Physicochemical and Digestive Properties of Yam Starch/Oat <i>β</i>-Glucan Blends

ZHOU Jingqi; HUANG Qin; QIN Lingxiang; SUN Yan; LIU Yanqi

doi:10.13386/j.issn1002-0306.2022040056

Volume 43 Issue 18

Sep. 2022

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Science and Technology of Food Industry > 2022 > 43(18): 114-121. > DOI: 10.13386/j.issn1002-0306.2022040056

ZHOU Jingqi, HUANG Qin, QIN Lingxiang, et al. Physicochemical and Digestive Properties of Yam Starch/Oat β-Glucan Blends[J]. Science and Technology of Food Industry, 2022, 43(18): 114−121. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040056.

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Physicochemical and Digestive Properties of Yam Starch/Oat β-Glucan Blends

1.
Luohe Vocational College of Food, Luohe 462300, China
2.
School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
3.
Luohe Food Research Institute Co., Ltd., Luohe 462300, China

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Received Date: April 07, 2022
Available Online: July 20, 2022

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Abstract

Abstract

In order to study the effect of oat β-glucan on yam starch, the yam starch/oat β-glucan blends were prepared by rapid visco analyzer. The gelatinizing properties, thermal properties, rheological properties and digestive properties of the blends were investigated. The gelatinization analysis showed that oat β-glucan could reduce the viscosity and regeneration value of yam starch, and inhibit the short-term regeneration of yam starch. The results of thermal properties showed that the gelatinization enthalpy ΔH of blends was significantly decreased with the addition of oat β-glucan (P<0.05), and the lowest value was 7.34 J/g. Infrared spectrum analysis showed that yam starch and oat β-glucan had no covalent binding and mainly through hydrogen bond. The texture analysis showed that the addition of oat β-glucan weakened the gel structure of the blends. Static rheological properties analysis showed that the apparent viscosity of oat β-glucan decreased with the addition of oat β-glucan. Dynamic rheological analysis showed that oat β-glucan could significantly reduce the viscoelasticity of yam starch. X-ray diffraction results showed that the gelation changes the crystal type, and the relative crystallinity decreased from 38.40% to 16.30%. In addition, the addition of oat β-glucan decreased the digestibility of the blends and increased the content of resistant starch. The highest resistant starch content of samples was 49.24%. This study could provide theoretical basis for developing oat β-glucan/starch based food.
- yam starch,
- oat β-glucan,
- blends,
- physical and chemical properties,
- digestive

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