BACKGROUND The polysaccharides has been expected to have a suppressive effect on starch digestibility by blending. The objective of this study was to investigate the effects of anionic (xanthan gum), neutral (guar gum) and cationic (chitosan) polysaccharides on the in vitro digestibility of raw and gelatinized starch using 6 potato cultivars differing in phosphorus content. RESULTS By comparing the starch digestibility between potato cultivars, a significant difference was observed for the raw starches, and Benimaru, which is a potato cultivar containing a higher proportion of short-chain amylopectin and the lowest phosphorus content in starch, showed a distinctly faster rate of starch hydrolysis. The added polysaccharides decreased the extent of digestion of both raw and gelatinized starches. No significant correlation between phosphorus content and the extent of starch digestion was observed in mixed systems; whereas significant correlations were noted between the extent of starch digestion and Rapid Visco Analyser parameters. The extent of raw and gelatinized starch digestion negatively corelated with pasting temperature, initial viscosity before heating and peak viscosity (P < 0.01). CONCLUSION The added polysaccharides were observed to decrease the starch digestibility and their suppressive effects were mainly dependent on the increase of viscosity rather than chemical interactions. A combination of potato cultivar and type of polysaccharides was proved to be important for nutritional value of potato starch. This article is protected by copyright. All rights reserved.

中文翻译：

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阴离子、中性和阳离子多糖对生马铃薯淀粉和糊化马铃薯淀粉体外消化率的影响

背景技术通过混合，人们期望多糖对淀粉消化率具有抑制作用。本研究的目的是使用 6 个磷含量不同的马铃薯品种，研究阴离子（黄原胶）、中性（瓜尔胶）和阳离子（壳聚糖）多糖对生淀粉和糊化淀粉体外消化率的影响。结果比较马铃薯品种间淀粉消化率，生淀粉存在显着差异，红丸是短链支链淀粉含量较高、淀粉中磷含量最低的马铃薯品种，消化率明显加快。淀粉水解。添加的多糖降低了生淀粉和糊化淀粉的消化程度。在混合系统中，磷含量与淀粉消化程度之间没有显着相关性；而淀粉消化程度与快速粘度分析仪参数之间存在显着相关性。生淀粉和糊化淀粉的消化程度与糊化温度、加热前初始粘度和峰值粘度呈负相关（P < 0.01）。结论观察到添加的多糖会降低淀粉消化率，其抑制作用主要取决于粘度的增加而不是化学相互作用。马铃薯品种和多糖类型的组合被证明对马铃薯淀粉的营养价值很重要。本文受版权保护。版权所有。