The effects of fermentation of Qu on the digestibility and structure of waxy maize starch

• DOI: 10.3389/fpls.2022.984795
• Publication Date: 2022-08-16T07:23:24Z
• Authors: Wenhao Wu; Xudong Zhang; Jianzhou Qu; Renyuan Xu; Na Liu; Chuanhao Zhu; Huanhuan Li; Xingxun Liu; Yuyue Zhong; Dongwei Guo
• Keywords: Maize starch; Starch gelatinization; Resistant Starch

The fermentation of Qu (FQ) could efficiently produce enzymatically modified starch at a low cost. However, it is poorly understood that how FQ influences the waxy maize (WMS) structure and digestion behavior. In this study, WMS was fermented by different time starches were isolated each point, its physico-chemical properties structural parameters determined. Results showed resistant (RS), amylose content (AC), average particle size [D(4,3)] ratio peaks 1,022/995 cm –1 , onset temperature gelatinization (T o ) increased significantly after 36 h. Conversely, crystallinity, values peak viscosity (PV), breakdown (BD), enthalpy (ΔH), phase transition range (ΔT) declined It noteworthy smaller granules appeared h, with wrinkles on surface, distribution also changed from one sharp to bimodal. We suggested formation rearranged main reason for pronounced increase RS during process.