Interaction between wheat starch and hawthorn seed polysaccharide and its influence on starch properties and in vitro digestibility

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-02 DOI:10.1016/j.foodchem.2025.144610

Qianhui Yu, Tuoping Li, Suhong Li

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Abstract

This study investigated the impact of alkaline extracted hawthorn seed polysaccharides (AHSP) on the properties and in vitro digestibility of wheat starch (WS) under co-heating and non-co-heating conditions. AHSP dose-dependently inhibited the hydrolysis of WS, with the 5 % AHSP co-heating treatment significantly reducing the degree of hydrolysis by 42.33 %. Correspondingly, the resistant starch (RS) content was increased with the increasing dose of AHSP, which demonstrated the effectiveness of co-heating interactions in reducing WS digestibility. The binding style was that AHSP bound to the linear chains of WS via physical forces, achieving a complexation index of 48 % (at 5 % AHSP), which inhibited the solubilization and facilitated the aggregation of WS. Additionally, the strong associative network between WS and AHSP increased apparent viscosity and enhanced the short-range ordered and crystalline structures of WS. These results provided a foundation for applying AHSP in developing starchy foods with low glycemic index (GI).

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小麦淀粉与山楂籽多糖的相互作用及其对淀粉特性和体外消化率的影响

研究了碱提山楂籽多糖（AHSP）在共加热和非共加热条件下对小麦淀粉（WS）性质和体外消化率的影响。AHSP对WS的水解有剂量依赖性的抑制作用，5% AHSP共加热可使WS的水解程度显著降低42.33%。相应的，抗性淀粉（RS）含量随着AHSP剂量的增加而增加，表明共热相互作用降低WS消化率的有效性。结合方式为AHSP通过物理力与WS的线性链结合，达到48%的络合指数（5% AHSP时），抑制了WS的增溶作用，促进了WS的聚集。此外，WS与AHSP之间的强结合网络增加了表观粘度，增强了WS的近程有序和结晶结构。这些结果为AHSP在低血糖指数淀粉类食品开发中的应用提供了基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.