{"title":"增强甘薯淀粉凝胶结构稳定性和降低血糖反应:壳聚糖和黄原胶通过静电相互作用和氢键","authors":"Pasdar Hussain, Miao Zhang*, Ling Zhang, Hongnan Sun*, Feihu Gao and Taihua Mu*, ","doi":"10.1021/acsfoodscitech.5c00633","DOIUrl":null,"url":null,"abstract":"<p >To develop sweet potato starch (SPS) gels with high stability and a low estimated glycemic index (eGI), effects of xanthan gum (XG), carboxymethyl cellulose (CMC), chitosan (CHI), microcrystalline cellulose (MCC), and polydextrose (PDX) on the structure, rheological properties, moisture distribution, and <i>in vitro</i> digestibility of SPS gels were investigated. Rheological analysis revealed a significantly reduced <i>z</i>′ value of XG, CMC, CHI, and MCC, while it revealed an increased <i>K</i> value of fresh SPS gels, suggesting stable network formation. Fourier transform infrared (FTIR) spectra demonstrated that CHI presented the highest <i>R</i><sub>1047/1022</sub> value (1.80) and the lowest <i>R</i><sub>1022/995</sub> value (0.43) after retrogradation, followed by XG, suggesting more ordered structures. CHI yielded the lowest eGI (50.54) in retrograded gels, whereas XG led to a lower eGI in both fresh (55.34) and retrograded (54.17) states. This difference might be attributed to electrostatic interactions and hydrogen bonding between CHI and SPS, as well as strong hydrogen bonds between XG and SPS. These findings highlight CHI and XG as promising choices for designing functional starch-based foods.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3577–3589"},"PeriodicalIF":2.8000,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Enhancing Structural Stability and Reducing Glycemic Response in Sweet Potato Starch Gels: Chitosan and Xanthan Gum via Electrostatic Interactions and Hydrogen Bonding\",\"authors\":\"Pasdar Hussain, Miao Zhang*, Ling Zhang, Hongnan Sun*, Feihu Gao and Taihua Mu*, \",\"doi\":\"10.1021/acsfoodscitech.5c00633\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p >To develop sweet potato starch (SPS) gels with high stability and a low estimated glycemic index (eGI), effects of xanthan gum (XG), carboxymethyl cellulose (CMC), chitosan (CHI), microcrystalline cellulose (MCC), and polydextrose (PDX) on the structure, rheological properties, moisture distribution, and <i>in vitro</i> digestibility of SPS gels were investigated. Rheological analysis revealed a significantly reduced <i>z</i>′ value of XG, CMC, CHI, and MCC, while it revealed an increased <i>K</i> value of fresh SPS gels, suggesting stable network formation. Fourier transform infrared (FTIR) spectra demonstrated that CHI presented the highest <i>R</i><sub>1047/1022</sub> value (1.80) and the lowest <i>R</i><sub>1022/995</sub> value (0.43) after retrogradation, followed by XG, suggesting more ordered structures. CHI yielded the lowest eGI (50.54) in retrograded gels, whereas XG led to a lower eGI in both fresh (55.34) and retrograded (54.17) states. This difference might be attributed to electrostatic interactions and hydrogen bonding between CHI and SPS, as well as strong hydrogen bonds between XG and SPS. These findings highlight CHI and XG as promising choices for designing functional starch-based foods.</p>\",\"PeriodicalId\":72048,\"journal\":{\"name\":\"ACS food science & technology\",\"volume\":\"5 9\",\"pages\":\"3577–3589\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2025-09-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"ACS food science & technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://pubs.acs.org/doi/10.1021/acsfoodscitech.5c00633\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS food science & technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.acs.org/doi/10.1021/acsfoodscitech.5c00633","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Enhancing Structural Stability and Reducing Glycemic Response in Sweet Potato Starch Gels: Chitosan and Xanthan Gum via Electrostatic Interactions and Hydrogen Bonding
To develop sweet potato starch (SPS) gels with high stability and a low estimated glycemic index (eGI), effects of xanthan gum (XG), carboxymethyl cellulose (CMC), chitosan (CHI), microcrystalline cellulose (MCC), and polydextrose (PDX) on the structure, rheological properties, moisture distribution, and in vitro digestibility of SPS gels were investigated. Rheological analysis revealed a significantly reduced z′ value of XG, CMC, CHI, and MCC, while it revealed an increased K value of fresh SPS gels, suggesting stable network formation. Fourier transform infrared (FTIR) spectra demonstrated that CHI presented the highest R1047/1022 value (1.80) and the lowest R1022/995 value (0.43) after retrogradation, followed by XG, suggesting more ordered structures. CHI yielded the lowest eGI (50.54) in retrograded gels, whereas XG led to a lower eGI in both fresh (55.34) and retrograded (54.17) states. This difference might be attributed to electrostatic interactions and hydrogen bonding between CHI and SPS, as well as strong hydrogen bonds between XG and SPS. These findings highlight CHI and XG as promising choices for designing functional starch-based foods.