Ultra-high pressure processing enhances structural, rheological and in vitro digestibility properties of rice starch‑calcium gluconate complexes
Sixuan Zhao, Xinhua He, Yue Wang
TL;DR
Ultra-high pressure processing improves rice starch properties for use in semi-solid and low-digestibility foods.
Contribution
This study pioneers the use of ultra-high pressure processing for rice starch-calcium gluconate complexes.
Findings
UHP at 500 MPa produces complexes with low viscosity and high gel fluidity.
UHP at 200 MPa increases resistant starch content to 36%, surpassing conventional methods.
Abstract
Calcium gluconate (CG) is widely used as both a nutrient fortifier and starch modifier. This study pioneers the application of ultra-high pressure (UHP) processing for the preparation of rice starch-CG complexes, in comparison to conventional hydrothermal (H) treatment. The structural characteristics, rheological properties and in vitro digestibility of the complexes were systematically investigated. UHP at 500 MPa yielded complexes with markedly lower pasting viscosity but superior gel fluidity and syneresis stability, ideal for smooth semi-solid foods requiring controlled water release. Meanwhile, UHP at 200 MPa increased resistant starch (RS) content to 36.00 %, significantly surpassing H results and highlighting its potential in low-digestibility functional foods. Although both methods improved solubility and reduced viscoelasticity, UHP enabled precise, pressure-dependent…
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Taxonomy
TopicsFood composition and properties · Microbial Inactivation Methods · Proteins in Food Systems