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The effects of wheat bran anthocyanin extracts on wheat starch physicochemical properties, structure, and in vitro digestibility
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张
Z
J
Z
W
X
Z
C
F
X
DOI：10.1016/j.lwt.2026.119432.png)
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Abstract
En 中文
Colored wheat has gained substantial attention for its high anthocyanin content in the pericarp or aleurone layer, although further research is required to assess its use in functional foods. This study investigated the effects and mechanisms of purple and blue wheat bran anthocyanins (PWBA and BWBA) on the physicochemical properties and digestibility of wheat starch, using near-isogenic lines (NIL) of varied grain colors (purple, blue, and white) derived from Xiaoyan 22, a primary wheat variety in the Huanghuai wheat-growing region in China. Results showed that adding PWBA and BWBA lowered digestibility, with the order of reduction as follows: BWBA > PWBA (half-maximal inhibitory concentration: 4.48, 5.02). Additionally, PWBA and BWBA increased wheat starch thermal stability, lowered gelatinization enthalpy (from 8.8 J/g to 5.5 - 6.5 J/g), and inhibited short-term starch retrogradation. The activity of alpha-amylase was also reduced due to alterations in its tertiary and secondary structures. These findings will support the utilization of colored wheat and contribute to the development of low-glycemic index (GI) anthocyanin-enriched starch-based foods.
Keywords:
Colored wheat
Starch
Bran anthocyanin
Digestibility
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