Effect of β-glucans with different molecular weights on pasting, rheological, texture properties, and in vitro digestibility of normal and waxy highland barley starches

作者：Xueqing Wang, Ruoqi Sun, Xuebin Wang, Xiangping Zhang, Shuoya Zeng, Jingjing Yang, Lang Jia, Jingfeng Li, Bei Fan, Jia Liu, Yatao Huang, Fengzhong Wang, Lili Wang · 发表于：Food Chemistry X · 年份：2025 · DOI：10.1016/j.fochx.2025.103281 · 被引用次数：1 · 研究领域：Food composition and properties、Polysaccharides and Plant Cell Walls、Proteins in Food Systems

This study investigated the impact of low, medium, and high molecular weight β-glucans on physicochemical properties and in vitro digestibility of normal (NHBS) and waxy highland barley starches (WHBS). Results indicated that β-glucans with different molecular weights had varying effects on HBS properties. High molecular weight β-glucan (HBG) significantly increased the pasting temperature and gelatinization enthalpy of two HBS, and reduced the apparent viscosities. The firmness of NHBS was decreased after adding β-glucans, while the opposite result was observed in WHBS. Structural analysis showed HBG formed stronger interactions with two HBS, resulting in a more ordered structure. LF-NMR analysis revealed that β-glucans had water-binding capacities, and their interaction with water limited water access to HBS and reduced water mobility. In vitro digestion indicated that HBG significantly decreased the digestibility of NHBS and WHBS to 67.87 % and 73.85 %, respectively. HBG improved the HBS properties through its interaction with HBS and water.