The addition of crosslinked corn bran arabinoxylans with different gelling characteristics was associated with the pasting, rheological, structural, and digestion properties of corn starch

Crosslinked corn bran arabinoxylan (CLAX) is a food hydrocolloid that can be applied to improve the physicochemical and digestion properties of starch. However, the impact of CLAX with different gelling characteristics on starch properties remains elusive. Here, high cross-linked arabinoxylan (H-CLAX), moderate crosslinked arabinoxylan (M-CLAX), and low crosslinked arabinoxylan (L-CLAX) were fabricated to investigate their effects on the pasting, rheological, structural, and in vitro digestion property of corn starch (CS). The results showed that H-CLAX, M-CLAX, and L-CLAX differently increased the pasting viscosity and gel elasticity of CS, with H-CLAX exhibiting the greatest effect. The structural characterization of CS-CLAX mixtures showed that H-CLAX, MCLAX, and L-CLAX differently enhanced the swelling power of CS and increased the hydrogen bonds between CS and CLAX. Furthermore, the addition of CLAX (especially H-CLAX) significantly reduced both the digestion rate and extent of CS, probably due to the increased viscosity and the formation of the amylose-polyphenol complex. This study provided new insights into the interaction between CS and CLAX, and could help to develop healthier foods with slow starch digestibility.

Automated summary

This study investigated the effects of crosslinked corn bran arabinoxylan (CLAX) with different gelling characteristics on the properties of corn starch. It was found that CLAX increased the pasting viscosity and gel elasticity of corn starch, with high cross-linked arabinoxylan (H-CLAX) having the greatest effect. The addition of CLAX, especially H-CLAX, also significantly reduced the digestion rate and extent of corn starch, possibly due to increased viscosity and the formation of the amylose-polyphenol complex. This study provides new insights into the interaction between corn starch and CLAX and could contribute to the development of healthier foods with slower starch digestibility.