In:
Food & Function, Royal Society of Chemistry (RSC), Vol. 13, No. 2 ( 2022), p. 548-560
Abstract:
Holocellulose nanocrystals ( h CNCs), with hydrodynamic diameters ( D Z ) ranging from about 600 to 200 nm, were prepared by treating burdock insoluble dietary fiber (IDF) with enzymes and ultrasonic power. It was revealed that h CNCs improved the viscosity of corn starch (CS) during pasting and inhibited its short-term retrogradation. Besides, the crystallinity, short-range order of the double helix, viscoelastic properties, and microstructure compactness of CS gels improved remarkably in the presence of burdock h CNCs. These effects were both size- and dose-dependent, which primarily originated from the hydrogen bonding between h CNCs and amylopectin or leached amylose. In this regard, the digestion of CS gels containing h CNCs was remarkably retarded because of the reduced accessibility of digestive enzymes to the glycosidic bonds. Therefore, burdock h CNCs, prepared from natural resources using green techniques, hold potential applications in functional foods of a low glycemic index.
Type of Medium:
Online Resource
ISSN:
2042-6496
,
2042-650X
Language:
English
Publisher:
Royal Society of Chemistry (RSC)
Publication Date:
2022
detail.hit.zdb_id:
2578152-2
SSG:
21
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