Effects of psyllium and cellulose fibres on thermal, structural, and in vitro digestion behaviour of wheat starch

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Atac L. E., Şensoy I.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.57, sa.4, ss.2015-2025, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 57 Sayı: 4
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1111/ijfs.15387
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
  • Sayfa Sayıları: ss.2015-2025
  • Anahtar Kelimeler: Cellulose, crystallinity, differential scanning calorimeter, fourier transform infrared, Gelatinisation, in vitro digestion, psyllium, scanning electron microscopy, wheat starch, X-ray diffractometer, PHYSICOCHEMICAL PROPERTIES, TERM RETROGRADATION, POTATO STARCH, DIGESTIBILITY, GELATINIZATION, MAIZE, GRANULES, RHEOLOGY, WATER, IR
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

The study investigated the effects of adding different types of fibre (psyllium and cellulose) on in vitro digestion behaviour of wheat starch with its thermal and structural properties. Psyllium and cellulose fibres interfered with the wheat starch differently. Psyllium fibre hindered starch gelatinisation, restricted the loss of starch crystallinity, and decreased the accessibility of enzymes to starch. In contrast, cellulose fibre had no significant effect on gelatinisation and loss of crystallinity but limited the digestive enzyme mobility. The impact of psyllium was more pronounced than cellulose on reducing starch digestibility. Rapidly digestible starch fractions of the cooked starch reduced from between 57.90 +/- 0.60-69.72 +/- 0.46 (% in starch) to between 28.06 +/- 0.36-46.34 +/- 1.10 (% in starch) and 53.23 +/- 0.36-66.71 +/- 0.24 (% in starch) for psyllium and cellulose fibre, respectively. This information could be helpful to design foods containing starch with reduced digestibility for a healthy diet.