College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China.
Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China.
Int J Biol Macromol. 2024 Apr;265(Pt 1):130951. doi: 10.1016/j.ijbiomac.2024.130951. Epub 2024 Mar 17.
Hsian-tsao polysaccharide (HP) with preferable bioactivities was used to produce starchy gel foods. This study elucidated how interactions of HP (0-0.6 %, w/v) with gelatinized corn starch (CS, 6 %, w/v) reduced in vitro digestibility of CS. The CS digestibility (82.85 %, without HP) was reduced to 68.85 % (co-heated) and 74.75 % (non-co-heated) when 0.6 % HP was added, demonstrating that HP reduced the CS digestibility to a larger extent under co-heating by both HP-CS interactions and inhibiting digestive enzyme activities by HP which was dominated under non-co-heating. Moreover, when co-heated, HP bonded to the amylose of CS via physical forces with a composite index of 21.95 % (0.4 % HP), impeded CS swelling and promoted CS aggregation with the average particle size increased to 42.95 μm (0.6 % HP). Also, the HP-CS complexes formed strong association network structures that increased their apparent viscosity and digestive fluid viscosity. Additionally, HP enhanced the short-range ordered structure and crystal structure of CS. These results evidenced that HP-CS interactions significantly reduced the CS digestibility by forming physical barriers, viscosity effects, and ordered structures, to hinder the enzymes from accessing starch matrices. This laid a foundation for applying HP to starchy foods with a low predicted glycemic index.
仙茅多糖（HP）具有较好的生物活性，可用于生产淀粉凝胶食品。本研究阐明了 HP（0-0.6%，w/v）与糊化玉米淀粉（CS，6%，w/v）之间的相互作用如何降低 CS 的体外消化率。CS 消化率（无 HP 时为 82.85%）在添加 0.6% HP 时分别降低至 68.85%（共热）和 74.75%（非共热），表明 HP 通过 HP-CS 相互作用和 HP 抑制消化酶活性（在非共热下占主导地位），在共热下更能降低 CS 的消化率。此外，共热时，HP 通过物理力与 CS 的直链淀粉结合，复合指数为 21.95%（0.4% HP），阻碍 CS 的溶胀并促进 CS 的聚集，平均粒径增加到 42.95 μm（0.6% HP）。此外，HP-CS 复合物形成了强的缔合网络结构，增加了它们的表观粘度和消化液粘度。此外，HP 增强了 CS 的短程有序结构和晶体结构。这些结果表明，HP-CS 相互作用通过形成物理屏障、粘度效应和有序结构，显著降低了 CS 的消化率，从而阻碍了酶与淀粉基质的接触。这为在低预测血糖指数的淀粉类食品中应用 HP 奠定了基础。
