面包果中不同可溶性果胶对淀粉消化率的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-27 DOI:10.1016/j.foodhyd.2024.110892

Lili Chen , Yuan Hao , Yihan Wang , Gang Wu , Yanjun Zhang , Xu Wang

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引用次数: 0

摘要

面包果富含淀粉和果胶。果胶可以改变淀粉的消化过程，但各种可溶性果胶影响淀粉消化的具体机制尚不清楚。采用RVA、FTIR、DSC、ITC、SEM和体外消化法研究了水溶性果胶（WSP）、螯合剂可溶性果胶（CSP）和碳酸钠可溶性果胶（SSP）对面包果淀粉消化率的影响。结果表明，三种果胶均有抑制淀粉消化的作用。添加CSP使抗性淀粉含量从8.18%提高到18.07%，添加SSP使慢消化淀粉含量从22.55%提高到35.24%。这三种果胶抑制淀粉消化的方式不同。它们抑制淀粉消化的原理不同。WSP与溶解的直链淀粉结合形成覆盖淀粉颗粒表面的膜。然而，在糊化过程中，CSP和SSP渗透到淀粉颗粒中，堵塞淀粉颗粒表面的孔隙，从而降低淀粉的消化率。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Effect of different soluble pectin in breadfruit on starch digestibility

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Effect of different soluble pectin in breadfruit on starch digestibility

Breadfruit is rich in starch and pectin. The pectin can alter the digestion process of starch, however, the specific mechanism by which various soluble pectin impact starch digestion remains unclear. The effects of water-soluble pectin (WSP), chelating agent soluble pectin (CSP), and sodium carbonate soluble pectin (SSP) on the digestibility of breadfruit starch were characterized by means of RVA, FTIR, DSC, ITC, SEM and in vitro digestion. The results showed that the three types of pectin could inhibit starch digestion. The addition of CSP increased the resistant starch content from 8.18% to 18.07%, and the addition of SSP increased the slow-digested starch content from 22.55% to 35.24%. The three pectin have different ways in inhibiting starch digestion. They have different principles in inhibiting starch digestion. WSP binds with the dissolved amylose to form a membrane that covers the surface of the starch particles. However, CSP and SSP penetrate into the starch granule during the gelatinization process, blocking the pores on the starch particle surface, thus reducing the starch digestibility.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.