Details

Autor(en) / Beteiligte

• Krishnan, Veda
• Awana, Monika
• Singh, Archana
• Goswami, Suneha
• Vinutha, T.
• Kumar, Ranjeet Ranjan
• Singh, S.P.
• Sathyavathi, Tara
• Sachdev, Archana
• Praveen, Shelly

Titel

Starch molecular configuration and starch-sugar homeostasis: Key determinants of sweet sensory perception and starch hydrolysis in pearl millet (Pennisetum glaucum)

Ist Teil von

• International journal of biological macromolecules, 2021-07, Vol.183, p.1087-1095

Ort / Verlag

Netherlands: Elsevier B.V

Erscheinungsjahr

2021

Link zum Volltext

Quelle

Elsevier ScienceDirect Journals Complete

Beschreibungen/Notizen

• Starch-sugar homeostasis and starch molecular configuration regulates the dynamics of starch digestibility which result in sweet sensory perception and eliciting glycemic response, which has been measured in vitro as inherent glycemic potential (IGP). The objective of the research was to understand the key determinants of IGP as well as sweetness in different Pearl millet (PM) genotypes. To understand the intricate balance between starch and sugar, total starch content (TSC) and total soluble sugars (TSS) were evaluated. Higher concentrations of TSC (67.8%), TSS (2.75%), glucose (0.78%) and sucrose (1.68%) were found in Jafarabadi Bajra. Considering the role of compact molecular configuration of starch towards digestibility, X-ray powder diffraction (XRD) analysis was performed. A-type crystallinity with crystallinity degree (CD %) ranged from 53.53–62.63% among different genotypes, where the least CD% (53.53%) was found in Jafarabadi Bajra. In vitro starch hydrolyzation kinetics carried out to determine IGP, revealed a maximum of 77.05% IGP with minimum 1.42% resistant starch (RS) in Jafarabadi Bajra. Overall our results suggest higher sweet sensory perception of Jafarabadi Bajra which is contributed by the matrix composition with least molecular compactness of starch. Also, the interdependence among starch quality parameters; CD%, IGP, RS and amylose has also been discussed. •Sweetness perception and IGP are governed by carbohydrate quantity and quality.•Jafarabadi Bajra has higher content of reducing sugar & digestible starch.•High IGP was endorsed by the low structural intactness revealed by low CD%•Model shares insights on sweetness bridging molecular crystallinity towards IGP.