Effect of four viscous soluble dietary fibers on the physicochemical, structural properties, and in vitro digestibility of rice starch: A comparison study

被引：67
|
作者：
Zheng, Jiong [1 ,2 ]
Huang, Shan [1 ,2 ]
Zhao, Ruyue [1 ,2 ]
Wang, Nan [1 ,2 ]
Kan, Jianquan [1 ,2 ]
Zhang, Fusheng [1 ,2 ]
机构：
[1] Southwest Univ, Coll Food Sci, Tiansheng Rd 1, Chongqing 400715, Peoples R China
[2] Southwest Univ, Natl Demonstrat Ctr Expt Food Sci & Technol Educ, Chongqing 400715, Peoples R China
来源：
FOOD CHEMISTRY | 2021年 / 362卷
关键词：
Viscous soluble dietary fiber; Rice starch; Physicochemical properties; Structural properties; In vitro digestibility; TEXTURAL PROPERTIES; KONJAC GLUCOMANNAN; HEAT-MOISTURE; PECTIN; RETROGRADATION; GELATINIZATION; PRESSURE; WATER;
D O I：
10.1016/j.foodchem.2021.130181
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of carboxymethyl cellulose (CMC), high-methoxyl pectin (HMP), konjac glucomannan (KGM), and xanthan gum (XG) on the physicochemical, structural properties, and digestibility of rice starch were investigated and compared. The four viscous soluble dietary fibers (VSDFs) increased the viscosity, storage modulus and loss modulus while decreased the pasting temperature and gelatinization enthalpy. Moreover, XG produced the lowest peak viscosity and dynamic modulus compared with the other VSDFs. Furthermore, the degree of shortrange ordered structure of starch with KGM increased from 0.8448 to 0.8716; and the relative crystallinity of starch with XG increased by 12%. An ordered and reunited network structure was observed in SEM. In addition, VSDF inhibited the digestibility of rice starch and significantly increased the resistant starch content. This study compared the effect of four VSDFs on the physicochemical, structural and digestion properties of rice starch to fully understand and develop their application to starchy foods.
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页数：11
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