The resistant starch (RS) in enzymatic branch-chain elongated waxy corn starch (WCS) was separated by using in vitro digestion method. Then, the physicochemical properties and molecular structure of RS were characterized. The results showed that the morphology of starch was significantly changed after digestion, and irregular cracks appeared on the surface of RS. Moreover, the improvement of thermal stabilities of RS wasalso observed. These results revealed that the amorphous regions of modified starches were preferably to be hydrolyzed during digestion. Compared to modified WCS, the molecular weight of RS was profoundly decreased (6.03×106～1.13×108 g/mol). In addition, the peak value of branch chain length distributions of RS varied from DP 26 to DP 31, and the very long chains were almost disappeared. Thus, it was suggested that a particular region of chain is favored in formation of resistant starch.
Jian, HE; Ren, WANG; Hao, ZHANG; Xing, ZHOU; and Zhengxing, CHEN
"Physicochemical properties and molecular structure characterization of digestion-resistant components in enzymatic branch-chain elongated waxy corn starch,"
Food and Machinery: Vol. 32:
5, Article 1.
Available at: https://www.ifoodmm.cn/journal/vol32/iss5/1
 刘亚伟, 张杰. 抗性淀粉制备工艺研究[J]. 食品与机械, 2003(1): 19-20.
 Brown I L, Mcnaught K J, Moloney E. Hi-maize: new directions in starch technology and nutrition[J]. Food Australia,1995, 47(6): 272-275.
 Englyst H N, Kingman S M, Cummings J H. Classification and measurement of nutritionally important starch fractions[J]. Eurjclinnutr, 1992, 46(Suppl 2): S33-S50.
 Becker M, Nicholas P, Lehmann I, et al. Polymerization of glucans by enzymatically active membranes[J]. Biotechnology Progress, 2002, 18(5): 964-968.
 Cécile A, Skov L K, Osman M, et al. Molecular basis of the amylose-like polymer formation catalyzed by Neisseria polysaccharea amylosucrase[J]. Journal of Biological Chemistry, 2004, 279(1): 726-734.
 Hehre E J. Synthesis of a polysaccharide of the starch-glycogen class from sucrose by a cell free, bacterial enzyme system[J]. Journal of Biological Chemistry, 1949, 177(1): 267-279.
 Rolland-Sabate A, Colonna P, Potocki-Veronese G, et al. Elongation and insolubilisation of alpha-glucans by the action of Neisseria polysaccharea amylosucrase[J]. Journal of Cereal Science, 2004, 40(1): 17-30.
 Shin H J, Choi S J, Park C S, et al. Preparation of starches with low glycaemic response using amylosucrase and their physicochemical properties[J]. Carbohydrate Polymers, 2010, 82(2): 489-497.
 Kim B-S, Kim H-S, Hong J-S, et al. Effects of amylosucrase treatment on molecular structure and digestion resistance of pre-gelatinised rice and barley starches[J]. Food Chemistry, 2013, 138(2/3): 966-975.
 Ryu J-H, Lee B-H, Seo D-H, et al. Production and characterization of digestion-resistant starch by the reaction of Neisseria polysaccharea amylosucrase[J]. Starch-Starke, 2010, 62(5): 221-228.
 何健, 王韧, 张昊, 等. 不同修饰程度对蜡质玉米淀粉理化性质和消化特性的影响[J]. 食品与机械, 2016, 32(1): 1-5.
 Zhou Xing, Wang Ren, Yoo S H, et al. Water effect on the interaction between amylose and amylopectin during retrogradation[J]. Carbohydrate Polymers, 2011, 86(4): 1 671-1 674.
 Yoo S H, Jane J L. Molecular weights and gyration radii of amylopectins determined by high-performance size-exclusion chromatography equipped with multi-angle laser-light scattering and refractive index detectors[J]. Carbohydrate Polymers, 2002, 49(1): 307-314.
 缪铭. 慢消化淀粉的特性及形成机理研究[D]. 无锡: 江南大学, 2009: 50-51.
 杨光, 丁霄霖. 抗性淀粉分子量分布的研究[J]. 中国粮油学报, 2000, 15(5): 37-40.
 李光磊, 刘秀芳, 曾洁. 抗性淀粉分子结构特征研究[J]. 食品工业科技, 2008, 29(8): 156-159.
 Eerlingen, Deceuninck R C, Delcour M, et al. Enzyme-resistant starch: 2. Influence of amylose chain-length on resistant starch formation[J]. Cereal Chemistry, 1993, 70(3): 345-350.
 Fredriksson H, Silverio J, Andersson R, et al. The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches[J]. Carbohydrate Polymers, 1998, 35(97): 119-134.
 Shi Y C, Seib P A. The structure of four waxy starches related to gelatinization and retrogradation[J]. Carbohydrate Research, 1992(92): 131-145.
 Miao Ming, Jiang Bo, Zhang Tao. Effect of pullulanase debranching and recrystallization on structure and digestibility of waxy maize starch[J]. Carbohydrate Polymers, 2009, 76(2): 214-221.