Mechanism of hydrocolloids effect on buckwheat starch gels from interaction and structural perspectives: A comparative study
文献类型： 外文期刊
作者： Hu, Weiwei 1 ; Gu, Junchao 1 ; Yang, Kai 2 ; Bu, Tingting 2 ; Natallia, Komarova 3 ; Zhang, Zhiguo 1 ; Wu, Weicheng 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Food Sci Inst, Zhejiang Key Lab Intelligent Food Logist & Proc, Hangzhou 310021, Peoples R China
2.Zhejiang Univ Technol, Coll Food Sci & Technol, Hangzhou 310014, Peoples R China
3.Natl Acad Sci Belarus, Sci & Pract Ctr Foodstuffs, Minsk 220037, BELARUS
关键词： Tartary buckwheat starch; Hydrocolloid; Properties modification
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： 2025 年 284 卷
页码：
收录情况： SCI
摘要： Controlling the digestibility and gel properties of Tartary buckwheat starch (TBS) has become a central issue for functional foods. The effects of hydroxypropyl methylcellulose (HPMC), guar gum (GG) and Konjac glucomannan (KGM) on TBS from the interaction and structural perspectives were studied. Three hydrocolloids increased the peak, trough and final viscosity of TBS in a concentration-dependent manner. Dynamic frequency sweeps and flow state tests indicated that the TBS-hydrocolloid systems exhibited gel-like behaviour, and TBS-HPMC was more thixotropic than the other systems. The addition of hydrocolloids significantly enhanced the hardness and chewiness of the TBS gels. The structural analyses revealed that hydrocolloids did not affect the functional groups or crystalline structure of TBS, but did improve the orderliness of the systems. The interaction mechanism confirmed that hydrogen bonds and electrostatic forces are the main forces in the formation of HPMC and TBS-KGM gels; while hydrogen bonds are dominant in TBS-GG gels. Moreover, HPMC, GG and KGM can each delay starch hydrolysis to some extent, with a hydrolysis rate varying from 78.66% +/- 2.81 % to 44.8% +/- 0.35% at three addition levels. The results can provide both theoretical and practical insights into the glycaemic control of starch and TBS-based jelly foods production.
- 相关文献
作者其他论文 更多>>
-
Different Efficacy of Five Soluble Dietary Fibers on Alleviating Loperamide-Induced Constipation in Mice: Influences of Different Structural Features
作者：Zhang, Zhiguo;Liu, Buyu;Zhang, Chengcheng;Hu, Weiwei;Wu, Weicheng;Liu, Buyu;Liu, Xingquan;Liu, Wei
关键词：soluble dietary fiber; structural difference; constipation; defecation function; short-chain fatty acid; gut microbiota
-
Effect of Flammulina velutipes polysaccharidees on the quality and digestibility of fresh wet rice noodles: A study perspective from physicochemical and postprandial glucose homeostasis in vivo
作者：Bu, Tingting;Kong, Xiao;Ren, Yuting;Cai, Ming;Sun, Peilong;Yang, Kai;Bu, Tingting;Kong, Xiao;Ren, Yuting;Cai, Ming;Sun, Peilong;Yang, Kai;Zhang, Zhiguo;Hu, Weiwei;Wu, Weicheng;Natallia, Komarova
关键词：Plasma hormone; Postprandial glycemic response; Rice noodles; Starch digestibility; Structure; Flammulina velutipes polysaccharides
-
Physicochemical, Functional, and In Vitro Fermentation Characteristics of Buckwheat Bran Dietary Fiber Modified by Enzymatic Extrusion
作者：Bu, Tingting;Yu, Yue;Kong, Xiao;Cai, Ming;Yang, Kai;Sun, Peilong;Bu, Tingting;Yang, Kai;Wu, Weicheng;Zhang, Zhiguo;Hu, Weiwei;Natallia, Komarova
关键词：buckwheat bran; dietary fiber; enzymatic extrusion; physicochemical properties; gut microbiota
-
Biotransformation of inorganic selenium into selenium nanoparticles and organic selenium by Lactiplantibacillus plantarum CXG4
作者：Li, Yilong;Wang, Ting;Yi, Huaxi;Li, Yilong;Wang, Ting;Liu, Daqun;Zhang, Chengcheng;Wu, Weicheng;Zhang, Jianming
关键词：Biotransformation; Selenium; Lactiplantibacillus plantarum; Selenite reduction production; Transcriptome analysis
-
Gamma rays irradiated polysaccharides: A review of the structure, physicochemical properties, biological activities alteration, and future food applications
作者：Hamed, Yahya S.;Shen, Mingjie;Wang, Jian;Bu, Tingting;Yang, Kai;Hamed, Yahya S.;Salem, Mohamed E.;Youssef, Khaled M.;Hassan, Khloud R.;Cao, Yan;Xia, Qile
关键词：Gamma radiation; Polysaccharides modifications; Physicochemical properties; Biological activities; Food application
-
Mechanistic insights into the impact of thermally induced endogenous β-glucan structural modifications on the digestibility of highland barley flour
作者：Hu, Weiwei;Gu, Junchao;Zhang, Zhiguo;Liu, Daqun;Wu, Weicheng;Gu, Junchao;Yang, Kai
关键词：Thermal processing; Highland barley; Microstructure; In vitro digestibility; beta-glucan modification
-
Effect of two different Flammulina velutipes polysaccharides on the physicochemical and digestive properties of rice starch and their interaction mechanisms
作者：Bu, Tingting;Ren, Yuting;Yu, Yue;Lu, Jun;Wang, Jian;Cai, Ming;Yang, Kai;Sun, Peilong;Bu, Tingting;Ren, Yuting;Yu, Yue;Wang, Jian;Cai, Ming;Yang, Kai;Sun, Peilong;Wu, Weicheng;Zhang, Zhiguo;Hu, Weiwei;Lu, Jun
关键词：Flammulina velutipes; Polysaccharides; Rice starch; Pasting; Gelatinization; Starch digestion
