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

Abstract

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

Modification of the bioactivity, digestibility and rheological behaviour of different millets by lactic acid fermentation

“…Wu et al . (2022) fermented waxy maize starch for 60 h and reported that SDS content increased up to 24 h and then decreased. In comparison with the 3 days, SDS content of 7 days did not significantly increase in some millets.…”

“…SDS of control millets ranged from 9.80 to 27.59 g per 100 g whereas upon fermentation, it decreased up to 43.48% and 55.47% for 3 and 7 days respectively. Wu et al (2022) fermented waxy maize starch for 60 h and reported that SDS content increased up to 24 h and then decreased. In comparison with the 3 days, SDS content of 7 days did not significantly increase in some millets.…”

Effects of selenium solution on the crystalline structure, pasting and rheological properties of common buckwheat starch

“…The stock solution (200 μl was placed in a 15 mL centrifuge tube, 0.1 mol/L hydrochloric acid solution (200 μl) was added to neutralize, iodine (200 μl) was added, distilled water (9.4 mL) was added, shaken and left for 20 minutes. The absorbance was measured at 620 nm and 510 nm by using a visible-light spectrophotometer (Lab Tech Ltd., Beijing, China) ( Wu et al., 2022 ).…”

Effects of Lactiplantibacillus plantarum dy-1 fermentation on multi-scale structure and physicochemical properties of barley starch

“…After lactic acid bacteria fermentation, the gelatinization temperature of sorghum starch decreased, peak viscosity (PV) increased, and in vitro digestibility of starch increased. 4 A similar studies have also found that the digestibility of starch decreased, 5 and the fermentation of Lactiplantibacillus plantarum A6 could reduce the content of rapidly digestible starch (RDS) and increase the content of resistant starch (RS), thus slowing down the digestion of sweet potato starch. 6 Many studies have shown that lactic acid bacteria fermentation has a significant impact on the structure and physicochemical properties of starch.…”