Influence and underlying mechanism of soluble dietary fiber derived from Ganoderma Lucidum-fermented sweet potato residue on the physicochemical-digestive characteristics of wheat starch.

Metadata-grounded summary

Citation abstract

Chronic overconsumption of starchy foods has been associated with health risks including cardiovascular diseases and diabetes. Soluble dietary fiber (SDF) presents a promising solution for modifying starch-based food products. In this study, SDF extracted from sweet potato residue (SPR) before and after fermentation with Ganoderma lucidum was incorporated into wheat starch (WS) at varying proportions (0.2 %-0.8 %). Compared with unfermented SDF, the fermented SDF exhibited stronger intermolecular interactions and physical entanglement with WS. As the concentration of fermented SDF increased, the ratio of free water in the gel system increased, while the leaching of amylose (16.64 %-13.68 %), hardness (444-288 g) and chewiness (254.83-170.61) gradually decreased, resulting in the disruption of the WS network structure, increased crystallinity and thermal stability, and inhibition of starch retrogradation. Additionally, the content of resistant starch increased (44.87 %-51.15 %), and the starch digestibility rate decreased. This research furnishes a theoretical foundation for enhancing the resource utilization of SPR and developing functional starch-based foods with improved starch properties and low glycemic index.