数字农科院2.0

Insights Into Molecular Structure And D.igestion Rate Of Oat S tarch

文献类型： 外文期刊

作者： Xu, JC; Kuang, QR; Wang, K; Zhou, SM; Wang, S; Liu, XX; Wang, SJ

作者机构：

关键词： Oat starch; Starch digestibility; Amylose; Amylopectin; Fine structure

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2017 年 220 卷

页码：

收录情况： JCR（2021版） ; EI（2021版）

摘要： The in vitro digestibility of oat starch and its relationship with starch molecular structure was investigated. The in vitro digestion results showed that the first-order kinetic constant (k) of oat starches (OS-1 and OS-2) was lower than that of rice starch. The size of amylose chains, amylose content and degree of branching (DB) of amylopectin in oat starch were significantly higher than the corresponding parameters in rice starch. The larger molecular size of oat starch may account for its lower digestion rate. The fine structure of amylopectin showed that oat starch had less chains of DP 6-12 and DP > 36, which may explain the small difference in digestion rate between oat and rice starch. The biosynthesis model from oat amylopectin fine structure data suggested a lower starch branching enzyme (SBE) activity and/or a higher starch synthase (SS) activity, which may decrease the DB of oat starch and increase its digestion rate. (C) 2016 Elsevier Ltd. All rights reserved.

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