Abstract This study compared the different effects of pectin (PE) and κ-carrageenan (CG) on the multilevel structures (i.e. granule, crystallites, helices, fractals, and short-range order) and in vitro digestibility of extruded rice starch (MERS). The addition of either PE or CG altered the multiscale structures, increased the resistant component (RC) content, and reduced predicted glycemic index (pGI), with CG being more effective especially at a low content. CG led to the growth of molecular aggregates (α), single-helices, and V-type crystals (XV). PE resulted in higher contents of double-helices and A + B-type crystals (XA+B) and enhanced the short-range order (R1045/1022) and particle compactness. Pearson correlation analysis indicates that, for MERS/PE, the slowly-digestible component (SDC) and RC contents were influenced by different factors in the sequence of total crystallinity (XTotal) > XA+B > XV > single-helix content > α > R1045/1022 > double-helix content. For MERS/CG, the RC content was affected by XTotal > single-helix content > XV.

中文翻译：

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果胶和κ-卡拉胶对膨化大米淀粉多尺度结构和体外消化率的不同影响

摘要 本研究比较了果胶（PE）和κ-卡拉胶（CG）对挤压大米淀粉（MERS）多级结构（即颗粒、微晶、螺旋、分形和短程有序）和体外消化率的不同影响。 . 添加 PE 或 CG 改变了多尺度结构，增加了抗性成分 (RC) 含量，并降低了预测血糖指数 (pGI)，其中 CG 更有效，尤其是在低含量时。CG 导致分子聚集体 (α)、单螺旋和 V 型晶体 (XV) 的生长。PE 导致双螺旋和 A + B 型晶体 (XA+B) 的含量更高，并增强了短程有序 (R1045/1022) 和颗粒致密性。Pearson 相关分析表明，对于 MERS/PE，慢消化组分（SDC）和RC含量受不同因素影响，总结晶度（XTotal）>XA+B>XV>单螺旋含量>α>R1045/1022>双螺旋含量。对于 MERS/CG，RC 含量受 XTotal > 单螺旋含量 > XV 的影响。