College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Fujian Province Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Food Chem. 2019 Jan 30;272:286-291. doi: 10.1016/j.foodchem.2018.08.029. Epub 2018 Aug 13.
The effect of guar gum (GG) on the physicochemical properties and digestibility of lotus seed starch (LS) subjected to autoclaving-cooling were investigated. Compared to LS alone, LS with 0.03% or 0.15% GG displayed higher crystallinity and short-range order, resulting in the formation of a denser crystal structure. It might contribute to the reduced swelling power, final viscosity, and setback viscosity for those complexes. Coating effect and hydrophilicity were more apparent in LS containing 0.30%, 0.60%, or 0.90% GG, which weakened their crystal structure and increased swelling power, final viscosity, and setback viscosity. The addition of GG delayed starch digestion in vitro, decreased the content of rapidly digestible starch, and increased the content of resistant starch, especially when 0.30% GG was added to 30% LS. The changes in crystal structure and viscosity partially explained the reduced digestibility.
研究了瓜尔胶（GG）对经高压蒸煮-冷却处理的莲子淀粉（LS）的理化性质和消化率的影响。与单独的 LS 相比，添加 0.03%或 0.15% GG 的 LS 显示出更高的结晶度和短程有序性，从而形成更致密的晶体结构。这可能是导致这些复合物的膨胀能力、最终黏度和回生黏度降低的原因。在含有 0.30%、0.60%或 0.90% GG 的 LS 中，包埋作用和亲水性更为明显，从而削弱了其晶体结构，增加了膨胀能力、最终黏度和回生黏度。GG 的添加延缓了体外淀粉消化，降低了快速消化淀粉的含量，增加了抗性淀粉的含量，特别是当添加 0.30% GG 到 30% LS 时。晶体结构和黏度的变化部分解释了消化率的降低。
