A Comparative Study of Resistant Dextrins and Resistant Maltodextrins from Different Tuber Crop Starches

doi:10.3390/polym15234545

. 2023 Nov 27;15(23):4545.

doi: 10.3390/polym15234545.

A Comparative Study of Resistant Dextrins and Resistant Maltodextrins from Different Tuber Crop Starches

Xinyang Chen^{1

2}, Yinchen Hou^{3

2}, Zhen Wang^{4

2}, Aimei Liao^{1

2}, Long Pan^{1

2}, Mingyi Zhang^{1

2}, Yingchun Xue^{1

2}, Jingjing Wang^{1

2}, Yingying Liu^{1

2}, Jihong Huang^{1

4

2

5}

Affiliations

¹ Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
² Food Laboratory of Zhongyuan, Luohe 462300, China.
³ School of Food and Bioengineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China.
⁴ State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China.
⁵ School of Food and Pharmacy, Xuchang University, Xuchang 461000, China.

PMID: 38231993
PMCID: PMC10708145
DOI: 10.3390/polym15234545

A Comparative Study of Resistant Dextrins and Resistant Maltodextrins from Different Tuber Crop Starches

Xinyang Chen et al. Polymers (Basel). 2023.

. 2023 Nov 27;15(23):4545.

doi: 10.3390/polym15234545.

Authors

Affiliations

¹ Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
² Food Laboratory of Zhongyuan, Luohe 462300, China.
³ School of Food and Bioengineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China.
⁴ State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China.
⁵ School of Food and Pharmacy, Xuchang University, Xuchang 461000, China.

PMID: 38231993
PMCID: PMC10708145
DOI: 10.3390/polym15234545

Abstract

The anti-digestibility of resistant dextrin (RD) and resistant maltodextrin (RMD) is usually significantly affected by processing techniques, reaction conditions, and starch sources. The objective of this investigation is to elucidate the similarities and differences in the anti-digestive properties of RD and RMD prepared from three different tuber crop starches, namely, potato, cassava, and sweet potato, and to reveal the associated mechanisms. The results show that all RMDs have a microstructure characterized by irregular fragmentation and porous surfaces, no longer maintaining the original crystalline structure of starches. Conversely, RDs preserve the structural morphology of starches, featuring rough surfaces and similar crystalline structures. RDs exhibite hydrolysis rates of approximately 40%, whereas RMDs displaye rates lower than 8%. This disparity can be attributed to the reduction of α-1,4 and α-1,6 bonds and the development of a highly branched spatial structure in RMDs. The indigestible components of the three types of RDs range from 34% to 37%, whereas RMDs vary from 80% to 85%, with potato resistant maltodextrin displaying the highest content (84.96%, p < 0.05). In conclusion, there are significant differences in the processing performances between different tuber crop starches. For the preparation of RMDs, potato starch seems to be superior to sweet potato and cassava starches. These attributes lay the foundation for considering RDs and RMDs as suitable components for liquid beverages, solid dietary fiber supplements, and low glycemic index (low-GI) products.

Keywords: in vitro digestibility; resistant dextrins; resistant maltodextrins; structure characterization; thermal-acid treatment.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

**Figure 1**
Scanning electron microscopy images of starches, resistant dextrins, and resistant maltodextrins: (a1) sweet potato starch; (a2) sweet potato resistant dextrin; (a3) sweet potato resistant maltodextrin; (b1) potato starch; (b2) potato resistant dextrin; (b3) potato resistant maltodextrin; (c1) cassava starch; (c2) cassava resistant dextrin; (c3) cassava resistant maltodextrin. Surface holes on RMDs, delineated by arrow and circles.

**Figure 2**
FTIR spectra of starches, resistant dextrins, and resistant maltodextrins: a1: sweet potato starch; a2: sweet potato resistant dextrin; a3: sweet potato resistant maltodextrin; b1: potato starch; b2: potato resistant dextrin; b3: potato resistant maltodextrin; c1: cassava starch; c2: cassava resistant dextrin; c3: cassava resistant maltodextrin.

**Figure 3**
XRD patterns of starches, resistant dextrins, and resistant maltodextrins: a1: sweet potato starch; a2: sweet potato resistant dextrin; a3: sweet potato resistant maltodextrin; b1: potato starch; b2: potato resistant dextrin; b3: potato resistant maltodextrin; c1: cassava starch; c2: cassava resistant dextrin; c3: cassava resistant maltodextrin.

**Figure 4**
¹H NMR spectra of resistant dextrins and resistant maltodextrins: a1: sweet potato resistant dextrin; a2: sweet potato resistant maltodextrin; b1: potato resistant dextrin; b2: potato resistant maltodextrin; c1: cassava resistant dextrin; c2: cassava resistant maltodextrin.

**Figure 5**
Pasting properties of starches, resistant dextrins, and resistant maltodextrins: a1: sweet potato starch; a2: sweet potato resistant dextrin; a3: sweet potato resistant maltodextrin; b1: potato starch; b2: potato resistant dextrin; b3: potato resistant maltodextrin; c1: cassava starch; c2: cassava resistant dextrin; c3: cassava resistant maltodextrin.

**Figure 6**
Thermal properties of resistant dextrins and resistant maltodextrins: (A) DSC curves, (B) TG curves, (C) DTG curves. a1: sweet potato resistant dextrin; a2: sweet potato resistant maltodextrin; b1: potato resistant dextrin; b2: potato resistant maltodextrin; c1: cassava resistant dextrin; c2: cassava resistant maltodextrin.

**Figure 7**
In vitro digestibility of starches, resistant dextrins, and resistant maltodextrins: a1: sweet potato starch; a2: sweet potato resistant dextrin; a3: sweet potato resistant maltodextrin; b1: potato starch; b2: potato resistant dextrin; b3: potato resistant maltodextrin; c1: cassava starch; c2: cassava resistant dextrin; c3: cassava resistant maltodextrin.

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References

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[1] Reynolds A., Mann J., Cummings J., Winter N., Mete E., Te Morenga L. Carbohydrate quality and human health: A series of systematic reviews and meta-analyses. Lancet. 2019;393:434–445. doi: 10.1016/S0140-6736(18)31809-9. - DOI - PubMed

[2] Reynolds A., Mann J., Cummings J., Winter N., Mete E., Te Morenga L. Carbohydrate quality and human health: A series of systematic reviews and meta-analyses. Lancet. 2019;393:434–445. doi: 10.1016/S0140-6736(18)31809-9. - DOI - PubMed

[3] Waddell I.S., Orfila C. Dietary fiber in the prevention of obesity and obesity-related chronic diseases: From epidemiological evidence to potential molecular mechanisms. Crit. Rev. Food Sci. Nutr. 2023;63:8752–8767. doi: 10.1080/10408398.2022.2061909. - DOI - PubMed

[4] Waddell I.S., Orfila C. Dietary fiber in the prevention of obesity and obesity-related chronic diseases: From epidemiological evidence to potential molecular mechanisms. Crit. Rev. Food Sci. Nutr. 2023;63:8752–8767. doi: 10.1080/10408398.2022.2061909. - DOI - PubMed

[5] Mysonhimer A.R., Holscher H.D. Gastrointestinal Effects and Tolerance of Nondigestible Carbohydrate Consumption. Adv. Nutr. 2022;13:2237–2276. doi: 10.1093/advances/nmac094. - DOI - PMC - PubMed

[6] Mysonhimer A.R., Holscher H.D. Gastrointestinal Effects and Tolerance of Nondigestible Carbohydrate Consumption. Adv. Nutr. 2022;13:2237–2276. doi: 10.1093/advances/nmac094. - DOI - PMC - PubMed

[7] Jochym K., Kapusniak J., Barczynska R., Sliżewska K. New starch preparations resistant to enzymatic digestion. J. Sci. Food Agric. 2012;92:886–891. doi: 10.1002/jsfa.4665. - DOI - PubMed

[8] Jochym K., Kapusniak J., Barczynska R., Sliżewska K. New starch preparations resistant to enzymatic digestion. J. Sci. Food Agric. 2012;92:886–891. doi: 10.1002/jsfa.4665. - DOI - PubMed

[9] Kapusniak K., Lubas K., Wojcik M., Rosicka-Kaczmarek J., Pavlyuk V., Kluziak K., Gonçalves I., Lopes J., Coimbra M.A., Kapusniak J. Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production. Molecules. 2021;26:5619. doi: 10.3390/molecules26185619. - DOI - PMC - PubMed

[10] Kapusniak K., Lubas K., Wojcik M., Rosicka-Kaczmarek J., Pavlyuk V., Kluziak K., Gonçalves I., Lopes J., Coimbra M.A., Kapusniak J. Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production. Molecules. 2021;26:5619. doi: 10.3390/molecules26185619. - DOI - PMC - PubMed

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A Comparative Study of Resistant Dextrins and Resistant Maltodextrins from Different Tuber Crop Starches

Affiliations

A Comparative Study of Resistant Dextrins and Resistant Maltodextrins from Different Tuber Crop Starches

Authors

Affiliations

Abstract

Conflict of interest statement

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