Effects of two contrasting dietary polysaccharides and tannic acid on the digestive and physicochemical properties of wheat starch
| Autor: | Ling Zhang, Xiong Liu, Qiong Wang, Yalun He, Na Xu, Junan Gong, Juncheng He, Lirong Zeng |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
chemistry.chemical_classification
food.ingredient Starch in vitro digestibility Nutrition. Foods and food supply food and beverages macromolecular substances In vitro digestion Polysaccharide konjac glucomannan wheat starch tannic acid Wheat starch chemistry.chemical_compound food chemistry κ‐carrageenan Tannic acid TX341-641 Food science Resistant starch Konjac glucomannan Digestion Food Science Original Research |
| Zdroj: | Food Science & Nutrition, Vol 9, Iss 10, Pp 5800-5808 (2021) Food Science & Nutrition |
| ISSN: | 2048-7177 |
| Popis: | In this study, konjac glucomannan, κ‐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, κ‐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 κ‐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. Two dietary polysaccharides inhibited the direct contact of tannic acid with starch. Polysaccharides and tannic acid synergistically inhibited the formation of ordered starch structure. Tannic acid weakened the molecular interaction between the two polysaccharides and wheat starch. |
| Databáze: | OpenAIRE |
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