Lotus starch/bamboo shoot polysaccharide composite system treated via ultrasound: Pasting, gelling properties and multiscale structure

Nan Wang; Liangru Wu; Jinlai Yang; Yuming You; Fusheng Zhang; Jianquan Kan; Jiong Zheng

doi:10.1016/j.foodres.2023.113605

Lotus starch/bamboo shoot polysaccharide composite system treated via ultrasound: Pasting, gelling properties and multiscale structure

Food Res Int. 2023 Dec;174(Pt 1):113605. doi: 10.1016/j.foodres.2023.113605. Epub 2023 Oct 20.

Authors

Nan Wang¹, Liangru Wu², Jinlai Yang², Yuming You³, Fusheng Zhang⁴, Jianquan Kan⁵, Jiong Zheng⁶

Affiliations

¹ College of Food Science, Southwest University, Chongqing 400715, China.
² Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou 310012, Zhejiang, China.
³ College of Landscape Architecture and Life Science, Chongqing University of Arts and Sciences, Chongqing 400715, China.
⁴ College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chongqing 400715, China.
⁵ College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chongqing 400715, China. Electronic address: kanjianquan@163.com.
⁶ College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou 310012, Zhejiang, China; Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chongqing 400715, China. Electronic address: zhengjiong_swu@126.com.

PMID: 37986532
DOI: 10.1016/j.foodres.2023.113605

Abstract

This study investigated the effects of ultrasound treatment on the physicochemical properties, digestion properties, and multiscale structure of a lotus root starch (LS) and bamboo shoot polysaccharide (BSP) composite system. It also preliminarily revealed the mechanism underlying the modification effect of ultrasound treatment. After 180-360 W ultrasound treatment, the viscosity, thixotropy, and gel viscoelasticity of the LS/BSP paste increased. However, treatment with the ultrasound power of 540 and 720 W decreased viscoelasticity. After 14 days of retrogradation, the hardness and cohesiveness of the LS/BSP gel increased under 180 and 360 W ultrasound treatment but decreased under 540 and 720 W ultrasound treatment. After 540 W ultrasound treatment, RDS content decreased by 17.2 % and resistant starch content increased by 32.5 %. After 180 min of in vitro digestion, the hydrolysis rate of LS/BSP decreased from 97.82 % to 93.13 % as the ultrasound power increased to 540 W. Ultrasound promoted the uniform dispersion of BSP in the starch paste and the movement, orientation, rearrangement, and aggregation of starch and BSP molecular chains. These effects further enhanced the interaction between BSP and starch, resulting in the formation of a dense paste structure with strong resistance to digestive enzymes. This work revealed the mechanism of the effects of ultrasound treatment on LS/BSP and found that 360-540 W ultrasound treatment could improve the physicochemical properties and digestion properties of LS/BSP.

Keywords: Bamboo shoot polysaccharides; In vitro digestion; Lotus root starch; Multiscale structure; Pasting properties; Ultrasound.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Gels
Hydrolysis
Starch* / chemistry
Viscosity

Substances

Starch
Gels