Wu Xiuli, Zhang Qing, Zhang Bingqian, Gong Xue, Zhang Xiaojia
College of Food Science and Engineering, Changchun University, Changchun 130022, Jilin Province, China.
College of Food Science and Engineering, Changchun University, Changchun 130022, Jilin Province, China.
Food Res Int. 2025 Nov;219:116983. doi: 10.1016/j.foodres.2025.116983. Epub 2025 Jul 1.
Hydrocolloids are effective in modulating the processing characteristics of native starches, with their efficacy depending on the structural properties of the colloid. This study focused on the effects of different Sanxan gum (SG) concentrations on multiple dimensions of Cyperus esculentus starch (CES), including viscosity, rheology, structural properties, and in vitro digestibility. Viscosity results indicated that SG reduced the peak temperature (70.60-69.07 °C), peak viscosity (372.50-346.69 BU), and breakdown value (89.00-23.00 BU) of CES gels, while increasing the setback value (220.00-232.33 BU), with this effect becoming increasingly pronounced at higher SG concentration. The rheological experiments further revealed that the addition of SG reduced the apparent viscosity, storage modulus (G'), and loss modulus (G″) of the CES, and this trend gradually weakened with increasing SG concentration, showing a clear concentration-dependent relationship. The textural analysis showed a progressive increase in hardness from 16.55 g to 26.70 g. SEM results exhibited network formation; at low SG levels, the mixtures showed irregular voids, while high SG levels yielded homogeneous and dense networks. This morphological evolution was critical for enhancing the structural stability and processing properties of the CES. In addition, the in vitro digestibility of CES was significantly reduced by the addition of SG, which improved its nutritional and functional properties (RDS 79.11 %-71.08 %, SDS 5.85 %-6.82 %, RS 15.04 %-22.10 %). This study not only elucidates the potential interaction mechanism between SG and CES, but also lays a theoretical foundation for broadening the application of CES.
水胶体在调节天然淀粉的加工特性方面是有效的，其效果取决于胶体的结构特性。本研究聚焦于不同浓度的三仙胶（SG）对香附子淀粉（CES）多个维度的影响，包括粘度、流变学、结构特性和体外消化率。粘度结果表明，SG降低了CES凝胶的峰值温度（70.60 - 69.07℃）、峰值粘度（372.50 - 346.69 BU）和崩解值（89.00 - 23.00 BU），同时增加了回生值（220.00 - 232.33 BU），且在较高SG浓度下这种效果愈发明显。流变学实验进一步表明，添加SG降低了CES的表观粘度、储能模量（G'）和损耗模量（G''），且这种趋势随着SG浓度的增加而逐渐减弱，呈现出明显的浓度依赖关系。质地分析显示硬度从16.55 g逐渐增加到26.70 g。扫描电子显微镜结果显示形成了网络结构；在低SG水平下，混合物呈现不规则空隙，而高SG水平则产生均匀且致密的网络。这种形态演变对于增强CES的结构稳定性和加工性能至关重要。此外，添加SG显著降低了CES的体外消化率，改善了其营养和功能特性（快速消化淀粉79.11% - 71.08%，慢速消化淀粉5.85% - 6.82%，抗性淀粉15.04% - 22.10%）。本研究不仅阐明了SG与CES之间潜在的相互作用机制，还为拓宽CES的应用奠定了理论基础。
