Potato dietary fiber effectively inhibits structure damage and digestibility increase of potato starch gel due to freeze-thaw cycles

文献类型： 外文期刊

第一作者： Zhang, Zhenzhen

作者： Zhang, Zhenzhen;Liu, Qiannan;Zhang, Liang;Liu, Wei;Zhao, Ruixuan;Hu, Honghai;Zhang, Zhenzhen;Richel, Aurore

作者机构：

关键词： Potato starch; Soluble dietary fiber; Repeated freeze-thaw

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2024 年 279 卷

页码：

收录情况： SCI

摘要： Repeated freeze-thaw (FT) cycles damage the quality of frozen starch-based foods and accelerate the digestion rate of starch. This study investigated how potato soluble dietary fiber (PSDF) affects the physicochemical characteristics and digestibility of potato starch (PS) after repeated FT cycles. Results indicated that repeated FT cycles of potato starch resulted in the enlargement of gel pores, an increase in hardness (from 322.5 g to 579.5 g), and a decrease in gel porosity, leading to reduced water-holding capacity (from 94.2 % to 85.4 %). However, the addition of PSDF stabilized the 3D structure of the PS/PSDF gel, with minimal fluctuations in hardness (413.0-447.5 g) and water-holding capacity (94.4-93.6 %). Meanwhile, PSDF enhanced intramolecular hydrogen bonding within starch molecules and promoted molecular interactions, increasing the PS/PSDF gel's helix structure; therefore, PSDF effectively addressed the increase in rapidly digestible starch caused by repeated FT cycles. Furthermore, PSDF might attach to the surface of starch particles, so limiting starch granule expansion and decreasing the peak viscosity increase caused by repeated FT cycles. The findings suggest that PSDF could be an effective component for improving the quality of potato starch-based frozen food.

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