An insight into the mechanisms of foxtail millet bran polysaccharides retarding the digestibility of millet starch by in vitro simulated digestion
文献类型： 外文期刊
作者： Wang, Yunting 1 ; Zhao, Wei 2 ; Zhang, Aixia 2 ; Li, Pengliang 2 ; Liu, Jingke 2 ; Yi, Huaxi 1 ;
作者机构： 1.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China
2.Hebei Acad Agr & Forestry Sci, Inst Biotechnol & Food Sci, Shijiazhuang 050050, Peoples R China
关键词： Millet starch digestion; Foxtail millet bran polysaccharides; Inhibition mechanism; Interaction
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 472 卷
页码：
收录情况： SCI
摘要： The influence of foxtail millet bran polysaccharides (MPs) on millet starch (MS) digestion was investigated in the three aspects (MPs, MP-MS gel properties, the interactions between MPs and MS). The results showed that MPs with a higher Mw (58-2552 kDa), a narrower Mw distribution (1.85-9.53) and greater digestive enzyme inhibition could rely on the stability of the MP-MS gel to affect starch digestibility. The stronger hydrogen bonding between MPs and MS was beneficial to form a stable gel network structure. Moreover, the adhesiveness, hardness, and springiness of MP-MS gel and the formation of lamellar structure reduced contact with digestive enzymes. The presence of glucose and the increase of digestive juice viscosity inhibited digestive enzymes diffusion and reduced starch digestibility. This study revealed the key factors and influence pathways in the digestion of MP-MS gel, providing new ideas for the development of low-glycemic index starch foods.
- 相关文献
作者其他论文 更多>>
-
Effect of triple helix polysaccharides from foxtail millet bran on millet starch gel formation
作者：Wang, Yunting;Yi, Huaxi;Wang, Yunting;Zhang, Aixia;Zhao, Wei;Liu, Jingke
关键词：Foxtail millet bran polysaccharides; Polysaccharide structure; Triple helix polysaccharides; Millet starch; Gel properties
-
Integrated transcriptome and metabolome analysis revealed differential drought stress response mechanisms of wheat seedlings with varying drought tolerance
作者：Guo, Xiaorui;Lv, Liangjie;Zhao, Aiju;Zhao, Wei;Liu, Yuping;Li, Zetong;Li, Hui;Chen, Xiyong
关键词：
Triticum aestivum L .; Drought stress; Metabolome; Transcriptome; Flavonoids; Phenolic acids -
Exploring the flavor characteristics and key flavor-related metabolic pathways in sour congee of different foxtail millet varieties
作者：Liu, Junli;Li, Pengliang;Zhao, Wei;Liu, Jingke;Yang, Donghui;Li, Hongmin;Liu, Junli;Yang, Donghui
关键词：Sour congee; Foxtail millet cultivars; Volatile markers; Flavor formation pathway
-
Effect of wet ball milling on nutritional quality and physicochemical properties of non-waxy and waxy foxtail millet
作者：Yang, Lei;Wang, Yunting;Li, Pengliang;Weng, Jintong;Zhao, Wei;Liu, Jingke;Yang, Lei;Weng, Jintong;Jia, Yanju;Yang, Lei
关键词：Wet ball milling; Non-waxy foxtail millet; Waxy foxtail millet; Nutritional quality; Physicochemical properties
-
Nonvolatile organic acids drive microbiota succession, causing flavor compound dynamics in naturally fermented millet sour congee
作者：Liu, Junli;Li, Pengliang;Zhao, Wei;Liu, Jingke;Yang, Donghui;Li, Hongmin;Liu, Junli;Yang, Donghui
关键词：Foxtail millet; Sour congee; Organic acids; Flavor substances; Microbial succession; High-throughput sequencing; Electronic nose
-
Effect of Electrolyzed Water on Nutrient Composition and GABA Content of Germinated Tartary Buckwheat Sprouts and Their Antioxidant Potential
作者：Liu, Yuan;Cao, Jiayong;Wang, Jian;Wang, Tianrui;Liu, Yang;Yin, Chen;Dong, Peng;Dai, Chunheng;Wang, Dongjie;Gao, Jiancheng;Chen, Jiachen;Li, Yunlong;Wang, Miao;Song, Xiaojiao;Liu, Xifu;Liu, Jingke;Zhang, Qiuli
关键词：antioxidant activity; bioactive substances; electrolyzed water; growth characteristics; nutrient composition; Tartary buckwheat sprouts
-
Comparative Analysis of Bioactive Compounds and Flavor Characteristics in Red Fermentation of Waxy and Non-Waxy Millet Varieties
作者：Yang, Zehui;Li, Xiaopeng;Zhu, Yawei;Liu, Bin;Zhang, Changyu;Li, Pengliang;Liu, Jingke;Liu, Jie
Red Ferment"; millet; solid state fermentation; bioactive compounds; volatile compounds">关键词："
Red Ferment "; millet; solid state fermentation; bioactive compounds; volatile compounds
