The cooperation of maize starch and ferulic acid under different treatments and its effect on postprandial blood glucose level

• Published in: Food hydrocolloids 2024-12, Vol.157, p.110361, Article 110361
• Main Authors: Zheng, Yuxue, Chen, Siyu, Hu, Yanyu, Ye, Xingqian, Wang, Shaoyun, Tian, Jinhu
• Format: Article
• Language: English
• Subjects: blood glucose; corn; corn starch; crystal structure; Digestive property; Ferulic acid; heat treatment; hydrocolloids; Maize starch; Postprandial blood glucose; resistant starch; staple foods
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2024.110361

The study aimed to investigate the cooperation of maize starch and ferulic acid under physical mixing (PM), heat treatment (HT) and extruded treatment (ET) and its impacts on postprandial blood glucose level. PM did not influence the surface structure, or long/short-range order of maize starch, yet it decreased rapidly digestive starch (RDS) content to 65.82 ± 1.67% and increased resistant starch (RS) content to 20.58 ± 1.71%. In the HT group, maize starch-ferulic acid (HMS-FRA) complexes was formed, maintaining A-type crystal structure, and binding amount increased as the addition of ferulic acid increased. And maize starch had the lowest RDS and highest RS, moreover, its postprandial blood glucose value was 7.93 ± 0.64 mmol/L·h when added 2.0% (w/w) ferulic acid. Besides, in the ET group, the crystal type of extruded maize starch-ferulic acid (EMS-FRA) complexes changed to A + V type. ET also led to increased RS content, with postprandial blood glucose level significantly reduced (6.16 ± 0.80 mmol/L·h) in EMS-2.0FRA. These results demonstrated that ferulic acid could form maize starch-ferulic acid complexes through ET, and effectively reducing its postprandial blood glucose level. Our results will provide an idea for the production of functional staple food. [Display omitted] •Three methods were used to prepare maize starch-ferulic acid mixtures/complexes.•Physical mixing didn't improve postprandial blood glucose level.•Heat and extruded treatment were beneficial to the formation of complexes.•Extruded treatment reduced the postprandial blood glucose level of complexes.