Effect of Inulin on Thermal Properties, Pasting, Rheology, and In Vitro Digestion of Potato Starch

Abstract

In this study, different concentrations of natural inulin (IN) are compounded with potato starch (PoS) to prepare an inulin‐potato starch (PoS‐IN) compound system, and the physical and chemical properties of the compound system such as pasting, rheology, and digestion are investigated. According to the findings, the complex system's viscosity, breakdown, and setback are greatly reduced. The addition of IN also prevents the complex system from being pasted and increases the stability of the PoS. The gel structure of the PoS‐IN complex gradually changes from solid‐like to liquid‐like. In addition, the in vitro digestion test results show that the content of resistant starch in the complex system increases with the increase in IN concentration. This study can provide guidance for the development and application of IN‐starch‐based food products, which can increase the nutritional value of traditional PoS‐based food products.

Changes of crystalline structure and physicochemical properties of Pueraria lobata var. thomsonii starch under water deficit

“…While previous studies have indicated that water deficit leads to an increase in RDS and SDS content, and a decrease in RS content, this study found that RS content increased under water deficit [ 50 – 52 ]. This could be due to several factors, including a decrease in the synthesis of B-type crystallinity and an increase in A-type crystallinity [ 53 , 54 ], which is less susceptible to be attacked by α-amylase or glucoamylase [ 55 ]. Additionally, water deficit can lead to a reduction in starch particle size, which is directly proportional to digestibility.…”

Resistant Starch from Purple Sweet Potatoes Alleviates Dextran Sulfate Sodium-Induced Colitis through Modulating the Homeostasis of the Gut Microbiota

“…The protein contents of PSPS and PSPRS were lower than 1%, indicating that the purities of PSPS and PSPRS were relatively high [33]. The protein and starch contents of PSPRS showed a significant difference from PSPS (p < 0.05), indicating the destruction of structure upon enzymatic hydrolysis [34]. Compared with PSPS, the amylose content of PSPRS was significantly improved (p < 0.05).…”

Effect of Konjac Glucomannan on Structure, Physicochemical Properties, and In Vitro Digestibility of Yam Starch during Extrusion

“…The in vitro digestion of the sample was performed with slight modifications based on the method described by our group [24]. A total of 4 mL of 0.1 mol/L sodium acetate buffer solution was added to the weighed sample (200 mg, dry basis).…”