Influence of non-starch polysaccharides on the in vitro digestibility and viscosity of starch suspensions
Influence of non-starch polysaccharides on the in vitro digestibility and viscosity of starch suspensions
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DOI：
10.1016/j.foodchem.2012.02.029
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发表时间：
2012-08-15
期刊：
影响因子：
8.8
通讯作者：
Kohyama, Kaoru
中科院分区：
文献类型：
--
作者：
Sasaki, Tomoko;Kohyama, Kaoru
研究了添加非淀粉多糖（黄原胶、瓜尔豆胶、魔芋葡甘聚糖和果胶）对混合体系中淀粉消化率和原淀粉悬浮液粘度的影响。将每种类型的多糖以限定的浓度添加到高直链淀粉玉米淀粉悬浮液中。以黄原胶和瓜尔豆胶为原料，制备了高直链大米淀粉悬浮液。通过体外方法测定淀粉消化率的程度，并测量在多糖存在下葡萄糖从透析管的扩散性。在混合体系中，添加多糖降低了淀粉的消化率。在相同浓度下，黄原胶对淀粉消化率和葡萄糖从透析管中扩散的抑制作用最明显。多糖的加入增加了淀粉悬浮液的粘度。淀粉的消化率与低剪切速率下的表观粘度呈显著正相关。(C)2012爱思唯尔有限公司保留所有权利。
The effects of adding non-starch polysaccharides (xanthan gum, guar gum, konjac glucomannan, and pectin) on the starch digestibility and viscosity of raw starch suspensions in a mixed system were determined. Each type of polysaccharide was added to high-amylose corn starch suspensions at defined concentrations. High-amylose rice starch suspensions mixed with xanthan and guar gum were prepared for comparison. The extent of starch digestibility was determined by an in vitro method, and the glucose diffusibility from the dialysis tube in the presence of polysaccharides was measured. The added polysaccharides were observed to decrease the starch digestibility in a mixed system. When compared at the same concentration, xanthan gum showed the most pronounced suppressive effect on starch digestibility and glucose diffusibility from the dialysis tube. The addition of polysaccharides increased the viscosity of the starch suspension. Significant relations were found between the extent of starch digestibility and the apparent viscosity at low shear rate. (C) 2012 Elsevier Ltd. All rights reserved.