Molecular structure and enzymatic hydrolysis properties of starches from high-amylose maize inbred lines and their hybrids

Published Date

July 2016, Vol.58:246–254, doi:10.1016/j.foodhyd.2016.03.001

Title 

Molecular structure and enzymatic hydrolysis properties of starches from high-amylose maize inbred lines and their hybrids

• Author 

• Lingshang Lin ^a,1
• Dongwei Guo ^b,1
• Jun Huang ^a
• Xudong Zhang ^b
• Long Zhang ^a
• Cunxu Wei ^a,,

• aJiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
• bKey Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, Northwest A & F University, Yangling 712100, China

Received 14 November 2015. Revised 23 February 2016. Accepted 1 March 2016. Available online 3 March 2016.

Highlights

• •
  Starches were isolated from high-amylose maize inbred lines and their hybrids.
• •
  Molecular structure of starch was investigated by Sepharose CL-2B GPC and HPAEC.
• •
  Enzymatic hydrolysis of starch was determined with α-amylase and amyloglucosidase.
• •
  In vitro digestion was measured in native, gelatinized, and retrograded starches.
• •
  The correlation of molecular structure and enzyme hydrolysis was analyzed.

Abstract

High-amylose maize starch has health benefits and special industrial uses. In this study, starches were isolated from normal maize and high-amylose inbred and hybrid maizes. Their molecular structure and enzymatic hydrolysis properties were investigated and analyzed. The high-amylose hybrid maize starch contained lower amylose, intermediate component, amylopectin long branch-chains, and amylopectin average chain length, and higher amylopectin short branch-chains than did high-amylose inbred maize starch. High-amylose maize starch was more resistant to α-amylase and amyloglucocidase hydrolysis and had a significantly lower hydrolysis rate coefficient than normal maize starch did. The native, gelatinized and retrograded starches of the high-amylose hybrid maize had significantly higher rapidly digestible starch and lower resistant starch than those of the high-amylose inbred maize. The retrogradation of gelatinized starch markedly increased the resistance of high-amylose starch to in vitro digestion. The high contents of amylose and intermediate component and the long branch-chains of amylopectin increased the resistance of maize starch to enzymatic hydrolysis and in vitro digestion.

Graphical abstract

Keywords

• Maize
• High-amylose starch
• Molecular structure
• Enzymatic hydrolysis
• In vitrodigestion

Abbreviations

• AAG, Aspergillus niger amyloglucosidase
• GPC, gel-permeation chromatography
• HPAEC, high-performance anion-exchange chromatography
• PPA, porcine pancreatic α-amylase
• RDS, rapidly digestible starch
• RS, resistant starch
• SDS, slowly digestible starch

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• ∗ 
  Corresponding author. College of Bioscience and Biotechnology, Yangzhou University, Yangzhou 225009, China.

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