Exploring the role of the thick and dense calcium alginate shell on the anti-digestibility mechanism of corn starch/carboxymethyl cellulose/ calcium alginate liquid-core beads prepared by reverse spherification

被引：0

作者：

Zou, Jinling ^{[1
,2
]}

Zhang, Kangning ^{[1
,2
]}

Li, Weixian ^{[1
,2
]}

Qin, Yang ^{[1
,2
]}

Sun, Qingjie ^{[1
,2
]}

Ji, Na ^{[1
,2
]}

Xie, Fengwei ^{[3
]}

机构：

[1] Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China

[2] Qingdao Special Food Res Inst, Qingdao 266109, Peoples R China

[3] Univ Bath, Dept Chem Engn, Bath BA2 7AY, Somerset, England

来源：

FOOD HYDROCOLLOIDS | 2024年 / 156卷

基金：

中国国家自然科学基金; 中国博士后科学基金;

关键词：

Starch liquid -core beads; Reverse spherification; Thick calcium alginate shell; Delay starch digestibility; HYDROGEL BEADS; STARCH; RELEASE; GELATION;

D O I：

10.1016/j.foodhyd.2024.110357

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

To delaying starch digestion, a novel type of corn starch/carboxymethyl cellulose/calcium alginate liquid-core beads (CS/CMC/CaCl2-SA) was designed using reverse spherification for the first time. Differential scanning calorimetry (DSC) results showed that the liquid-core beads exhibited significantly higher onset temperature (T-o), peak temperature (T-p), and conclusion temperature (T-c) compared to the original starch (p < 0.05). Compared with unencapsulated starch (13.61 +/- 1.65 g/g), the swelling power of liquid-core beads significantly decreased to 4.40 +/- 0.11 g/g at 95 degrees C. In addition, the fast digestible starch (RDS) of the cooked liquid-core beads at 1.5% sodium alginate concentration (CS/CMC/CaCl2-SA(1.5%)) is only 8.76 +/- 0.62%, which is markedly lower than that of cooked CS (81.02 +/- 0.26%). Meanwhile, the CS/CMC/CaCl2-SA(1.5%) sample demonstrated the lowest hydrolysis rate and an estimated glycemic index estimated (eGI) value of 65.93, placing it within the medium eGI range. Scanning electron microscopy (SEM) revealed the thick and dense calcium alginate shell of CS/CMC/CaCl2-SA liquid-core beads maintained their integrity throughout cooking and digestion. This feature prevented water molecules and amylase from penetrating the interior of the beads, resulting in liquid-core beads with strong thermal stability, resistance to swelling, and slowly digestion. The liquid-core beads prepared in this study offer promising prospects for the design and development of slow-digestible starch.

引用

页数：12