State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Int J Biol Macromol. 2024 Nov;281(Pt 2):136295. doi: 10.1016/j.ijbiomac.2024.136295. Epub 2024 Oct 5.
This study explores the effects of four natural galactomannans (GMs) with varying degrees of branching (fenugreek gum, guar gum, tara gum and locust bean gum) on the functional properties and in vitro digestibility of wheat starch (WS). Results from rapid viscosity analysis (RVA) and low-field nuclear magnetic resonance (LF-NMR) analysis revealed that GMs with lower branching degrees were correlated with higher paste viscosity, peak viscosity, and greater water-holding capacity in the WS-GM mixtures. Additionally, these lower branching GMs more effectively inhibited amylose leaching during starch gelatinization, leading to a softer gel texture and increased transparency of the mixtures. X-ray diffraction (XRD) and differential scanning calorimetry (DSC) analysis demonstrated that starch mixtures containing lower branching GMs exhibited reduced relative crystallinity and enthalpy values during aging. Furthermore, the incorporation of lower branching GMs resulted in decreased starch digestibility in vitro, thereby enhanced resistant starch content. These findings highlight the potential of selectively branched GMs to modulate the functional properties and nutritional profile of WS, providing a promising approach for the development of starch-based products with improved health benefits.
本研究探讨了四种具有不同分支程度的天然半乳甘露聚糖（GMs）（葫芦巴胶、瓜尔胶、胍尔胶和刺槐豆胶）对小麦淀粉（WS）功能特性和体外消化率的影响。快速粘度分析（RVA）和低场核磁共振（LF-NMR）分析的结果表明，分支程度较低的 GMs 与 WS-GM 混合物中更高的糊化粘度、峰值粘度和更大的持水能力相关。此外，这些低分支 GMs 更有效地抑制了淀粉糊化过程中直链淀粉的浸出，从而使凝胶质地更柔软，混合物的透明度增加。X 射线衍射（XRD）和差示扫描量热法（DSC）分析表明，含有低分支 GMs 的淀粉混合物在老化过程中表现出相对结晶度和焓值降低。此外，低分支 GMs 的加入导致体外淀粉消化率降低，从而增加了抗性淀粉的含量。这些发现强调了选择性分支 GMs 调节 WS 功能特性和营养状况的潜力，为开发具有改善健康益处的淀粉基产品提供了一种有前景的方法。
