Effects of trehalose on physicochemical properties and in vitro simulated digestion of different crystalline starches.

The study aimed to investigate the effects of trehalose (TL) on the physicochemical properties and in vitro digestion behavior of different crystalline starches (A-type corn starch (CS), B-type potato starch (PS), and C-type cassava starch (TS)). The results showed that after adding TL (0-2%), the peak viscosity and setback value of CS decreased, whereas the peak viscosity of PS increased first and then decreased, and both the peak viscosity and setback viscosity of TS increased continuously. Moreover, the appropriate amount of TL (2%) enhanced the pseudoplastic behavior of CS gel and TS gel, reduced the pseudoplastic behavior of PS, and improved the viscoelastic properties of the three starch gels. XRD revealed that TL inhibited the recrystallization of CS but promoted the recrystallization of PS and TS. In vitro digestion simulation demonstrated that the influences of TL on starch hydrolysis were dependent on starch crystalline type. TL could slow the hydrolysis rate of PS and TS and continuously elevate their resistant starch (RS) contents with increasing TL concentration; by contrast, RS content of CS slightly declined upon TL supplementation. These results provide a theoretical reference for the application of TL in starch-based foods and the development of starch-based foods with specific functional properties.