Yoon So-Eun, Ye Sang-Jin, Kim Min-Seok, Oh Seon-Min, Shin Jae-Sung, Bae Ji-Eun, Choi Hyun-Wook, Baik Moo Yeol
Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea.
Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea.
Gels. 2025 Sep 2;11(9):701. doi: 10.3390/gels11090701.
To enhance the food applicability of SCGAs, this study investigated the thermo-reversible behavior of SCGAs after cooking and evaluated the in vitro digestibility of starch gels in a real food system, i.e., cooked rice. For the thermo-reversibility of SCGAs, the DSC double-helical melting enthalpy and relative crystallinity of SCGAs decreased after cooking but increased upon cooling. In addition, cooling SCGAs to 30 °C after cooking led to increased slowly digestible starch (SDS) and RS contents associated with a lower glycemic index. These results indicate that cooked SCGAs undergo rapid recrystallization during the cooling process and maintain their resistance to digestion. For application in a real food system, RS content increased with the increasing amount of SCGAs. Furthermore, when the cooked rice was frozen and thawed, the RS content further increased due to the retrogradation of both cooked rice and SCGAs during storage. The appearance and textural characteristics of the cooked rice were not affected by adding SCGAs up to 20%. Nevertheless, the addition of SCGAs to the rice positively increased SDS and RS contents as well as reducing the estimated glycemic index (eGI), indicating low digestibility of starch gels. Consequently, SCGAs exhibited unique thermo-reversibility and low digestibility, which could be applied to real food systems. Overall, this study highlights the potential of SCGAs as a functional material for a wide range of thermally processed starch gel foods.
为提高短链低聚糖（SCGAs）在食品中的适用性，本研究考察了烹饪后SCGAs的热可逆行为，并评估了其在真实食品体系即米饭中淀粉凝胶的体外消化率。对于SCGAs的热可逆性，烹饪后SCGAs的差示扫描量热法（DSC）双螺旋熔融焓和相对结晶度降低，但冷却后增加。此外，烹饪后将SCGAs冷却至30℃会导致缓慢消化淀粉（SDS）和抗性淀粉（RS）含量增加，同时血糖指数降低。这些结果表明，烹饪后的SCGAs在冷却过程中会迅速重结晶，并保持其抗消化性。在实际食品体系中的应用方面，RS含量随SCGAs添加量的增加而增加。此外，当米饭冷冻和解冻时，由于储存过程中米饭和SCGAs的老化，RS含量进一步增加。添加高达20%的SCGAs对米饭的外观和质地特性没有影响。然而，向米饭中添加SCGAs确实增加了SDS和RS含量，并降低了估计血糖指数（eGI），表明淀粉凝胶的消化率较低。因此，SCGAs表现出独特的热可逆性和低消化率，可应用于实际食品体系。总体而言，本研究突出了SCGAs作为一种功能性材料在广泛的热加工淀粉凝胶食品中的潜力。
