The composition of floury and vitreous endosperm affects starch digestibility kinetics of the whole maize kernel |
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| Institution: | 1. Laboratory of Food Process Engineering, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés, 2, B-5030 Gembloux, Belgium;2. Precision Livestock and Nutrition, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés, 2, B-5030 Gembloux, Belgium;3. Centre Indépendant de Promotion Fourragère (CIPF-ASBL), Université Catholique de Louvain, Croix du Sud 2 boîte 3, B-1348 Louvain-la-Neuve, Belgium;4. Food is Life Care, Terra Teaching and Research Center, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés, 2, B-5030 Gembloux, Belgium;1. Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China;2. Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China;1. Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, 47907, USA;2. Novozymes Innovation Campus, Novozymes A/S, 2800, Kgs. Lyngby, Denmark;3. Novozymes North America Inc, Novozymes A/S, Perrys Chapel Road, Franklinton, NC, 27525, USA |
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| Abstract: | Maize grain starch is the major energy source in animal nutrition, and its high digestion and utilization largely depend on endosperm traits and the structure of the starch-lipoprotein matrix. The aim of this work was to determine floury and vitreous endosperm traits and its relation to starch digestibility rate. In total, kernels of 30 hybrids were manually dissected, and amylose, total zein and starch and non-starch lipids were determined in both vitreous and floury endosperm. Starch digestibility of the whole kernel was determined based on glucose released during a two-step in vitro pig model of enzymatic digestion, and starch digestibility rate was calculated according to the first-order kinetics. The vitreous endosperm of tested hybrids had higher contents of amylose (204.6 vs 190.4 g/kg), zein (63.2 vs 40.4 k/kg) and starch lipids (5.6 vs 4.9 g/kg), and lower content of non-starch lipids (7.3 vs 9.6 g/kg) than floury endosperm. Digestibility coefficients varied among hybrids, and starch digestibility rate varied from 0.73 to 1.63 1/h. Lipids in both vitreous and floury endosperm negatively correlated with the most of digestion coefficients, whereas zein correlated in vitreous and amylose in the floury endosperm (P < 0.05). Starch digestibility rate negatively correlated with all traits, except amylose content in vitreous endosperm. As a result, a linear regression model with four variables including contents of zein and starch lipids in vitreous and zein and amylose in floury endosperm can predict more than 65% variability of starch digestibility rate of tested hybrids. |
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| Keywords: | Maize Endosperm Starch digestibility rate |
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