数字农科院2.0

Effects of psyllium polysaccharide with different molecular weights on the digestibility, physicochemical properties of rice starch, and interaction forces between them

文献类型： 外文期刊

作者： Xue Gong;Jiaxin Li;Zhigang Liu;Xuebing Xu;Yang Li;Yue Zhang;Fengzhong Wang;Li Tao Tong

作者机构：

关键词： Molecular weight;Psyllium polysaccharides;Rice starch

期刊名称： International Journal of Biological Macromolecules

ISSN： 0141-8130

年卷期： 2025 年 309 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： The effects of psyllium polysaccharides (PP) with different molecular weights (Mw) on the physicochemical characteristics, interaction forces, and digestibility of rice starch (RS) are methodically examined in this work. High-Mw PP (H-PP) (3.83 × 106 Da), medium-Mw PP (M-PP) (8.39 × 104 Da), and low-Mw PP (L-PP) (9.28 × 103 Da) were fractionated, characterized, and added to RS to clarify their effect on starch digestion. The results indicate that H-PP exhibited the most pronounced inhibitory effect on enzymatic hydrolysis, leading to a significant reduction in the estimated glycemic index (eGI) by enhancing the crystalline structure and short-range molecular order of RS. Mechanistic investigation revealed that PP molecules interact with RS through hydrogen bonding and electrostatic interactions, forming a structural barrier that impedes enzymatic accessibility. The intensity of these interactions was greatest in RS-H-PP and gradually decreased in RS-M-PP and RS-L-PP, corresponding with an increase in starch digestibility. These findings provide mechanistic insights into the molecular interactions regulating polysaccharide-starch systems and establish a theoretical basis for the development of functional starch-based foods with controlled glycemic responses.

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