Effects of yeast β‐glucan on gelatinization, structure and digestibility of potato starch

Abstract BACKGROUND Potato starch (PS) is widely used in food, but its application is limited because of its poor heat resistance and easy aging. Therefore, it is necessary to adopt some modification methods to improve its performance and expand its application range. RESULTS To improve these shortcomings of PS, the effect of yeast β ‐glucan (YG) at different concentrations (0%, 1%, 2% and 3%, w/v) on the gelatinization, structure and in vitro digestive properties of PS were investigated. The interaction of YG with PS was different because of different molecular weights. The addition of YG reduced the peak viscosity and increased the final viscosity of PS. YG made the texture of PS gel softer, and the effect of low molecular weight YG was more obvious. YG enhanced the thermal stability of PS. Fourier transform infrared spectroscopy showed that YG and PS interacted through hydrogen bonds. In addition, YG reduced the digestibility of PS in vitro . CONCLUSION Collectively, the addition of β ‐glucan to PS can serve as a new approach to enhance the technological properties of PS in food applications. These results will provide theoretical basis for PS to develop into functional food. © 2024 Society of Chemical Industry.