Work

Manipulation of the structure of type 4 resistant starch using cross-linking and acylation treatment and its diverse influence on digestion and in vitro fermentation characteristics

Year: 2025

Type: article

Abstract: To enhance the digestion resistibility and short-chain fatty acid contents of corn starch, type 4 resistant starch was obtained by chemical cross-linking with sodium phytate and acylation with acetic, propionic, and butyric anhydride, respectively. The influence of single and double chemical modification on the physicochemical properties, digestibility, and short-chain fatty acid yields of corn starch was investigated. The phosphorus content of starch samples was 0.0180%-0.1232%, which was less than 0.4% within the required safety range. Corn starch by cross-linking or/and acylation still maintained A- type crystalline structure. The resistant starch content of corn starch modified by cross-linking and then butyrylation was the highest about 52.8%. Notably, acetylated-cross-linked starch improve the yields of acetic, propionic, and butyric acids in vitro fecal fermentation. This study will facilitate the design and production of functional foods containing type 4 resistant starch for the prevention and adjuvant treatment of chronic diseases such as type Ⅱ diabetes and obesity.

Source: Current Research in Food Science

DOI: 10.1016/j.crfs.2025.101125

Authors: Jie Liu, Zihang Wang, Chenchen Hu, Jingxuan Xu, Ranran Chang

Institution: Qingdao University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $3,170