He Juncheng, Zeng Lirong, Gong Junan, He Yalun, Liu Xiong, Zhang Ling, Xu Na, Wang Qiong
College of Life Sciences and Health Wuhan University of Science and Technology Wuhan China.
Food Sci Nutr. 2021 Aug 31;9(10):5800-5808. doi: 10.1002/fsn3.2559. eCollection 2021 Oct.
In this study, konjac glucomannan, κ-carrageenan, and tannic acid were selected to study the effects of different combinations on the in vitro digestibility and physicochemical properties of wheat starch. Results showed that the addition of konjac glucomannan, κ-carrageenan, and tannic acid could decrease the digestion of starch and increase the content of resistant starch. Besides, the two polysaccharides weakened the extent of tannic acid on starch digestion. Moreover, although the two polysaccharides had different effects on the in vitro digestion of starch, they had no significant increase in the content of resistant starch. DSC and XRD results demonstrated that the polysaccharides and tannic acid showed synergistic effects on the rebuilding of starch microstructure. FTIR results further manifested that κ-carrageenan and konjac glucomannan could significantly increase the strength of hydrogen bonds in starch. At the same time, the addition of tannic acid would weaken the molecular interaction between polysaccharides and starch. and CLSM results showed that tannic acid added to the polysaccharide-starch mixture not only interacted with starch but also influenced the structure of polysaccharide gel.
在本研究中，选择魔芋葡甘露聚糖、κ-卡拉胶和单宁酸来研究不同组合对小麦淀粉体外消化率和理化性质的影响。结果表明，添加魔芋葡甘露聚糖、κ-卡拉胶和单宁酸可降低淀粉的消化率并增加抗性淀粉的含量。此外，这两种多糖减弱了单宁酸对淀粉消化的影响程度。而且，尽管这两种多糖对淀粉的体外消化有不同影响，但它们对抗性淀粉含量的增加并无显著作用。差示扫描量热法（DSC）和X射线衍射（XRD）结果表明，多糖和单宁酸对淀粉微观结构的重建具有协同作用。傅里叶变换红外光谱（FTIR）结果进一步表明，κ-卡拉胶和魔芋葡甘露聚糖可显著增加淀粉中氢键的强度。同时，添加单宁酸会削弱多糖与淀粉之间的分子相互作用。共聚焦激光扫描显微镜（CLSM）结果表明，添加到多糖-淀粉混合物中的单宁酸不仅与淀粉相互作用，还影响多糖凝胶的结构。
