| Wheat is an important food source for about 35% of the global population.Starch,as an important source of nutrition for the human body,plays an important role in providing energy metabolism,which is very important for the normal functioning of the body.However,native starch has many functional limitations,which limit its application.Therefore,this paper takes wheat starch and laminarin as the main research objects,uses traditional heating method to prepare laminarin-wheat starch mixture system.The interaction mechanism of laminarin with wheat starch and its regulation effect on the digestion of wheat starch were systematically studied through the physicochemical properties,multi-scale structural properties and digestive properties,it was applied to laminaria-wheat noodles,in order to explore new directions for the further processing of laminaria products and the application of wheat starch.(1)Effects of laminarin on physicochemical properties of wheat starchThe physical and chemical properties of laminarin and wheat starch mixture system were studied.The results showed that laminarin and starch aggregated to form aggregates,the interaction between laminarin and starch caused the change of physical and chemical properties of wheat starch.The results of particle size distribution showed that the aggregation capacity of wheat starch was improved under the action of laminarin,and the aggregation capacity of wheat starch was larger,which decreased the solubility of wheat starch.Laminarin and amylose were bonded in the form of hydrogen bond and covered on the surface of wheat starch,which inhibited the expansion of starch.In addition,laminarin was connected with starch chains to form gel network,which increased the content of bound water in the system.(2)Effects of laminarin on structural and in vitro digestibility of wheat starchThe multi-scale structure of laminarin-wheat starch mixture was further studied.The results showed that laminarin promoted the rapid rearrangement of crystallization region and improved the crystallinity of wheat starch by increasing the effective concentration of free starch chains.The changes of short-range order and helical structure of wheat starch indicated that more hydrogen bonds were formed between laminarin and starch chains,which promoted the aggregation of starch chains.By observing the particle morphology of the mixture,it can be found that the laminarin interconnects with the broken starch granules through hydrogen bonding,which makes the starch granules aggregate,become thicker and larger.The results of in vitro digestion of laminarin-wheat starch showed that the hydrolysis rate of the mixtures decreased significantly due to the increase of the proportion of starch crystal region and the degree of short-range order,which indicated that the addition of laminarin-wheat starch could make it have a certain ability to resist enzymatic hydrolysis.(3)Effects of Laminaria powder on quality and digestive properties of wheat noodlesBy adding laminaria powder to wheat noodles,it was found that the addition of laminaria powder could improve the cooking properties of wheat noodles by reducing the cooking loss of noodles,increasing the expansion index and water absorption.After adding laminaria powder,the hardness of wheat noodles increased and the viscosity and cohesiveness decreased,which proved that adding laminaria powder could improve the texture properties of wheat noodles.In addition,the wheat noodles containing 1% and 2% laminaria powder were significantly higher in sensory evaluation than the control wheat noodles.The addition of laminaria powder can also significantly delay the digestion of wheat noodles and the release of glucose.The results indicated that the addition of laminaria powder could improve the quality properties of wheat noodles and delay the digestion of wheat noodles. |
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