Effect of Oat Beta-Glucan on Physicochemical Properties and Digestibility of Fava Bean Starch

被引:5
|
作者
Shi, Miaomiao [1 ,2 ]
Song, Xing [1 ]
Chen, Jin [1 ]
Ji, Xiaolong [1 ,2 ]
Yan, Yizhe [1 ,2 ]
机构
[1] Zhengzhou Univ Light Ind, Coll Food & Bioengn, Zhengzhou 450001, Peoples R China
[2] Natl & Local Joint Engn Res Ctr Cereal Based Foods, Zhengzhou 450001, Peoples R China
基金
中国国家自然科学基金;
关键词
fava bean; oat beta-glucan; pasting properties; in vitro digestibility; RHEOLOGICAL PROPERTIES; TEXTURAL PROPERTIES; KONJAC GLUCOMANNAN; MOLECULAR-WEIGHT; RETROGRADATION; GELATINIZATION; VISCOSITY; PULLULAN; BEHAVIOR;
D O I
10.3390/foods13132046
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The current research examined the impact of different concentrations of oat beta-glucan (OG) on the in vitro digestibility of fava bean starch (FS). Our pasting analysis demonstrated that OG effectively decreased the viscosity and regrowth of FS, suppressing its in situ regrowth while enhancing the in vitro pasting temperature. Moreover, OG markedly diminished amylose leaching and minimized the particle size of the pasted starch. Rheological and textural evaluations demonstrated that OG markedly diminished the viscoelasticity of the starch and softened the gel strength of the composite system. Structural analysis revealed that hydrogen bonding is the primary interaction in the FS-OG system, indicating that OG interacts with amylose through hydrogen bonding, thereby delaying starch pasting and enhancing the gelatinization characteristics of FS gels. Notably, the incorporation of OG resulted in a reduction in the levels of rapidly digestible starch (RDS) and slowly digestible starch (SDS) in FS, accompanied by a notable increase in resistant starch (RS) content, from 21.30% to 31.82%. This study offers crucial insights for the application of OG in starch-based functional foods.
引用
收藏
页数:15
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