Novel one-step method to construct gellan gum-zein core-shell structured starch beads for regulating starch digestion

Area of Science:

• Food Science and Technology
• Biomaterials Engineering
• Nutritional Science

Background:

• Starch digestibility impacts metabolic health, particularly for individuals with cardiovascular diseases and diabetes.
• Developing functional food ingredients to modulate starch digestion is crucial for dietary management.

Purpose of the Study:

• To develop a novel core-shell structured bead (gellan gum/corn starch@zein - GG/CS@Z) using a one-step method.
• To investigate the effect of this structure on starch digestibility and its potential as a functional food ingredient.

Main Methods:

• A one-step method combining ion crosslinking and antisolvent exchange was employed to synthesize GG/CS@Z beads.
• Characterization included SEM, CLSM, DSC, swelling tests, and in vitro digestion assays.
• Quantification of slowly digestible starch (SDS) and resistant starch (RS) was performed.

Main Results:

• SEM and CLSM confirmed the successful formation of GG/CS@Z core-shell structures.
• Encapsulation effectively inhibited starch swelling and gelatinization by limiting water accessibility.
• GG/CS@Z beads significantly increased SDS (34.07%) and RS (26.86%) content compared to native corn starch.

Conclusions:

• The developed GG/CS@Z core-shell beads offer a promising strategy to reduce starch digestibility.
• These beads hold potential as functional food ingredients for managing conditions like cardiovascular diseases and diabetes.