Effect and mechanism of glycerol monostearate dimer (GMS‐D) and baking‐treatment on the structure, in vitro digestion of gelatinized potato starch‐GMS‐D

摘要

Abstract With the increasing progress of society and in‐depth scientific research, dietary regulations, especially sustained glucose releases, are regarded as an effective and significant way to lighten or even cut the emergence of diabetes. In this research, the starch–lipid complex gelatinized potato starch‐glycerol monostearate dimer (GPS‐GMS‐D) was developed to provide a low‐glycemic index functional food component for type 2 diabetes. Briefly, the higher complexation index (CI, 71.02%), lower rapidly digestible starch (RDS, 35.57%), and lower estimated glycemic index (eGI, 52.34%) were referred to as GPS‐GMS‐D. It was assumed that the solid V‐type crystal structure, induced with the helix between GMS‐D and GPS due to high amylose, high saturation, and low steric hindrance, contributed to the lower digestibility. In addition, baking treatment for 5 min was systematically exerted to improve the flavor of GPS‐GMS‐D with a relatively high CI (59.98%) and low eGI (54.15%). It was believed that rapid dehydration and close interaction during baking treatment could slow down the decomposition of GPS‐GMS‐D and conversions of starch fractions. Therefore, these results suggested that the as‐developed GPS‐GMS‐D was a promising low GI functional dietary food component for diabetes mellitus, and a suitable baking post‐thermal treatment was successfully proposed to enhance the flavor of GPS‐GMS‐D. Practical Application The higher amylose and solid V‐type crystal structure in gelatinized potato starch‐glycerol monostearate dimer (GPS‐GMS‐D) would induce the formation of slowly digestive starch (SDS) and resistant starch (RS) to suppress enzymatic hydrolysis. Moreover, the flavor of GPS‐GMS‐D was enhanced with appropriate and moderate thermal processing (baking), which was likely to improve the quality of life of a person with diabetes. Thus, we believe that GPS‐GMS‐D is a promising functional food component for diabetes mellitus.