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Changes in starch structures and in vitro digestion characteristics during maize ( Zea mays L.) germination by Ma, Xianhong; Liu, Yang; Liu, Jingsheng; Zhang, Jingjing; Liu, Renning is a Agricultural and Biological Sciences article available to read on EtoBox.

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## Abstract This study analyzed changes in the starch structures and in vitro digestion profiles of a specific maize cultivar, Jike 728 (JK728), in Jilin, China, after 0–5 days of germination. The total starch, amylose, and amylopectin contents decreased significantly during germination. The average molecular weight of the starch compounds also decreased significantly during germination. The proportion of amylopectin with a degree of polymerization (DP) of 13–24 significantly decreased, while the relative abundance of amylopectin with DP values of 6–12, 25–36, and 37–60 significantly increased. The X‐ray diffraction (XRD) patterns of all samples were characteristic of A‐type starch, and the starch relative crystallinity decreased over time. The proportions of slowly digestible starch and resistant starch decreased significantly, while the proportion of rapidly digestible starch increased significantly during germination. Germination is an easy, inexpensive, and low‐carbon processing method. This study indicates that germination is an effective way to control the physical properties and digestibility of starch in maize. The changes observed in the physical properties and digestibili

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Author

Ma, Xianhong; Liu, Yang; Liu, Jingsheng; Zhang, Jingjing; Liu, Renning

Publisher

Wiley (John Wiley & Sons); John Wiley and Sons Ltd; Wiley (ISSN 2048-7177)

Published

2020

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)