Understanding the mechanisms of β-glucan regulating the in vitro starch digestibility of highland barley starch under spray drying: Structure and physicochemical properties

Yueyue Yang; Yihui Wang; Aiquan Jiao; Zhengyu Jin

doi:10.1016/j.foodchem.2024.138385

Understanding the mechanisms of β-glucan regulating the in vitro starch digestibility of highland barley starch under spray drying: Structure and physicochemical properties

Food Chem. 2024 May 30:441:138385. doi: 10.1016/j.foodchem.2024.138385. Epub 2024 Jan 6.

Authors

Yueyue Yang¹, Yihui Wang¹, Aiquan Jiao², Zhengyu Jin³

Affiliations

¹ State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
² State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China. Electronic address: aqjiao@jiangnan.edu.cn.
³ State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, PR China.

PMID: 38218152
DOI: 10.1016/j.foodchem.2024.138385

Abstract

This study investigated the effects of β-glucan (0-6%) on the physicochemical properties, structure, and in vitro digestibility of highland barley starch (HBS) under spray drying (SD). SD significantly enhanced the inhibitory effect of 6% β-glucan on the in vitro digestibility and glucose diffusion of HBS. After SD, the addition of β-glucan at 4% and 6% concentration significantly increased the pasting temperatures of starch while decreased the rheological properties. Thermal properties demonstrated that β-glucan improved the thermal stability and residue content of HBS at 600°C, lowered its maximum loss rate, and maintained its thermal stability after SD. Structural properties showed that β-glucan affected greatly on amorphous regions of HBS after SD. Additionally, β-glucan dispersed more evenly in the starch system and experienced hydrogen bonding with starch after SD. This study presents a novel approach to enhancing the inhibitory effect of β-glucan on starch digestion.

Keywords: Highland barley starch; In vitro starch digestibility; Physicochemical properties; Spray drying; Structure; β-glucan.

MeSH terms

Hordeum* / chemistry
Spray Drying
Starch / chemistry
Temperature
beta-Glucans* / chemistry

Substances

Starch
beta-Glucans