Low and high methoxyl pectin lowers on structural change and digestibility of fried potato starch

The study investigated the effect of the pectin (PEC) on structure changes, pasting property and digestibility of the fried potato starch (PS). Frying can cause starch granules disintegrate, and decrease the short-range ordered structures. All of these changes cause the fried starch to digest rapidly. The addition of the PEC can significantly reduce the structural change and lower the gelatinization behavior of the fried starch. Moreover, the fractions of slowly digestible starch (SDS) and resistant starch (RS) increased after addition of the PEC. The hydrolysis kinetic analysis indicated that PEC reduced the digestibility of the fried starch to a lower equilibrium hydrolysis percentage (C∞) and kinetic constant (k). This phenomenon was attributed to the ability of PEC to seclude some of water, thus reducing starch granule structural changes, as well as due to their ability to hinder the enzymes to access the starch granules and interfere with starch digestion process. •The effect of the pectin on the digestibility of the fried potato starch was evaluated.•Frying can cause starch granules disintegrate, and decrease the short-range ordered structures.•The intact granular morphology was preserved by the addition of pectin.•Both the Hmp and the Lmp reduced the digestibility of the fried potato starch.