Effect of three corn cellulose on physicochemical properties and in vitro digestibility of wheat starch

The effect of cellulose with varying molecular weights on the physicochemical and structural characteristics of wheat starch was examined. Rapid visco analysis (RVA) indicated that microcrystalline cellulose (MC), native cellulose (NC), and soluble cellodextrin (SC) enhanced peak and breakdown viscosities. However, setback, final viscosity, and pasting temperature showed a decreasing trend with increasing cellulose content. NC had the strongest thickening effect, and MC had the strongest inhibitory effect on the short-term retrogradation of wheat starch. The incorporation of NC and MC resulted in the formation of a layered, porous, and reticular structure in wheat starch, while SC led to a more compact morphology. Upon the addition of 1.2 % and 2.1 %, all three cellulose types notably reduced the rapidly digestible starch content and promoted an increase in resistant starch content. These findings provide fundamental information about applying cellulose during whole starch-based low-glycemic-index product processing. • MC has the strongest ability to inhibit short-term retrogradation of wheat starch. • The addition of NC and MC forms a layered, porous and reticular wheat starch structure. • The addition of SC forms a dense wheat starch structure. • RS proportion with 2.1 % SC increased from 25.0 % to 49.7 %.