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Insight into the role of linear chains with and without branches in the structure and digestibility of rice starch gel during short-term and long-term retrogradation

文献类型： 外文期刊

作者： Geng, Dong-Hui 1 ; Tang, Ning 1 ; Li, Yuwei 1 ; Chen, Siyi 1 ; Bian, Xiaojia 1 ; Wang, Yiming 1 ; Cheng, Yongqiang 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Key Lab Funct Food Plant Resources, Beijing 100083, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China

关键词： Starch; Chain structures; Retrogradation; Gel strength; Digestibility

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2025 年 166 卷

页码：

收录情况： SCI

摘要： The chain structures of starch are crucial in determining the gel retrogradation process. The roles of linear chains with and without branches in the structure and digestibility of rice starch (RS) gel during short-term (0-24 h) and long-term (1-14 d) retrogradation were investigated. The linear chains (LC) were generated by pullulanase (PUL) modification, and the linear chains with few branches (LCFB) were generated by further transglucosidase (PULTG) modification. At the same retrogradation time, the gel strength was PULTG > RS > PUL, the digestible starch content was RS > PUL > PULTG, and the digestion rate was PUL > RS > PULTG. The short-term and longterm retrogradation of RS gel tended to be stable after 12 h and 7 d, respectively. The LC and LCFB with high fluidity facilitated easier rearrangement, shortening the short-term retrogradation stability time to 6 h, but did not change the long-term retrogradation. The branches on LCFB enhanced intermolecular interactions to form more microcrystals and improve the crystal stability, resulting in the improvement of gel strength and the reduction of digestibility. Therefore, the LCFB was conducive to the rapid formation of starch gel with high strength and low digestibility, while maintaining exceptional comprehensive quality during storage.

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