Type III Resistant Starch Prepared from Debranched Starch: Structural Changes under Simulated Saliva, Gastric, and Intestinal Conditions and the Impact on Short-Chain Fatty Acid Production
Ranran Chang, Zhengyu Jin, Hao Lü, Lizhong Qiu, Chunrui Sun, Yaoqi Tian
Journal of Agricultural and Food Chemistry
Abstract
Type III resistant starch (RS3) has high resistance to enzymatic digestibility and benefits colonic bacteria by producing short-chain fatty acids (SCFAs) <i>via</i> fermentation. Studies have delineated RS preparation and the description of RS fractions with different types of starch, but the digestion process has received little attention. The molecular and crystalline structure changes, thermal properties, and SCFA content of RS3 obtained from debranched starch were investigated in simulated salivary, gastric, and intestinal digestion systems. The average degree of polymerization and the melting enthalpy change of the digested RS3 residues increased; a high molecular order was reflected by the higher relative crystallinity. Fine structural changes suggested that enzyme-resistant starch might form during digestion by the rearrangement of short amylose chains into enzyme-resistant structures with higher relative crystallinity. After fermentation of human feces, RS3 increased the SCFA content, especially of butyric acid, indicating that this recrystallized RS3 could be a new prebiotic product.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
Type III resistant starch (RS3) increased short-chain fatty acid (SCFA) content
“After fermentation of human feces, RS3 increased the SCFA content, especially of butyric acid, indicating that this recrystallized RS3 could be a new prebiotic product.”
RS3 formed enzyme-resistant structures
“Fine structural changes suggested that enzyme-resistant starch might form during digestion by the rearrangement of short amylose chains into enzyme-resistant structures with higher relative crystallin...”