Zhao Jingyi, 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.
Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
Int J Biol Macromol. 2025 Jul;318(Pt 1):144805. doi: 10.1016/j.ijbiomac.2025.144805. Epub 2025 May 30.
Non-starch polysaccharides can improve the undesirable properties of starch. In this study, we prepared a gel composite system using arabinoxylan (AX), nanofibrillated cellulose (NFC), and wheat starch (WS) to simulate the effects of the interaction between AX and cellulose in the wheat cell wall on the gelatinization properties and digestion of WS. The results indicated that the addition of AX and NFC increased the hardness and viscosity of gelatinized starch compared with the control, with the AX-10%NFC showing the highest gel strength. Structural characterization indicated that increasing the content of NFC facilitated the formation of a homogeneous network in the starch gel, and concurrently enhanced intermolecular associations between starch molecules. Additionally, the R (the ratio of absorbance at 1050 cm to 1020 cm in FTIR) showed that the AX-10%NFC significantly enhanced the short-range order of starch. Moreover, the addition of AX and NFC effectively decreased the digestibility of starch. After 180 min of enzymatic hydrolysis, AX-10%NFC exhibited the lowest hydrolysis rate, which was 12.01 % lower than that of the control. This study investigated the AX-NFC interactions impacting starch characteristics, providing mechanistic insights into modulating starch gelatinization properties and facilitating the development of slow-digesting functional foods.
非淀粉多糖可以改善淀粉的不良特性。在本研究中，我们制备了一种凝胶复合体系，使用阿拉伯木聚糖（AX）、纳米纤化纤维素（NFC）和小麦淀粉（WS）来模拟小麦细胞壁中AX与纤维素之间的相互作用对WS糊化特性和消化性的影响。结果表明，与对照组相比，添加AX和NFC提高了糊化淀粉的硬度和粘度，其中AX-10%NFC表现出最高的凝胶强度。结构表征表明，增加NFC的含量有助于在淀粉凝胶中形成均匀的网络，并同时增强淀粉分子之间的分子间缔合。此外，R（傅里叶变换红外光谱中1050 cm与1020 cm处吸光度之比）表明，AX-10%NFC显著增强了淀粉的短程有序性。此外，添加AX和NFC有效地降低了淀粉的消化率。酶解180分钟后，AX-10%NFC的水解率最低，比对照组低12.01%。本研究调查了AX-NFC相互作用对淀粉特性的影响，为调节淀粉糊化特性和促进慢消化功能性食品的开发提供了机理见解。
