Abstract
In this study, the effects of various concentrations of Artemisia sphaerocephala Krasch gum (ASKG) on the digestibility and multi-level structure of waxy rice starch (WRS) were evaluated, and mechanism on controlling the digestibility from structural evolutions was revealed. Results showed that ASKG addition decreased the rapidly digestible starch (RDS) levels of WRS from 54.9% to 32.9%. Regarding the structural changes, it can be observed that ASKG addition effectively increased the values of gelatinization enthalpy (ΔH), short-range ordered degree (R1047/1024), relative crystallinity (RC), compactness (α), and microphase heterogeneity (ε) of WRS, indicating the formation of more ordered molecular structure, crystalline structure, nano-aggregated structure. Furthermore, after the addition of ASKG, starch-ASKG complexes presented tighter network structure with thicker layer wall and more uniform pores. And these structural alterations may contribute to reduce the digestion rate and extent of WRS. Hence, it can be concluded that digestibility of starch could be tailored by modulating its hierarchical structure through hydrocolloid addition.
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