Ying Ruifeng, Zeng Shiqi, Huang Meigui
Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
Int J Biol Macromol. 2025 Jan;284(Pt 1):137967. doi: 10.1016/j.ijbiomac.2024.137967. Epub 2024 Nov 22.
Research has shown that the presence of a complete cell wall structure in the grain endosperm reduces the digestibility of grains (starch) in the human body. In this study, composite structures of diverse contents of arabinoxylan (AX) and β-glucan (BG) in combination with wheat starch were constructed to simulate the grid structure formed by the combination of starch granules wrapped within cell walls in the starch endosperm. The gel properties following gelatinization and aging of the complexes were analyzed using rheology, differential scanning calorimetry, X-ray scanning, and infrared spectroscopy. Based on this, the differences in the in vitro digestion process of starch complexes were investigated, and the digestion mechanism was explored to offer a theoretical basis for the development of starch-based foods with a low glycemic index. The synergistic effect of AX and BG was found to promote the entanglement and aggregation of molecules, AX and BG inhibits the gelatinization of starch. AX/BG (10 % blend proportion) significantly inhibited starch digestion in the starch complexes, with the lowest hydrolysis rate (76.7 %), which may be because AX and BG wrap the starch particles effectively.
研究表明，谷物胚乳中完整细胞壁结构的存在会降低谷物（淀粉）在人体中的消化率。在本研究中，构建了不同含量阿拉伯木聚糖（AX）和β-葡聚糖（BG）与小麦淀粉结合的复合结构，以模拟淀粉胚乳中包裹在细胞壁内的淀粉颗粒结合形成的网格结构。使用流变学、差示扫描量热法、X射线扫描和红外光谱分析了复合物糊化和老化后的凝胶特性。在此基础上，研究了淀粉复合物体外消化过程的差异，并探讨了消化机制，为开发低血糖指数的淀粉类食品提供理论依据。发现AX和BG的协同作用促进了分子的缠结和聚集，AX和BG抑制了淀粉的糊化。AX/BG（10%混合比例）显著抑制了淀粉复合物中的淀粉消化，水解率最低（76.7%），这可能是因为AX和BG有效地包裹了淀粉颗粒。
