Multiscale structure barrier of whole grains and its transformation during heating as starch digestibility controllers in digestive tract: A review
文献类型： 外文期刊
作者： Chen, Xiaoyu 1 ; Zhu, Ling 1 ; Zhang, Hui 1 ; Wu, Gangcheng 1 ; Cheng, Lilin 2 ; Zhang, Yayuan 3 ;
作者机构： 1.Jiangnan Univ, Natl Engn Res Ctr Funct Food, Collaborat Innovat Ctr Food Safety & Qual Control, Sch Food Sci & Technol, Wuxi 214122, Peoples R China
2.Henan Agr Univ, Coll Food Sci & Technol, Zhengzhou 450002, Henan, Peoples R China
3.Guangxi Acad Agr Sci, Agrofood Sci & Technol Res Inst, Nanning, Peoples R China
关键词： Whole grains; Microstructure; Starch digestion barriers; Heating effects; Digestive tract changes
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）
ISSN： 0268-005X
年卷期： 2025 年 159 卷
页码：
收录情况： SCI
摘要： Grain proteins, lipids, and non-starch polysaccharides form structural barriers, inhibiting starch digestion; heating and in vivo physicochemical processes significantly alter the microstructure of these barriers, reducing their inhibition of starch digestion. Wet and dry heating affect the structural integrity of the barriers in markedly different ways, whereas the structural disassembly of the barriers in oral-gastrointestinal tract largely determines their contribution to starch digestibility. The internal and external factors that affect the structural barriers impeding starch digestion have yet to be thoroughly scrutinized. Here, we review the intrinsic properties of the different scale structural barriers in grains. Specifically, we provide a summary of the effects of wet and dry heating on the structure and function of grain barriers, as well as the mechanical and biochemical degradation of the structural barriers by oral, gastric, and intestinal digestion. This review delves into the regulation of structural barriers in whole grains by heating and in vivo physicochemical processes, and provides valuable strategies for processing slow-digested healthy grains.
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