Dynamic structural changes of Chinese yam starch-konjac glucomannan complexes during hydrolysis: Molecular...

While the structural properties of starch-konjac glucomannan (KGM) complexes are well-characterized, their hydrolysis products at specific time points during digestion have not been analyzed. This study investigated the time-dependent protective role of KGM on Chinese yam starch during enzymatic hydrolysis by analyzing the structural changes in hydrolysis products at critical time points (20 and 120 min). To this end, starch-KGM complexes were prepared via heat-moisture treatment (HMT), and the correlation between their structural evolution and digestive behavior was established. Results showed that KGM significantly reduced rapidly digestible starch (RDS) and increased resistant starch (RS) by coating granules and stabilizing amorphous regions. Native starch underwent rapid RDS degradation, whereas the complexes facilitated the gradual degradation of slowly digestible starch (SDS). Hydrogen bonding was identified as the dominant stabilizing force. This protective mechanism was further evidenced by structural changes in the hydrolysis products, including increased crystalline lamellae thickness, a higher glucose dialysis retardation index, and the appearance of new FT-IR peaks at 1650 and 1560 cm^-1. These findings demonstrate that digestive behavior is determined not only by the hydrolysis time points, but more importantly by the molecular structure of the substrate. The structural and functional changes suggest that starch-KGM complexes can serve as effective functional ingredients to promote glycemic homeostasis, providing a theoretical basis for designing foods with tailored glucose release profiles.