Different effects of pectin and κ-carrageenan on the multiscale structures and in vitro digestibility of extruded rice starch

Hai He; Huawei Bian; Fengwei Xie; Ling Chen

doi:10.1016/j.foodhyd.2020.106216

Different effects of pectin and κ-carrageenan on the multiscale structures and in vitro digestibility of extruded rice starch

Hai He, Huawei Bian, Fengwei Xie, Ling Chen

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54 Citations (SciVal)

Abstract

This study compared the different effects of pectin (PE) and κ-carrageenan (CG) on the multilevel structures (i.e. granule, crystallites, helices, fractals, and short-range order) and in vitro digestibility of extruded rice starch (MERS). The addition of either PE or CG altered the multiscale structures, increased the resistant component (RC) content, and reduced predicted glycemic index (pGI), with CG being more effective especially at a low content. CG led to the growth of molecular aggregates (α), single-helices, and V-type crystals (X_V). PE resulted in higher contents of double-helices and A + B-type crystals (X_A+B) and enhanced the short-range order (R_1045/1022) and particle compactness. Pearson correlation analysis indicates that, for MERS/PE, the slowly-digestible component (SDC) and RC contents were influenced by different factors in the sequence of total crystallinity (X_Total) > X_A+B > X_V > single-helix content > α > R_1045/1022 > double-helix content. For MERS/CG, the RC content was affected by X_Total > single-helix content > X_V.

Original language	English
Article number	106216
Journal	Food Hydrocolloids
Volume	111
Early online date	5 Aug 2020
DOIs	https://doi.org/10.1016/j.foodhyd.2020.106216
Publication status	Published - 1 Feb 2021

Bibliographical note

Publisher Copyright:
© 2020 Elsevier Ltd

Funding

The authors thank for the financial support provided by the National Natural Science Foundation of China (NSFC)–Guangdong Joint Fund under a Key Project (No. U1501214 ), the National Natural Science Foundation of China (NSFC) under a General Project (No. 31871751 ) and the Guangzhou Science and Technology Program under a Key Project (No. 201804020036 ). F. Xie acknowledges the support from the European Union's Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement No. 798225 . The authors thank for the financial support provided by the National Natural Science Foundation of China (NSFC)?Guangdong Joint Fund under a Key Project (No. U1501214), the National Natural Science Foundation of China (NSFC) under a General Project (No. 31871751) and the Guangzhou Science and Technology Program under a Key Project (No. 201804020036). F. Xie acknowledges the support from the European Union's Horizon 2020 research and innovation programme under the Marie Sk?odowska-Curie grant agreement No. 798225.

Funders	Funder number
H2020 Marie Skłodowska-Curie Actions
Horizon 2020 Framework Programme	798225
National Natural Science Foundation of China	31871751, U1501214
Guangzhou Science and Technology Program key projects	201804020036
EU - Horizon 2020

Keywords

Carrageenan
Extrusion
In vitro digestibility
Multiscale structure
Pectin
Rice starch

ASJC Scopus subject areas

Food Science
General Chemistry
General Chemical Engineering

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10.1016/j.foodhyd.2020.106216

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abstract = "This study compared the different effects of pectin (PE) and κ-carrageenan (CG) on the multilevel structures (i.e. granule, crystallites, helices, fractals, and short-range order) and in vitro digestibility of extruded rice starch (MERS). The addition of either PE or CG altered the multiscale structures, increased the resistant component (RC) content, and reduced predicted glycemic index (pGI), with CG being more effective especially at a low content. CG led to the growth of molecular aggregates (α), single-helices, and V-type crystals (XV). PE resulted in higher contents of double-helices and A + B-type crystals (XA+B) and enhanced the short-range order (R1045/1022) and particle compactness. Pearson correlation analysis indicates that, for MERS/PE, the slowly-digestible component (SDC) and RC contents were influenced by different factors in the sequence of total crystallinity (XTotal) > XA+B > XV > single-helix content > α > R1045/1022 > double-helix content. For MERS/CG, the RC content was affected by XTotal > single-helix content > XV.",

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Different effects of pectin and κ-carrageenan on the multiscale structures and in vitro digestibility of extruded rice starch

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

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