Effects of non-starch polysaccharide on starch gelatinization and digestibility:a review  

作　　者：Sha Li Wenjing Chen Abel Wend-Soo Zongo Yuanyuan Chen Hongshan Liang Jing Li Bin Li 

机构地区：[1]College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China [2]Key Laboratory of Environment Correlative Dietology,Huazhong Agricultural University,Ministry of Education,Wuhan 430070,China [3]College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China

出　　处：《Food Innovation and Advances》2023年第4期302-312,共11页食品创新与进展（英文）

基　　金：supported by the National Key R&D Program of China(2022YFD2101300);National Natural Science Foundation of China(Grant No.32172200).

摘　　要：Non-starch polysaccharides have been given wide consideration for their use in starch-based food due to their ability to improve texture,sensory attributes,and functional properties of the end product.In a binary system(starch and non-starch polysaccharides),the characteristics of starch,exemplified as gelatinization and digestibility undergo significant changes.This review article,through a combination of origin and chemical structure-based classification approach,explores the impact of non-starch polysaccharides on starch behavior,concretely for gelatinization and hydrolysis.The underlying mechanism to retard gelatinization gives rise to some colloids that can reduce water accessibility and interact with starch molecules,which vary with the origin.The interfering role of starch hydrolysis attributed to polysaccharides restrict starch swelling,the bulk viscosity,and more ordered structures occur in the mixture.Besides,the role of non-starch polysaccharides on enzymes is another factor.Therefore,this paper gives an overview of how non-starch polysaccharides interfere with starch gelatinization and digestion,which provides a comprehensive understanding of starchy products.

关 键 词：product. SWELLING attributed 

分 类 号：TS201[轻工技术与工程—食品科学]