Effects of two celery fibers on the structural properties and digestibility of glutinous rice starch: A comparative study

• Published in: International journal of biological macromolecules 2024-04, Vol.264 (Pt 2), p.130776-130776, Article 130776
• Main Authors: Yu, Yiyang, Hao, Zongwei, Wang, Baixue, Deng, Changyue, Hu, Jingwei, Bian, Yiran, Wang, Taosuo, Zheng, Mingming, Yu, Zhenyu, Zhou, Yibin
• Format: Article
• Language: English
• Subjects: Glutinous rice starch; In vitro digestibility; Interaction; Physicochemical properties; Water-insoluble dietary fiber; Water-soluble dietary fiber
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2024.130776

The present study focused on the extraction of water-soluble dietary fiber (CSDF) and water-insoluble dietary fiber (CIDF) from celery. It investigated their effects on glutinous rice starch's (GRS) physicochemical, structural, and digestive properties. The results showed that as the addition of the two dietary fibers increased, they compounded with GRS to varying degrees, with the complexing index reaching 69.41 % and 60.81 %, respectively. The rheological results indicated that the two dietary fibers reduced the viscosity of GRS during pasting and inhibited the short-term regrowth of starch. The FTIR and XRD results revealed that the two fibers interacted with GRS through hydrogen bonding, effectively inhibiting starch retrogradation. Furthermore, both fibers increased the pasting temperature of GRS, thus delaying its pasting and exhibiting better thermal stability. Regarding digestibility, the starch gels containing dietary fibers exhibited significantly reduced digestibility, with RS significantly increased by 8.15 % and 8.95 %, respectively. This study provides insights into the interaction between two dietary fibers and GRS during processing. It enriches the theoretical model of dietary fiber-starch interaction and provides a reference for the application development of starch-based functional foods. [Display omitted] •Ultrasound-assisted chemical extraction of two types of celery dietary fibers.•Comparative studies were conducted to investigate the effects of the two fibers on the digestibility and microstructure of glutinous rice starch.•Hydrogen bonding was the main driving force.