Zhang Yu, Han Xunze, Diao Shanshan, Xiao Pengxinyi, Zhou Shengtong, Wang Yiming, Yang Bingjie, Zhao Jing
College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China.
College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
Int J Biol Macromol. 2024 Jun;269(Pt 1):131912. doi: 10.1016/j.ijbiomac.2024.131912. Epub 2024 May 3.
In order to broaden the application range of squash polysaccharide (WESP/SWESP) and caffeic acid (CAA) and improve the quality of potato starch (PS) products, the effects of WESP/SWESP and CAA on the gelatinization, rheology, thermodynamics, microstructure and in vitro digestion of PS were investigated. Meanwhile, the synergistic effect of WESP/SWESP and CAA on PS was further analyzed. Differently, due to WESP and SWESP had different monosaccharide composition and structure, they had different effects on the system. Pasting properties results showed that the presence of WESP/SWESP and CAA significantly reduced the peak viscosity, trough viscosity, breakdown viscosity and final viscosity of PS, especially under the combined action. In rheological tests, all sample gels belonged to the pseudoplastic fluids and weak gel system (tan δ < 1). Besides, thermodynamic properties revealed that WESP/SWESP and CAA synergistic effect had better retrogradation delay effect. In the ternary system, WESP/SWESP, CAA and PS can form a new network structure and improve the stability of the gel system. In addition, the results of infrared spectroscopy, Raman spectroscopy, x-ray diffraction and scanning electron microscopy exhibited that the ternary system can promote the accumulation and winding of the spiral structure of PS chain, and make the structure of PS gel network more orderly and stable. Furthermore, compared with PS gel, the ternary system had lower RDS and higher SDS and RS content, suggesting that the addition of WESP/SWESP and CAA at the same time was more conducive to reducing the hydrolysis rate of PS. This work revealed the interaction between WESP/SWESP, CAA and PS, which improved the physicochemical and digestive properties of PS. It will provide a theoretical basis for improving the quality of potato starch-related products and developing functional foods.
为了拓宽南瓜多糖（WESP/SWESP）和咖啡酸（CAA）的应用范围，提高马铃薯淀粉（PS）产品的品质，研究了WESP/SWESP和CAA对PS糊化、流变学、热力学、微观结构及体外消化性的影响。同时，进一步分析了WESP/SWESP和CAA对PS的协同作用。不同的是，由于WESP和SWESP具有不同的单糖组成和结构，它们对体系的影响也不同。糊化特性结果表明，WESP/SWESP和CAA的存在显著降低了PS的峰值黏度、低谷黏度、崩解黏度和最终黏度，尤其是在二者共同作用下。在流变学测试中，所有样品凝胶均属于假塑性流体和弱凝胶体系（tan δ < 1）。此外，热力学性质表明，WESP/SWESP和CAA的协同作用具有更好的回生延迟效果。在三元体系中，WESP/SWESP、CAA和PS可形成新的网络结构，提高凝胶体系的稳定性。另外，红外光谱、拉曼光谱、X射线衍射和扫描电子显微镜结果表明，三元体系可促进PS链螺旋结构的堆积和缠绕，使PS凝胶网络结构更加有序和稳定。此外，与PS凝胶相比，三元体系具有较低的快速消化淀粉（RDS）和较高的慢速消化淀粉（SDS）及抗性淀粉（RS）含量，表明同时添加WESP/SWESP和CAA更有利于降低PS的水解速率。本研究揭示了WESP/SWESP、CAA与PS之间的相互作用，改善了PS的理化性质和消化特性。这将为提高马铃薯淀粉相关产品品质及开发功能性食品提供理论依据。
