker, B.R., Rice amylopectin fine structure variability affects starch digestion properties. Journal of Agricultural and Food Chemistry 55:4 (2007), 1475–1479.
2. Butterworth, P.J., Warren, F.J., Grassby, T., Patel, H., Ellis, P.R., Analysis of starch amylolysis using plots for first-order kinetics. Carbohydrate Polymers 87:3 (2012), 2189–2197.
3. Chen, P., Wang, K., Kuang, Q., Zhou, S., Wang, D., Liu, X., Understanding how the aggregation structure of starch affects its gastrointestinal digestion rate and extent. International Journal of Biological Macromolecules 87 (2016), 28–33.
4. Chung, H.-J., Liu, Q., Lee, L., Wei, D., Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents. Food Hydrocolloids 25:5 (2011), 968–975.
5. Edwards, C.H., Warren, F.J., Milligan, P.J., Butterworth, P.J., Ellis, P.R., A novel method for classifying starch digestion by modelling the amylolysis of plant foods using first-order enzyme kinetic principles. Food & Function 5:11 (2014), 2751–2758.
6. Gudmundsson, M., Eliasson, A.-C., Some physico-chemical properties of oat starches extracted from varieties with different oil content. Acta Agriculturae Scandinavica 39:1 (1989), 101–111.
7. Hoover, R., Vasanthan, T., Senanayake, N.J., Martin, A.M., The effects of defatting and heat-moisture treatment on the retrogradation of starch gels from wheat, oat, potato, and lentil. Carbohydrate Research 261:1 (1994), 13–24.
8. Hu, X.-Z., Zheng, J.-M., Li, X.-P., Xu, C., Zhao, Q., Chemical composition and sensory characteristics of oat flakes: A comparative study of naked oat flakes from China and hulled oat flakes from western countries. Journal of Cereal Science 60:2 (2014), 297–301.
9. Kong, X., Bertoft, E., Bao, J., Corke, H., Molecular structure of amylopectin from amaranth starch and its effect on physicochemical properties. International Journal of Biological Macromolecules 43:4 (2008), 377–382.
10. Kong, X., Chen, Y., Zhu, P., Sui, Z., Corke, H., Bao, J., Relationships among genetic, structural, and functional properties of rice starch. Journal of Agriculture and Food Chemistry 63:27 (2015), 6241–6248.
11. Li, E., Hasjim, J., Dhital, S., Godwin, I.D., Gilbert, R.G., Effect of a gibberellin-biosynthesis inhibitor treatment on the physicochemical properties of sorghum starch. Journal of Cereal Science 53:3 (2011), 328–334.
12. Li, H., Prakash, S., Nicholson, T.M., Fitzgerald, M.A., Gilbert, R.G., The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains. Food Chemistry 196 (2016), 702–711.
13. Patel, H., Day, R., Butterworth, P.J., Ellis, P.R., A mechanistic approach to studies of the possible digestion of retrograded starch by α-amylase revealed using a log of slope (LOS) plot. Carbohydrate Polymers 113 (2014), 182–188.
14. Poulsen, B., Ruiter, G., Visser, J., Lønsmann Iversen, J., Determination of first order rate constants by natural logarithm of the slope plot exemplified by analysis of Aspergillus niger in batch culture. Biotechnology Letters 25:7 (2003), 565–571.
15. Pu, J., Hu, X., Nutraceutical properties and health benefits of oats. Cereals and pulses, 2012, Wiley-Blackwell, 21–36.
16. Syahariza, Z.A., Sar, S., Hasjim, J., Tizzotti, M.J., Gilbert, R.G., The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains. Food Chemistry 136:2 (2013), 742–749.
17. Tosh, S.M., Chu, Y., Systematic review of the effect of processing of whole-grain oat cereals on glycaemic response. British Journal of Nutrition 114:8 (2015), 1256–1262.
18. Vilaplana, F., Gilbert, R.G., Two-dimensional size/branch length distributions of a branched polymer. Macromolecules 43:17 (2010), 7321–7329.
19. Wang, S., Copeland, L., Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: A review. Food & Function 4:11 (2013), 1564–1580.
20. Wang, K., Hasjim, J., Wu, A.C., Li, E., Henry, R.J., Gilbert, R.G., Roles of GBSSI and SSIIa in determining amylose fine structure. Carbohydrate Polymers 127 (2015), 264–274.
21. Wang, S., Li, C., Copeland, L., Niu, Q., Wang, S., Starch retrogradation: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety 14:5 (2015), 568–585.
22. Wang, S., Sun, Y., Wang, J., Wang, S., Copeland, L., Molecular disassembly of rice and lotus starches during thermal processing and its effect on starch digestibility. Food & Function 7:2 (2016), 1188–1195.
23. Wang, K., Wambugu, P.W., Zhang, B., Wu, A.C., Henry, R.J., Gilbert, R.G., The biosynthesis, structure and gelatinization properties of starches from wild and cultivated African rice species (Oryza barthii and Oryza glaberrima). Carbohydrate Polymers 129 (2015), 92–100.
24. Wang, L.Z., White, P.J., Structure and physicochemical properties of starches from oat with different lipid contents. Cereal Chemistry 71 (1994), 443–450.
25. Wang, S., Zhang, X., Wang, S., Copeland, L., Changes of multi-scale structure during mimicked DSC heating reveal the nature of starch gelatinization. Scientific Reports, 2016(6), 2016, 28271.
26. Wilfart, A.Y.J.-P., Simminsb, H., Nobleta, J., van Milgena, J., Montagnec, L., Kinetics of enzymatic digestion of feeds as estimated by a stepwise in vitro method. Animal Feed Science and Technology 141 (2008), 171–183.
27. Wu, A.C., Gilbert, R.G., Molecular weight distributions of starch branches reveal genetic constraints on biosynthesis. Biomacromolecules 11:12 (2010), 3539–3547.
28. Wu, A.C., Morell, M.K., Gilbert, R.G., A parameterized model of amylopectin synthesis provides key insights into the synthesis of granular starch. PLoS ONE, 8(6), 2013, e65768.
29. Xu, D., Ren, G.-Y., Liu, L.-L., Zhu, W.-X., Liu, Y.-H., The influences of drying process on crude protein content of naked oat cut herbage (Avena nuda L.). Drying Technology 32:3 (2014), 321–327.
30. Zhou, M., Robards, K., Glennie, M., Structure and pasting properties of oat starch. Cereal Chemistry 75:3 (1998), 273–281.
31. Zou, W., Sissons, M., Gidley, M.J., Gilbert, R.G., Warren, F.J., Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate. Food Chemistry 188 (2015), 559–568.