Effect of soluble dietary fiber from corn bran on pasting, retrogradation, and digestion characteristics of corn starch
Li Sheng, Yuqian Zheng, Zhilong Chen, Wenlong Xie, Liping Xiao, Dengji Gao, Jun Zhao
Abstract
This study investigated the effect of twin-screw extruded-enzymatically prepared soluble dietary fibers (EESDF) on various properties of CS. Results showed that adding EESDF decreased the viscosity and crystallinity. Incorporating 10 % EESDF reduced the peak and final viscosities of CS by 323 cP and 380 cP, respectively. When stored for 14 d, EESDF reduced the relative crystallinity (RC) and enthalpy of retrogradation (ΔHr) of CS. The RC and the ΔHr were reduced by 4.83 % and 41.53 %, respectively, when adding 10 % EESDF. The resistant starch content was increased by 6.7 % when stored for 0 d with the addition of 10 % EESDF. The eGI value was decreased when adding 10 % EESDF. These findings showed that EESDF inhibited the retrogradation and digestion of CS. They will provide a basis for using EESDF as a quality control for starchy foods and for using starch in soft gels and foods for dysphagic categories. • Adding EESDF reduced the viscosity of corn starch. • The excellent hydration capacity of EESDF helped starch gels retain more water. • Adding EESDF inhibited long- and short-term retrogradation of corn starch. • The addition of 10 % EESDF significantly reduced the digestibility of corn starch. • Adding EESDF decreased the eGI of CS to a certain extent.