Electrosynthesis-driven fractionation and structural remodeling of corn starch: Implications for molecular architecture, thermal behavior, and digestibility
Description
This dataset contains the experimental data associated with the manuscript entitled “Electrosynthesis-driven fractionation and structural remodeling of corn starch: Implications for molecular architecture, thermal behavior, and digestibility.” The data support the evaluation of electrosynthesis-assisted electro-fractionation as a non-thermal strategy to modify and separate corn starch assemblies after gelatinization, enzymatic hydrolysis, and physical fractionation. The dataset includes compositional, thermal, molecular, colloidal, electrokinetic, and in vitro digestibility parameters for native corn starch, non-electrosynthesized light and heavy fractions, α-amylase-treated fractions, isoamylase-treated fractions, and electrosynthesis-treated counterparts. Specifically, the dataset contains values for yield, moisture, protein, fat, ash, total starch, amylose and amylopectin proportions, DSC thermal transition parameters, molecular weight, radius of gyration, amylopectin chain-length distribution, zeta potential, hydrodynamic diameter, polydispersity index, turbidity, stability index, rapidly digestible starch, slowly digestible starch, resistant starch, and predicted glycemic index. The data were generated from three independent processing batches. Each batch included gelatinization, enzymatic hydrolysis when applicable, electrosynthesis-assisted or non-electrosynthesis fractionation, phase separation, washing, and freeze-drying. Analytical measurements were performed on the independently prepared samples, and results are reported as mean ± standard deviation where applicable. This dataset can be used to reproduce the statistical comparisons, graphical summaries, principal component analysis, and partial least squares regression presented in the manuscript. It may also be useful for researchers interested in starch fractionation, electrically assisted processing, starch molecular architecture, in vitro digestibility, colloidal stability, and structure-function relationships in food hydrocolloid systems.
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The dataset was generated for the study “Electrosynthesis-driven fractionation and structural remodeling of corn starch: Implications for molecular architecture, thermal behavior, and digestibility.” Commercial food-grade corn starch (Zea mays L.) was used as a model A-type cereal starch because of its industrial relevance, moderate amylose content, and consistent quality. Treatments were prepared in three independent processing batches. Each batch included gelatinization, enzymatic hydrolysis when applicable, electrosynthesis-assisted or non-electrosynthesis fractionation, phase separation, washing, and freeze-drying. Analytical measurements were performed on the independent batches, and results were expressed as mean ± standard deviation. Corn starch was gelatinized as a 10% w/v suspension in deionized water by autoclaving at 121 °C and 1.1 bar for 20 min. α-Amylase treatment was performed in 20 mM sodium phosphate buffer at pH 6.0 using 50 U/g starch at 40 °C for 60 min. Isoamylase treatment was performed in 20 mM acetate buffer (pH 4.5) at 45 °C for 3 h, using 40 U/g starch. Enzymes were inactivated at 95 °C for 10 min. Electrosynthesis-assisted fractionation was performed in a custom 1 L borosilicate cell with graphite electrodes separated by 5 cm. A direct-current power supply applied 300 mA for 45 min under continuous stirring. Temperature was monitored with a calibrated digital thermocouple and controlled with circulating water to remain below 35 °C. After treatment, dispersions were left to rest for 2 h at room temperature. Light and heavy phases were collected, centrifuged, washed, and freeze-dried. The dataset includes compositional, thermal, molecular, colloidal, electrokinetic, and in vitro digestibility data. Moisture, protein, fat, and ash were determined using standard AACC methods: Kjeldahl, Soxhlet, and combustion. Total starch and amylose/amylopectin contents were measured using Megazyme assay kits. Thermal transitions were obtained with a TA Instruments DSC Q2000 by heating hydrated samples from 10 to 130 °C at 10 °C/min under nitrogen. Molecular weight, radius of gyration, and amylopectin chain-length distribution were obtained by HPSEC-MALLS using an Agilent 1260 Infinity HPLC system, Wyatt DAWN HELEOS II MALLS detector, Wyatt Optilab T-rEX refractive-index detector, and ASTRA software. Zeta potential, hydrodynamic diameter, and polydispersity index were measured at 25 °C using a Malvern Zetasizer Pro. Turbidity was measured over 24 h with an Anton Paar Haze 3001 turbidimeter. Statistical analyses were performed using Minitab V14. One-way ANOVA and Tukey’s post hoc test were used to compare treatments at p < 0.05. PCA and PLSR were used as exploratory tools to evaluate associations among structural, thermal, colloidal, and digestibility-related variables.