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Updated: Aug 23, 2025
Analysis and Specification of Starch Granule Size Distributions
Published on: March 4, 2021
Insights into the rheological properties, multi-scale structure and in vitro digestibility changes of starch-β-glucan
Zongwei Hao1, Shengjun Han1, Huajian Xu1
1Food Processing Research Institute, China; Anhui Engineering Laboratory for Agroproducts Processing, China; Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
Abstract:
High amylose corn starch (HACS)-oat β-glucan (OBG) complex was prepared by ball milling treatment. The morphology and structure of the samples were characterized, and the digestibility of the samples was studied. SEM analysis showed that the grain structure of oat β-glucan-starch after ball milling showed an irregular aggregate shape. The rheological results indicated that the apparent viscosity of the solution of HACS-OBG complex prepared by ball milling, with the values of both G' and G″ decreasing on the increase of OBG addition. Multi-scale structure analysis showed that the disorder of the crystal structure and short-range structure of the HACS-OBG complex would lead to the decrease of the double helix structure content. In terms of digestibility, the RDS of the complex decreased from 75.88 % to 66.26 %, which suppressed the digestibility of starch. Molecular docking and quantum chemistry techniques further demonstrated the strong hydrogen bond interaction between HACS and OBG and the inhibition rate of OBG on the enzyme, which was conducive to the slow digestion of HACS-OBG complex. Therefore, ball milling treatment can promote the binding of OBG to starch, which may be an effective method for postprandial blood glucose control.
