Non-starch polysaccharides have been given wide consideration for their use in starch-based food due to their ability to improve texture,sensory attributes,and functional properties of the end product.In a binary syst...Non-starch polysaccharides have been given wide consideration for their use in starch-based food due to their ability to improve texture,sensory attributes,and functional properties of the end product.In a binary system(starch and non-starch polysaccharides),the characteristics of starch,exemplified as gelatinization and digestibility undergo significant changes.This review article,through a combination of origin and chemical structure-based classification approach,explores the impact of non-starch polysaccharides on starch behavior,concretely for gelatinization and hydrolysis.The underlying mechanism to retard gelatinization gives rise to some colloids that can reduce water accessibility and interact with starch molecules,which vary with the origin.The interfering role of starch hydrolysis attributed to polysaccharides restrict starch swelling,the bulk viscosity,and more ordered structures occur in the mixture.Besides,the role of non-starch polysaccharides on enzymes is another factor.Therefore,this paper gives an overview of how non-starch polysaccharides interfere with starch gelatinization and digestion,which provides a comprehensive understanding of starchy products.展开更多
基金supported by the National Key R&D Program of China(2022YFD2101300)National Natural Science Foundation of China(Grant No.32172200).
文摘Non-starch polysaccharides have been given wide consideration for their use in starch-based food due to their ability to improve texture,sensory attributes,and functional properties of the end product.In a binary system(starch and non-starch polysaccharides),the characteristics of starch,exemplified as gelatinization and digestibility undergo significant changes.This review article,through a combination of origin and chemical structure-based classification approach,explores the impact of non-starch polysaccharides on starch behavior,concretely for gelatinization and hydrolysis.The underlying mechanism to retard gelatinization gives rise to some colloids that can reduce water accessibility and interact with starch molecules,which vary with the origin.The interfering role of starch hydrolysis attributed to polysaccharides restrict starch swelling,the bulk viscosity,and more ordered structures occur in the mixture.Besides,the role of non-starch polysaccharides on enzymes is another factor.Therefore,this paper gives an overview of how non-starch polysaccharides interfere with starch gelatinization and digestion,which provides a comprehensive understanding of starchy products.
