Influence of anionic, neutral, and cationic polysaccharides on the in vitro digestibility of raw and gelatinized potato starch

Abstract

BACKGROUND Polysaccharides have been expected to have a suppressive effect on starch digestibility by blending. The objective of this study was to investigate the effects of anionic (xanthan gum), neutral (guar gum), and cationic (chitosan) polysaccharides on the in vitro digestibility of raw and gelatinized starch using six potato cultivars differing in phosphorus content. RESULTS By comparing the starch digestibility between potato cultivars, a significant difference was observed for the raw starches, and ‘Benimaru’, which is a potato cultivar containing a higher proportion of short‐chain amylopectin and the lowest phosphorus content in starch, showed a distinctly faster rate of starch hydrolysis. The added polysaccharides decreased the extent of digestion of both raw and gelatinized starches. No significant correlation between phosphorus content and the extent of starch digestion was observed in mixed systems, whereas significant correlations were noted between the extent of starch digestion and Rapid Visco Analyser parameters. The extent of raw and gelatinized starch digestion negatively correlated with pasting temperature, initial viscosity before heating, and peak viscosity (P < 0.01). CONCLUSION The added polysaccharides were observed to decrease the starch digestibility, and their suppressive effects were mainly dependent on the increase of viscosity rather than chemical interactions. A combination of potato cultivar and type of polysaccharide was proved to be important for nutritional value of potato starch. © 2020 Society of Chemical Industry

Dietary compounds slow starch enzymatic digestion: A review

“…Due to the interaction between starch and non-starchy polysaccharides, the viscosity of starch suspension which complexed with xanthan gum, guar gum, konjac glucomannan, pectin, and chitosan significantly increased ( 85 , 86 ). The increased viscosity of starch suspension in turn retarded enzymes diffusion onto starch surface, leading to a significant reduction in starch digestion extent ( 85 , 86 ).…”

“…Due to the interaction between starch and non-starchy polysaccharides, the viscosity of starch suspension which complexed with xanthan gum, guar gum, konjac glucomannan, pectin, and chitosan significantly increased ( 85 , 86 ). The increased viscosity of starch suspension in turn retarded enzymes diffusion onto starch surface, leading to a significant reduction in starch digestion extent ( 85 , 86 ). Other soluble fibers including locust bean gum, fenugreek gum, fenugreek gum, and soy soluble polysaccharide also limited enzymes diffusion toward starch molecules and retarded glucose liberated from the starch-polysaccharide systems ( 86 ).…”

Current-status and applications of polysaccharides in drug delivery systems

“…The polysaccharides containing -COOH or -NH 2 groups reportedly undergo ion complexation to generate the physically crosslinked nanohydrogels with myriad applications as drug delivery vehicles [129]. Typically, the anionic polysaccharides generate hydrogels by interacting with metal cations, while the cationic polyglucosamines interact with multivalent metal anions [130][131]. Similarly, the negatively charged alginic acid displays cross-linking interactions with CaCl 2 , whereas the positively charged chitosan readily interacts with sodium tri-polyphosphate [132][133][134].…”

Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels

“…8,9 In fact, results with different polysaccharides (guar gum and chitosan) indicated a negative correlation between the peak viscosity (11 814-14 535 mPa s) and the SDS fraction of potato starches, suggesting that the effect might be more related to physical properties than chemical interactions. 10 Nevertheless, very limited studies have correlated the viscosity of starch gels with the digestion parameters. For instance, a higher peak viscosity (480-5076 mPa s) and viscosity breakdown, defined as the difference between the peak viscosity and the lowest viscosity of potato starches during the holding stage at 95 °C (24-3540 mPa s), were correlated with lower hydrolysis rates of native starches but that correlation was not observed with gelatinized starches.…”