Study on physicochemical properties of inulin-wheat starch blended systems and the interactions between the components

  • JI Xiaolong ,
  • YIN Mingsong ,
  • ZHAO Yang ,
  • CAO Tengzheng ,
  • GAO Jie ,
  • LIU Yanqi
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  • 1(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China)
    2(Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001,China)

Received date: 2021-06-26

  Revised date: 2021-08-06

  Online published: 2022-03-04

Abstract

The pasting, rheological, and in vitro digestibility properties of the inulin-wheat starch blended systems were investigated, and their interactions were analyzed. The results showed that for all viscosity parameters, the value of breakdown and setback of the blended systems significantly decreased, indicating that inulin inhibited the pasting of the blended systems and made the wheat starch more stable. All blended systems displayed typical non-Newtonian fluids with shear thinning behavior. With the increased concentration of inulin, the gel structure of inulin-wheat starch blended systems gradually changed from solid-like to liquid-like. Additionally, the results of in vitro digestibility analysis showed that the content of resistant starch in the blended systems increased with the increase of inulin concentration. The interaction force and infrared spectrum results suggested that the interactions between inulin and wheat starch were mainly intermolecular hydrogen bonding. This study can provide guidance for the development and application of inulin-starch based products.

Cite this article

JI Xiaolong , YIN Mingsong , ZHAO Yang , CAO Tengzheng , GAO Jie , LIU Yanqi . Study on physicochemical properties of inulin-wheat starch blended systems and the interactions between the components[J]. Food and Fermentation Industries, 2022 , 48(3) : 135 -140 . DOI: 10.13995/j.cnki.11-1802/ts.028472

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