Complexation between burdock holocellulose nanocrystals and corn starch: gelatinization properties, microstructure, and digestibility in vitro,Food & Function

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Complexation between burdock holocellulose nanocrystals and corn starch: gelatinization properties, microstructure, and digestibility in vitro
Food & Function ( IF 5.1 ) Pub Date : 2021-12-13 , DOI: 10.1039/d1fo03418a
Ying Li ₁ , Wei Liang _{1,

2} , Wuyang Huang ₁ , Meigui Huang ₃ , Jin Feng ₁

Affiliation

Holocellulose nanocrystals (hCNCs), with hydrodynamic diameters (D_Z) ranging from about 600 to 200 nm, were prepared by treating burdock insoluble dietary fiber (IDF) with enzymes and ultrasonic power. It was revealed that hCNCs improved the viscosity of corn starch (CS) during pasting and inhibited its short-term retrogradation. Besides, the crystallinity, short-range order of the double helix, viscoelastic properties, and microstructure compactness of CS gels improved remarkably in the presence of burdock hCNCs. These effects were both size- and dose-dependent, which primarily originated from the hydrogen bonding between hCNCs and amylopectin or leached amylose. In this regard, the digestion of CS gels containing hCNCs was remarkably retarded because of the reduced accessibility of digestive enzymes to the glycosidic bonds. Therefore, burdock hCNCs, prepared from natural resources using green techniques, hold potential applications in functional foods of a low glycemic index.

中文翻译：

牛蒡全纤维素纳米晶体与玉米淀粉的络合：糊化特性、微观结构和体外消化率

通过用酶和超声功率处理牛蒡不溶性膳食纤维 (IDF) 制备了流体动力学直径 (DZ ₎范围约为 600 至 200 nm 的全纤维素纳米晶体 ( h CNCs )。结果表明，h CNCs提高了玉米淀粉（CS）在糊化过程中的粘度，抑制了其短期回生。此外，在牛蒡h CNCs的存在下，CS 凝胶的结晶度、双螺旋的短程有序性、粘弹性和微观结构致密性显着提高。这些影响是大小和剂量依赖性的，这主要源于h之间的氢键CNCs 和支链淀粉或浸出的直链淀粉。在这方面，由于消化酶对糖苷键的可及性降低，含有h CNCs 的 CS 凝胶的消化显着延迟。因此，采用绿色技术从自然资源中制备的牛蒡h CNCs 在低血糖指数的功能性食品中具有潜在的应用价值。

更新日期：2021-12-24

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