Wu Xiuli, Zhang Qing, Zhang Bingqian, Zhang Xiaojia
College of Food Science and Engineering, Changchun University, Changchun, Jilin, China.
J Food Sci. 2025 May;90(5):e70246. doi: 10.1111/1750-3841.70246.
Hyaluronic acid (HA), a naturally occurring polysaccharide recognized for its health benefits, has been approved for use in the food industry as a food additive and nutraceutical. This study aimed to explore the influence of HA with varying molecular weights (Mws) on the pasting, rheological properties, and in vitro digestibility of Cyperus esculentus starch (CES). High Mw HA (HHA) exhibited a more pronounced inhibition on starch solubility (15.60%-9.51%) and leaching of amylose (11.63%-8.44%) compared to low Mw HA (LHA), while enhancing starch swelling power (28.32-42.99 g/g). Furthermore, HHA increased the peak viscosity (362.50-460.40 mPa s) of CES and decreased both breakdown and setback values. All HA-CES mixtures demonstrated pseudoplastic behavior. Fourier transform infrared spectroscopy analysis revealed no emergence of new absorption peaks, and the short-range order degree in starch with HA reduced from 0.853 to 0.843. Scanning electron microscopy images indicated a more homogeneous lattice structure with increasing Mw of HA. In vitro digestibility experiments showed that the incorporation of HA slowed down the enzymatic hydrolysis of starch. In conclusion, HA improves the functional attributes of CES, with a more pronounced effect observed at higher Mw, thus providing valuable insights into the potential application of HA in starch-based foods.
透明质酸（HA）是一种天然存在的多糖，因其对健康有益而闻名，已被批准作为食品添加剂和营养保健品用于食品工业。本研究旨在探讨不同分子量（Mw）的HA对香附子淀粉（CES）的糊化、流变学特性及体外消化率的影响。与低分子量HA（LHA）相比，高分子量HA（HHA）对淀粉溶解度（15.60%-9.51%）和直链淀粉浸出率（11.63%-8.44%）的抑制作用更为明显，同时提高了淀粉膨胀力（28.32-42.99 g/g）。此外，HHA提高了CES的峰值粘度（362.50-460.40 mPa·s），并降低了崩解值和回生值。所有HA-CES混合物均表现出假塑性行为。傅里叶变换红外光谱分析表明没有出现新的吸收峰，且含HA的淀粉中短程有序度从0.853降至0.843。扫描电子显微镜图像显示，随着HA分子量的增加，晶格结构更加均匀。体外消化率实验表明，HA的加入减缓了淀粉的酶促水解。总之，HA改善了CES 的功能特性，在较高分子量时效果更显著，从而为HA在淀粉基食品中的潜在应用提供了有价值的见解。
