Yu Qianhui, Li Tuoping, Li Suhong
College of Food Science, Shenyang Agricultural University, 120 Dongling Road, Shenhe District, Shenyang 110866, China.
College of Food Science, Shenyang Agricultural University, 120 Dongling Road, Shenhe District, Shenyang 110866, China.
Food Chem. 2025 Sep 1;485:144610. doi: 10.1016/j.foodchem.2025.144610. Epub 2025 May 2.
This study investigated the impact of alkaline extracted hawthorn seed polysaccharides (AHSP) on the properties and in vitro digestibility of wheat starch (WS) under co-heating and non-co-heating conditions. AHSP dose-dependently inhibited the hydrolysis of WS, with the 5 % AHSP co-heating treatment significantly reducing the degree of hydrolysis by 42.33 %. Correspondingly, the resistant starch (RS) content was increased with the increasing dose of AHSP, which demonstrated the effectiveness of co-heating interactions in reducing WS digestibility. The binding style was that AHSP bound to the linear chains of WS via physical forces, achieving a complexation index of 48 % (at 5 % AHSP), which inhibited the solubilization and facilitated the aggregation of WS. Additionally, the strong associative network between WS and AHSP increased apparent viscosity and enhanced the short-range ordered and crystalline structures of WS. These results provided a foundation for applying AHSP in developing starchy foods with low glycemic index (GI).
本研究考察了碱提山楂籽多糖（AHSP）在共热和非共热条件下对小麦淀粉（WS）性质及体外消化率的影响。AHSP对WS的水解具有剂量依赖性抑制作用，5%AHSP共热处理显著降低了42.33%的水解程度。相应地，抗性淀粉（RS）含量随AHSP剂量增加而升高，这表明共热相互作用在降低WS消化率方面是有效的。结合方式为AHSP通过物理力与WS的线性链结合，在5%AHSP时达到48%的络合指数，抑制了WS的溶解并促进了其聚集。此外，WS与AHSP之间强大的缔合网络增加了表观粘度，增强了WS的短程有序和晶体结构。这些结果为将AHSP应用于开发低血糖指数（GI）的淀粉类食品提供了依据。
