Effect of Debranching and Differential Ethanol Precipitation on the Formation and Fermentation Properties of Maize Starch-Lipid Complexes.
J Agric Food Chem
; 70(29): 9132-9142, 2022 Jul 27.
Article
em En
| MEDLINE
| ID: mdl-35849541
ABSTRACT
The objective of this study was to investigate the effect of starch debranching followed by differential ethanol precipitation on the formation and in vitro fermentation of starch-lipid complexes. Three groups of linear glucan chains, with a degree of polymerization (DP) of 383â¼2950, 37â¼75, and 3â¼8, were obtained after debranched maize starch (DMS) was fractionated by differential ethanol precipitation. The glucan fraction with DP 383â¼2950 formed only type IIb complexes with lauric acid (LA), whereas the fraction with DP 37â¼75 formed predominantly type Ia complexes. The glucan faction with DP 8â¼32 did not form V-complexes with LA. In vitro fermentation of the type IIb complexes with human fecal samples promoted the proliferation of butyrate-producing bacteria Megamonas, Blautia, and Megasphaera and resulted in a larger amount of butyrate and total short-chain fatty acids being produced than in similar fermentations of the maize starch-LA complex, DMS-LA complex, and fructo-oligosaccharides. This study showed that starch-lipid complexes with a more stable type IIb crystallite resulted in a greater production of butyrate.
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Base de dados:
MEDLINE
Assunto principal:
Zea mays
/
Etanol
Limite:
Humans
Idioma:
En
Ano de publicação:
2022
Tipo de documento:
Article