ArticleFoods (Basel, Switzerland)2025
Exploring the Role of Tamarind Seed Polysaccharides in Modulating the Structural, Digestive, and Emulsion Stability Properties of Waxy Corn Starch Composites.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Effect of Tamarind Seed Polysaccharide on the Quality Characteristics and In Vitro Digestibility of Frozen Steamed Buns.Gels (Basel, Switzerland) · 2026Article
- Perillaldehyde reduces mitochondrial oxidative stress damage by regulating KCNT2/NR1D1 protein activity in vascular dementia rats.Molecular biology reports · 2026Article
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Authors and funding
6 authors.
Funding
Abstract
This study investigated the effects of tamarind seed polysaccharide (TSP) on the structural characteristics, digestibility, and emulsifying properties of waxy maize starch (WMS), as well as their interaction mechanisms. WMS-TSP complexes were prepared via complexes to improve starch's physical and functional properties. Native WMS showed smooth spherical granules, while WMS-TSP samples formed freeze-drying-induced honeycomb structures (~200-250 μm). In vitro digestion indicated that WMS-TSP systems (5-15%) reduced RDS by 20.1-24.11% relative to native WMS (41% ± SD), suggesting a potential to attenuate postprandial glycemic responses. Fourier-transform infrared (FT-IR) spectroscopy revealed that TSP interacted with WMS mainly through non-covalent bonds such as hydrogen bonding, while influencing the degree of crystallinity without generating new crystalline polymorphs. In corn oil-based emulsions, the WMS-TSP composites showed strong viscoelastic behavior, with elevated storage (G') and loss (G″) moduli, together with improved storage stability. These findings highlight the synergistic potential of WMS and TSP in enhancing the functionality of starch-based systems and provide insights into the role of polysaccharides in food structure and digestion regulation.
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