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Arabinoxylan of varied structural features distinctively affects the functional and in vitro digestibility of wheat starch

文献类型： 外文期刊

作者： Kang, Ji 1 ; Huang-Fu, Zhi-Yan 1 ; Tian, Xiaona 1 ; Cheng, Liting 1 ; Zhang, Jixiang 1 ; Liu, Yan 1 ; Liu, Yanfang 2 ; Wang, Shujun 1 ; Hu, Xinzhong 3 ; Zou, Liang 4 ; Guo, Qingbin 1 ;

作者机构： 1.Tianjin Univ Sci & Technol, Coll Food Sci & Technol, State Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China

2.Shanghai Acad Agr Sci, Inst Edible Fungi, Shanghai 201403, Peoples R China

3.Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, Xian 710119, Shaanxi, Peoples R China

4.Chengdu Univ, Sch Food & Biol Engn, Chengdu 610106, Sichuan, Peoples R China

5.Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, 29,13th Ave,TEDA, Tianjin 300457, Peoples R China

关键词： Arabinoxylan; Wheat starch; Molecular structure; Physicochemical properties; Digestibility

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：10.7； 五年影响因子：10.9 ）

ISSN： 0268-005X

年卷期： 2023 年 140 卷

页码：

收录情况： SCI

摘要： This study explored the effects of wheat bran arabinoxylan (AX) of various molecular structures on the functional and in vitro digestibility of wheat starch. AX was separated with sequential ethanol precipitation into different fractions (L-Fra and H-Fra), followed by acidic treatment at varied time to convert L-Fra into different sub-fractions (H-Sub, M-Sub and L-Sub), and the structural features of AX and its subsequent fractions were compared. The Mw and branching degree of the fractions were decreased in the order of H-Fra (545 kDa, 1.15), L-Fra (86 kDa, 0.35), H-Sub (38 kDa, 0.16), M-Sub (21 kDa, 0.10) and L-Sub (7 kDa, 0.08). The functional properties, such as pasting properties, rheological properties, thermal properties, and their effect on the in vitro digestibility of wheat starch-AX combinations, were closely related to the molecular structures of AX. AX with higher Mw, higher branching degree and phenolic content could better inhibit the starch gelatinization and retrogradation, thus reducing the apparent viscosity and gelling properties of wheat starch. The possible mechanisms can be illustrated as 1) AX could compete for water with starch to inhibit granule expansion; 2) AX could not only adsorb on the surface of starch granules through hydrogen bonds but also entangle with the leached amylose and wrap on the surface of granules; 3) AX contained phenols, leading them to inhibit granule expansion through non-covalent interactions with starch molecules. Overall, this study provides a theoretical basis to improve the quality of wheat starch foods and extend the shelf life of wheat foods.

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