Zhang Yu, Dou Boxin, Jia Jianhui, Liu Ying, Zhang Na
College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
College of Life Science and Technology, Mudanjiang Normal University, Mudanjiang 157011, China.
Foods. 2023 Nov 24;12(23):4241. doi: 10.3390/foods12234241.
Rice starch-hydrophilic colloid complexes (SHCs) were prepared by incorporating xanthan gum and locust bean gum into natural rice starch. Subsequently, they underwent hygrothermal treatment (H-SHC) to investigate their structural and digestive properties with varying colloid types and added amounts of H-SHC. The results demonstrated that heat-moisture treatment (HMT) led to an increase in resistant starch (RS) content in rice starch. This effect was more pronounced after the addition of hydrophilic colloid, causing RS content to surge from 8.42 ± 0.39% to 38.36 ± 3.69%. Notably, the addition of locust bean gum had a more significant impact on enhancing RS content, and the RS content increased with the addition of hydrophilic colloids. Enzyme digestion curves indicated that H-SHC displayed a lower equilibrium concentration (C), hydrolysis index (HI), and gluconeogenesis index (eGI). Simultaneously, HMT reduced the solubility and swelling power of starch. However, the addition of hydrophilic colloid led to an increase in the solubility and swelling power of the samples. Scanning electron microscopy revealed that hydrophilic colloid encapsulated the starch granules, affording them protection. X-ray diffraction (XRD) showed that HMT resulted in the decreased crystallinity of the starch granules, a trend mitigated by the addition of hydrophilic colloid. Infrared (IR) results demonstrated no formation of new covalent bonds but indicated increased short-range ordering in H-SHC. Rapid viscosity analysis and differential scanning calorimetry indicated that HMT substantially decreased peak viscosity and starch breakdown, while it significantly delayed the onset, peak, and conclusion temperatures. This effect was further amplified by the addition of colloids. Rheological results indicated that H-SHC displayed lower values for G', G″, and static rheological parameters compared to natural starch. In summary, this study offers valuable insights into the development of healthy, low-GI functional foods.
通过将黄原胶和刺槐豆胶加入天然大米淀粉中制备了大米淀粉 - 亲水胶体复合物（SHCs）。随后，对它们进行湿热处理（H - SHC），以研究不同胶体类型和添加量的H - SHC的结构和消化特性。结果表明，热湿处理（HMT）导致大米淀粉中抗性淀粉（RS）含量增加。添加亲水胶体后，这种效果更明显，使RS含量从8.42±0.39％激增至38.36±3.69％。值得注意的是，添加刺槐豆胶对提高RS含量有更显著的影响，并且RS含量随着亲水胶体的添加而增加。酶消化曲线表明，H - SHC显示出较低的平衡浓度（C）、水解指数（HI）和糖异生指数（eGI）。同时，HMT降低了淀粉的溶解度和膨胀力。然而，亲水胶体的添加导致样品的溶解度和膨胀力增加。扫描电子显微镜显示，亲水胶体包裹了淀粉颗粒，对其起到保护作用。X射线衍射（XRD）表明，HMT导致淀粉颗粒的结晶度降低，而亲水胶体的添加减轻了这种趋势。红外（IR）结果表明没有形成新的共价键，但表明H - SHC中的短程有序增加。快速粘度分析和差示扫描量热法表明，HMT显著降低了峰值粘度和淀粉分解，同时显著延迟了起始温度、峰值温度和结束温度。胶体的添加进一步放大了这种效果。流变学结果表明，与天然淀粉相比，H - SHC的G'、G″和静态流变学参数值较低。总之，本研究为健康、低GI功能食品的开发提供了有价值的见解。
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