• Complex
  • Title
  • Keyword
  • Abstract
  • Scholars
  • Journal
  • ISSN
  • Conference
成果搜索

author:

Shi, X. (Shi, X..) [1] | Yu, M. (Yu, M..) [2] | Yin, H. (Yin, H..) [3] | Peng, L. (Peng, L..) [4] | Cao, Y. (Cao, Y..) [5] | Wang, S. (Wang, S..) [6]

Indexed by:

Scopus

Abstract:

The wide applications of natural starches in industries often encounter problems such as easy syneresis, pH sensitivity, and heating instability. The influences of an addition of 10% (w/w) jicama non-starch polysaccharides (PEP-3P & PEP-6P) with different molecular structures on the multiscale structure, gelatinization properties, and in vitro digestibility of gelatinized oat starch (OS) were investigated. Compared to OS, the swelling power, solubility, short-range ordered structure, crystalline shape, and apparent viscosities did not show significant differences. The contents of amylose leaching, proportions of amorphous area, thermal resistance, and gel strength increased to some extents, but contents of rapidly digestible starch (RDS) decreased after PEPs were added. Moreover, PEP-3P and PEP-6P with different chemical components and molecular weights performed differently in two main aspects. Firstly, the swelling power and solubility were markedly different between OS/PEP-3P and OS/PEP-6P. Secondly, the in vitro digestible behaviours of OS/PEPs showed different patterns as the contents of RDS, slowly digestible starch (SDS), and resistant starch (RS) were different. Based on the above results, the inhibition effects on digestibility of PEPs were probably attributed to the enhancement of starch gels during and after gelatinization. Molecular structures of PEPs did affect the functional properties when PEPs were combined with OS. These findings may provide more fundamental information about interactions between non-starch polysaccharides and starch. © 2023 Elsevier Ltd

Keyword:

Digestible properties Gelatinization properties Non-starch polysaccharides Oat starch Structure-function relationship

Community:

  • [ 1 ] [Shi X.]School of Health, Jiangxi Normal University, Jiangxi, Nanchang, 330022, China
  • [ 2 ] [Yu M.]Institute of Food and Marine Bio-Resources, College of Biological Science and Technology, Fuzhou University, Fuzhou, 350108, China
  • [ 3 ] [Yin H.]School of Health, Jiangxi Normal University, Jiangxi, Nanchang, 330022, China
  • [ 4 ] [Peng L.]Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
  • [ 5 ] [Cao Y.]Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
  • [ 6 ] [Wang S.]Institute of Food and Marine Bio-Resources, College of Biological Science and Technology, Fuzhou University, Fuzhou, 350108, China

Reprint 's Address:

Email:

Show more details

Related Keywords:

Source :

Food Hydrocolloids

ISSN: 0268-005X

Year: 2023

Volume: 144

1 1 . 0

JCR@2023

1 1 . 0 0 0

JCR@2023

ESI HC Threshold:24

JCR Journal Grade:1

CAS Journal Grade:1

Cited Count:

WoS CC Cited Count:

SCOPUS Cited Count: 32

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 3

Affiliated Colleges:

Online/Total:531/10924843
Address:FZU Library(No.2 Xuyuan Road, Fuzhou, Fujian, PRC Post Code:350116) Contact Us:0591-22865326
Copyright:FZU Library Technical Support:Beijing Aegean Software Co., Ltd. 闽ICP备05005463号-1