Effects of inulin with different degrees of polymerization on the structure, properties and digestibility of rice starch

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102688

Yuan Ye , Luyan Liao , Renxiang Yang , Sijie Zhang , Jiayu Zhang , Jinyan Zhang , Yiying Wu , Zengmin Kuang , Weiguo Wu , Yu Zhang

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Abstract

The effects of three inulins (IN) with different polymerization degrees on the structure, properties and digestibility of rice starch (RS) were investigated. The results showed that the viscosity, breakdown, and setback values of the composite systems decreased. Compared to pure starch, the gelatinization enthalpy of composite systems significantly decreased from 9.54 J/g to 9.13 J/g, 9.05 J/g, and 8.79 J/g, while the retrogradation enthalpy after 14 d storage declined from 4.58 J/g to 3.44 J/g, 3.72 J/g, and 3.85 J/g. The addition of IN significantly reduced the relative crystallinity and formation of ordered structures in the composite systems after 14 d of storage. Digestibility analysis revealed a significant decrease in rapidly digestible starch (from 69.63 % to 45.48 %, 48.38 %, and 50.00 %) and increases in slowly digestible and resistant starch contents. The effects depended on IN's polymerization degree and concentration, with 3.0 % short-chain IN demonstrating the most pronounced improvement in starch properties.

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不同聚合度菊粉对大米淀粉结构、性质及消化率的影响

研究了三种不同聚合度的菊粉（IN）对大米淀粉（RS）结构、性质和消化率的影响。结果表明，复合体系的粘度、击穿值和挫折值均有所降低。与纯淀粉相比，复合体系的糊化焓从9.54 J/g显著降低到9.13 J/g、9.05 J/g和8.79 J/g，贮藏14 d后的降解焓从4.58 J/g显著降低到3.44 J/g、3.72 J/g和3.85 J/g。在贮存14 d后，IN的加入显著降低了复合体系的相对结晶度和有序结构的形成。消化率分析显示，快速消化淀粉含量显著降低（从69.63%降至45.48%、48.38%和50.00%），慢消化淀粉和抗性淀粉含量显著增加。对淀粉性能的改善主要取决于IN的聚合度和浓度，其中3.0%的短链IN对淀粉性能的改善最为明显。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.