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. 2023 Nov 24;12(23):4241.
doi: 10.3390/foods12234241.

A Study on the Structural and Digestive Properties of Rice Starch-Hydrocolloid Complexes Treated with Heat-Moisture Treatment

Yu Zhang  1 , Boxin Dou  1 , Jianhui Jia  1   2 , Ying Liu  1 , Na Zhang  1
Affiliations

A Study on the Structural and Digestive Properties of Rice Starch-Hydrocolloid Complexes Treated with Heat-Moisture Treatment

Yu Zhang et al. Foods. .

Abstract

Rice starch-hydrophilic colloid complexes (SHCs) were prepared by incorporating xanthan gum and locust bean gum into natural rice starch. Subsequently, they underwent hygrothermal treatment (H-SHC) to investigate their structural and digestive properties with varying colloid types and added amounts of H-SHC. The results demonstrated that heat-moisture treatment (HMT) led to an increase in resistant starch (RS) content in rice starch. This effect was more pronounced after the addition of hydrophilic colloid, causing RS content to surge from 8.42 ± 0.39% to 38.36 ± 3.69%. Notably, the addition of locust bean gum had a more significant impact on enhancing RS content, and the RS content increased with the addition of hydrophilic colloids. Enzyme digestion curves indicated that H-SHC displayed a lower equilibrium concentration (C∞), hydrolysis index (HI), and gluconeogenesis index (eGI). Simultaneously, HMT reduced the solubility and swelling power of starch. However, the addition of hydrophilic colloid led to an increase in the solubility and swelling power of the samples. Scanning electron microscopy revealed that hydrophilic colloid encapsulated the starch granules, affording them protection. X-ray diffraction (XRD) showed that HMT resulted in the decreased crystallinity of the starch granules, a trend mitigated by the addition of hydrophilic colloid. Infrared (IR) results demonstrated no formation of new covalent bonds but indicated increased short-range ordering in H-SHC. Rapid viscosity analysis and differential scanning calorimetry indicated that HMT substantially decreased peak viscosity and starch breakdown, while it significantly delayed the onset, peak, and conclusion temperatures. This effect was further amplified by the addition of colloids. Rheological results indicated that H-SHC displayed lower values for G', G″, and static rheological parameters compared to natural starch. In summary, this study offers valuable insights into the development of healthy, low-GI functional foods.

Keywords: HMT; locust bean gum; rice starch; xanthan gum.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Hydrolysis curves of natural starch and HMT samples.
Figure 2
Figure 2
Scanning electron micrographs of natural starch and HMT samples: (A) natural starch, (B) H-NS, (C) H-SLB1%, (D) H-SLB3%, (E) H-SLB5%, (F) H-SXG1%, (G) H-SXG3%, (H) H-SXG5%.
Figure 3
Figure 3
XRD patterns of natural starch and HMT samples: (A) XRD spectrum of H-SLB; (B) XRD spectrum of H-SXG.
Figure 4
Figure 4
Infrared plots of natural starch and HMT samples: (A) IR absorption spectra of H-SLB; (B) IR absorption spectra of H-SXG.
Figure 5
Figure 5
Pasting curves of natural starch and HMT samples.
Figure 6
Figure 6
Solubility and dissolution of natural starch and HMT samples at different temperatures.
Figure 7
Figure 7
Dynamic rheological properties of natural starch and HNT samples. (A) G′, G″ of H-SLB; (B) G′, G″ of H-SXG; (C) tan δ of H-SLB; (D) tan δ of H-SXG.
Figure 8
Figure 8
Static rheological properties of natural starch and HMT samples: (A) stress of H-SLB; (B) stress of H-SXG.
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