Zhou Tongtong, Zhang Yucong, Yang Yueyue, Liu Qing, Liu Qingyue, Jin Zhengyu, Jiao Aiquan
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212004, China.
Food Res Int. 2025 Nov;219:116984. doi: 10.1016/j.foodres.2025.116984. Epub 2025 Jul 1.
Hydrocolloids are utilized in starch-based foods for water-holding, thickening, and gelation, yet their molecular interactions with starch in extrusion systems remain underexplored; this study evaluates physicochemical and multiscale structural changes in extruded starch incorporating curdlan (CG) and xanthan (XG). Incorporation of CG and XG significantly counteracted the disruption of the multiscale structure of starch caused by the extrusion treatment, and increased the content of resistant starch. It reduced the content of rapidly digestible starch in extruded starch by 4.99-12.40 %, especially CG (7.99-12.40 %). The retrogradation of ERS was inhibited and the Mw of amylopectin was increased (Mw: 2.39-4.43 × 10 Da), which decreased pasting viscosity. Relative crystallinity (RC) and short-range ordering were reduced by 1.59-3.32 %, and 0.12-0.23, respectively. While XG produced the opposite effects, the enthalpies of retrogradation (14 d) and the RC of ERS-XG increased by 0.22-1.36 J/g and 3.94-4.63 %, respectively. The molecular weight of the complex was increased and the granule structure was denser, especially for CG. This study may provide theoretical basis for complying with the development trend of extruded starch for great health.
水胶体用于淀粉基食品中以保持水分、增稠和凝胶化，但其在挤压系统中与淀粉的分子相互作用仍未得到充分研究；本研究评估了添加凝胶多糖（CG）和黄原胶（XG）的挤压淀粉的物理化学和多尺度结构变化。添加CG和XG显著抵消了挤压处理对淀粉多尺度结构的破坏，并增加了抗性淀粉的含量。它使挤压淀粉中快速消化淀粉的含量降低了4.99 - 12.40%，尤其是CG（7.99 - 12.40%）。抑制了挤压抗性淀粉（ERS）的回生，支链淀粉的分子量增加（分子量：2.39 - 4.43×10 Da），这降低了糊化粘度。相对结晶度（RC）和短程有序度分别降低了1.59 - 3.32%和0.12 - 0.23。虽然XG产生了相反的效果，但回生焓（14天）和ERS - XG的RC分别增加了0.22 - 1.36 J/g和3.94 - 4.63%。复合物的分子量增加，颗粒结构更致密，尤其是CG。本研究可为顺应挤压淀粉对健康有益的发展趋势提供理论依据。
