Effect of non-starch polysaccharides on the in vitro digestibility and rheological properties of rice starch gel

被引：89

作者：

Sasaki, Tomoko ^{[1
]}

Kohyama, Kaoru ^{[1
]}

机构：

[1] Natl Agr & Food Res Org, Natl Food Res Inst, Tsukuba, Ibaraki 3058642, Japan

来源：

FOOD CHEMISTRY | 2011年 / 127卷 / 02期

关键词：

Agar; Konjac glucomannan; Rice starch; Starch digestibility; Xanthan gum; PHYSICOCHEMICAL CHARACTERISTICS; TEXTURAL PROPERTIES; WHEAT-FLOUR; HYDROLYSIS;

D O I：

10.1016/j.foodchem.2011.01.038

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The starch digestibility and theological properties of gels were evaluated in the presence of three non-starch polysaccharides (agar, xanthan gum and konjac glucomannan) with rice starch. Each polysaccharide was added to 30% (w/w) rice starch suspension at defined concentrations and starch gels were prepared. The extent of starch gel digestibility was determined by an in vitro method and theological properties by a dynamic oscillatory test and a compression test. The added polysaccharides suppressed starch hydrolysis in the gels compared with the control, and a concentration dependency of this suppressive effect was observed. Adding agar and xanthan gum increased the storage shear modulus (G') of starch gels, while adding konjac glucomannan decreased G' values. The results indicate that the suppressive effect of non-starch polysaccharides on starch digestibility appears to be not only due to the rigidity of the gel, but also the interaction between starch and non-starch polysaccharides. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：541 / 546

页数：6

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