亲水胶体对萌发青稞淀粉结构和理化特性的影响OA

To investigate the effects of different hydrocolloids(GA,GG,KG,CS and XG)on the gel structure,physicochemical properties,and digestive characteristics of germinated highland barley starch,germinated highland barley starch and hydrocolloids were used as raw materials to prepare starch-hydrocolloids gels through gelatinization.The gels were then analyzed for their morphology,crystalline structure,short-range ordered structure,pasting viscosity properties,texture properties,and digestive characteristics.The results showed that the addition of hydrocolloids significantly altered the microstructure of the germinated highland barley starch gel,resulting in smaller pores and a denser network.After adding hydrophilic colloids,the diffraction peak intensity of the gel decreased,but the crystalline structure remained unchanged,while the DD and DO of the gel decreased.GA reduced the system's viscosity,whereas GG and KG promoted an increase in the retrogradation value.GG and CS enhanced the gel's hardness but generally impaired its elasticity;CS reduced the gel's cohesiveness,while GG improved its chewiness.Hydrocolloids significantly slowed the digestion rate of germinated highland barley starch,increased the content of SDS and RS,and delayed digestion speed,which may help control blood glucose levels.The addition of hydrophilic colloids can retard the digestion of ger-minated highland barley starch and improve its pasting viscosity properties,providing a theoretical ba-sis for developing germinated highland barley starch-based foods.