酵母β-葡聚糖对马铃薯淀粉糊化、结构和消化率的影响

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-10-23 DOI:10.1002/jsfa.13971

Lin Zhang, Lin Dong, Hua Zhang, Yan He, Xia Ma

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引用次数: 0

摘要

背景：马铃薯淀粉（PS）被广泛应用于食品中，但由于其耐热性差、易老化等特点，其应用受到限制。因此，有必要采用一些改性方法来改善其性能，扩大其应用范围：为了改善 PS 的这些缺点，研究了不同浓度（0%、1%、2% 和 3%，w/v）的酵母β-葡聚糖（YG）对 PS 的糊化、结构和体外消化性能的影响。由于分子量不同，YG 与 PS 的相互作用也不同。添加 YG 会降低 PS 的峰值粘度，增加其最终粘度。YG 使 PS 凝胶的质地更柔软，低分子量 YG 的作用更明显。YG 提高了 PS 的热稳定性。傅立叶变换红外光谱显示，YG 和 PS 通过氢键相互作用。此外，YG 还降低了 PS 在体外的消化率：总之，在 PS 中添加β-葡聚糖可作为一种新方法来提高 PS 在食品应用中的技术特性。这些结果将为 PS 向功能性食品发展提供理论依据。© 2024 化学工业学会。

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Effects of yeast β-glucan on gelatinization, structure and digestibility of potato starch.

Background: Potato starch (PS) is widely used in food, but its application is limited because of its poor heat resistance and easy aging. Therefore, it is necessary to adopt some modification methods to improve its performance and expand its application range.

Results: To improve these shortcomings of PS, the effect of yeast β-glucan (YG) at different concentrations (0%, 1%, 2% and 3%, w/v) on the gelatinization, structure and in vitro digestive properties of PS were investigated. The interaction of YG with PS was different because of different molecular weights. The addition of YG reduced the peak viscosity and increased the final viscosity of PS. YG made the texture of PS gel softer, and the effect of low molecular weight YG was more obvious. YG enhanced the thermal stability of PS. Fourier transform infrared spectroscopy showed that YG and PS interacted through hydrogen bonds. In addition, YG reduced the digestibility of PS in vitro.

Conclusion: Collectively, the addition of β-glucan to PS can serve as a new approach to enhance the technological properties of PS in food applications. These results will provide theoretical basis for PS to develop into functional food. © 2024 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.