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

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dc.contributor.authorWu, Wenhao
dc.contributor.authorZhang, Xudong
dc.contributor.authorQu, Jianzhou
dc.contributor.authorXu, Renyuan
dc.contributor.authorLiu, Na
dc.contributor.authorZhu, Chuanhao
dc.contributor.authorLi, Huanhuan
dc.contributor.authorLiu, Xingxun
dc.contributor.authorZhong, Yuyue
dc.contributor.authorGuo, Dongwei
dc.date.accessioned2024-09-03T14:03:56Z
dc.date.available2024-09-03T14:03:56Z
dc.date.issued2022de
dc.description.abstractThe 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.en
dc.identifier.urihttps://hohpublica.uni-hohenheim.de/handle/123456789/16619
dc.identifier.urihttps://doi.org/10.3389/fpls.2022.984795
dc.language.isoengde
dc.rights.licensecc_byde
dc.source1664-462Xde
dc.source; Vol. 13 (2022) 984795de
dc.subjectWaxy maize starch
dc.subjectFermentation
dc.subjectQu
dc.subjectStarch digestibility
dc.subjectResistant starch
dc.subject.ddc660
dc.titleThe effects of fermentation of Qu on the digestibility and structure of waxy maize starchen
dc.type.diniArticle
dcterms.bibliographicCitationFrontiers in plant science, 13 (2022), 984795. https://doi.org/10.3389/fpls.2022.984795. ISSN: 1664-462X
dcterms.bibliographicCitation.journaltitleFrontiers in plant science
dcterms.bibliographicCitation.volume13
local.export.bibtex@article{Wu2022, url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16619}, doi = {10.3389/fpls.2022.984795}, author = {Wu, Wenhao and Zhang, Xudong and Qu, Jianzhou et al.}, title = {The effects of fermentation of Qu on the digestibility and structure of waxy maize starch}, journal = {Frontiers in plant science}, year = {2022}, volume = {13}, }
local.export.bibtexAuthorWu, Wenhao and Zhang, Xudong and Qu, Jianzhou et al.
local.export.bibtexKeyWu2022
local.export.bibtexType@article

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