Effects of two contrasting dietary polysaccharides and tannic acid on the digestive and physicochemical properties of wheat starch

被引：19

作者：

He, Juncheng ^{[1
]}

Zeng, Lirong ^{[1
]}

Gong, Junan ^{[1
]}

He, Yalun ^{[1
]}

Liu, Xiong ^{[1
]}

Zhang, Ling ^{[1
]}

Xu, Na ^{[1
]}

Wang, Qiong ^{[1
]}

机构：

[1] Wuhan Univ Sci & Technol, Coll Life Sci & Hlth, Wuhan 430065, Peoples R China

来源：

FOOD SCIENCE & NUTRITION | 2021年 / 9卷 / 10期

基金：

中国国家自然科学基金;

关键词：

in vitro digestibility; konjac glucomannan; tannic acid; wheat starch; kappa-carrageenan; METABOLIC SYNDROME; ENERGY-INTAKE; POLYPHENOLS; CARRAGEENAN; BINDING;

D O I：

10.1002/fsn3.2559

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, konjac glucomannan, kappa-carrageenan, and tannic acid were selected to study the effects of different combinations on the in vitro digestibility and physicochemical properties of wheat starch. Results showed that the addition of konjac glucomannan, kappa-carrageenan, and tannic acid could decrease the digestion of starch and increase the content of resistant starch. Besides, the two polysaccharides weakened the extent of tannic acid on starch digestion. Moreover, although the two polysaccharides had different effects on the in vitro digestion of starch, they had no significant increase in the content of resistant starch. DSC and XRD results demonstrated that the polysaccharides and tannic acid showed synergistic effects on the rebuilding of starch microstructure. FTIR results further manifested that kappa-carrageenan and konjac glucomannan could significantly increase the strength of hydrogen bonds in starch. At the same time, the addition of tannic acid would weaken the molecular interaction between polysaccharides and starch. SEM and CLSM results showed that tannic acid added to the polysaccharide-starch mixture not only interacted with starch but also influenced the structure of polysaccharide gel.

引用

页码：5800 / 5808

页数：9

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