Electrosynthesis-driven fractionation and structural remodeling of corn starch: Implications for molecular architecture, thermal behavior, and digestibility

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.