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Exploring the relationship between multi-scale structure and digestibility of various maize starches during gelatinization by a mimicked heating ex-situ method
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DOI：10.1016/j.foostr.2026.100524.png)
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Abstract
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• The ex situ samples during gelatinization of 4 types maize starches are prepared • The relation between digestion and structural changes of ex situ samples is studied • Network of dispersed amylose in crystal region is vital for early gelatinized digest • The H-bond interaction of unwind starch chains and water/leached amylose was crucial • Phase behavior of amylose/amylopectin drives structure-function relationship changes
Keywords:
Starch gelatinization
Amylose network
Hydrogen bonding
Digestibility
Multi-scale structure
Journal
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5.9
Papers:
410
Citations:
1.7K
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