Arabinoxylan and Β-Glucan Synergistically Inhibit Starch Gelatinization and Retrogradation by Mimicking the Structure of Various Cereal Endosperm

Abstract

Presently, there is minimal research on the synergy of arabinoxylan (AX) and (1,3) (1,4)-β-D-glucan (BG) and the possible positive effects on starch processing characteristics and extended product shelf lives. To further improve starch processing characteristics, we constructed AX/BG-coated starch granules mimicking the structure of various cereal endosperm and explored the effect of the synergy between AX and BG on starch gelatinization and starch retrogradation using rheology, thermal stability analysis, X-ray diffraction analysis, spectroscopy, and low-field nuclear magnetic resonance techniques. When the AX/BG ratio was 1:1, the synergistic effect on suppressing starch gelatinization and maintaining the thermal stability of the AX/BG-starch complex gel was optimal. The combined addition of AX/BG effectively reduced gel hardness after starch retrogradation and prevented the aggregation and association of amylose. When the addition ratio of AX/BG is 1:2, an optimal inhibitory effect on the retrogradation of wheat starch was achieved.

Keywords: Arabinoxylan, β-glucans, wheat starch, Gelatinization, Retrogradation