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

IF 2.8 Q2 FOOD SCIENCE & TECHNOLOGY
Pasdar Hussain, Miao Zhang*, Ling Zhang, Hongnan Sun*, Feihu Gao and Taihua Mu*, 
{"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,&nbsp;Miao Zhang*,&nbsp;Ling Zhang,&nbsp;Hongnan Sun*,&nbsp;Feihu Gao and Taihua Mu*,&nbsp;","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,&nbsp;Miao Zhang*,&nbsp;Ling Zhang,&nbsp;Hongnan Sun*,&nbsp;Feihu Gao and Taihua Mu*,&nbsp;\",\"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}
引用次数: 0

摘要

为了研制高稳定性、低血糖指数(eGI)的甘薯淀粉(SPS)凝胶,研究了黄原胶(XG)、羧甲基纤维素(CMC)、壳聚糖(CHI)、微晶纤维素(MCC)和聚葡萄糖(PDX)对SPS凝胶结构、流变性能、水分分布和体外消化率的影响。流变学分析显示,XG、CMC、CHI和MCC的z′值显著降低,而新鲜SPS凝胶的K′值增加,表明网络形成稳定。傅里叶变换红外光谱(FTIR)表明,CHI的R1047/1022值最高(1.80),R1022/995值最低(0.43),其次是XG,表明其结构更有序。CHI在逆行凝胶中产生最低的eGI(50.54),而XG在新鲜和逆行凝胶中产生较低的eGI(55.34)。这种差异可能归因于CHI和SPS之间的静电相互作用和氢键,以及XG和SPS之间的强氢键。这些发现强调CHI和XG是设计功能性淀粉基食品的有希望的选择。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Enhancing Structural Stability and Reducing Glycemic Response in Sweet Potato Starch Gels: Chitosan and Xanthan Gum via Electrostatic Interactions and Hydrogen Bonding

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.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
CiteScore
3.30
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信