The structure-glycemic index relationship of Chinese yam (Dioscorea opposita Thunb.) starch

作者：Zou, Jian^*; Feng, Yongting; Xu, Meijuan; Yang, Peiyu; Zhao, Xiaodong; Yang, Bao^*

来源：Food Chemistry, 2023, 421: 136228.

DOI：10.1016/j.foodchem.2023.136228

• Chinese yam starch
• Functional food
• Molecular weight
• Resistant starch
• SEM

Yam (Dioscorea opposita Thunb.) is an important functional food in Asia. Yam starch usually has a low glycemic index. What is the structure requirement of starch to obtain a low glycemic index remains unknown. In order to understand the structure-glycemic index relationship, six yam starches from various regions with apparent structure difference were analyzed. Chinese yam starch (CYS) showed the lowest glycemic index. It presented as oval or round granules. Meanwhile, CYS showed a distinct A-type crystal structure while the others presented C -type crystal structure. The largest crystallinity, Rw, Mw/Mn, RS level, RS + SDS level, and the lowest peak vis-cosity, trough viscosity and C infinity values were found for CYS. These data explained the lowest glycemic index of CYS. The above results suggested that CYS was a good neutraceutical candidate and could be used in the diet of diabetes population.

• 单位
  中国科学院