Removal of proteins and lipids affects structure, in vitro digestion and physicochemical properties of rice flour modified by heat-moisture treatment

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-08-08 DOI:10.1002/jsfa.13804

Guiyuan Xiang, Wenfang Han, Tengfei Ma, Tianai Huang, Qinlu Lin, Xiangjin Fu, Ying Yang, Jiangtao Li, Peirui Li

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Abstract

BACKGROUND

The objective of this experiment was to investigate the role of endogenous proteins and lipids in the structural and physicochemical properties of starch in heat-moisture treatment (HMT) rice flour and to reveal their effect on starch digestibility under heat.

RESULTS

The findings indicate that, in the absence of endogenous proteins and lipids acting as a physical barrier, especially proteins, the interaction between rice flour and endogenous proteins and lipids diminished. This reduction led to fewer starch–protein inclusion complexes and starch–lipid complexes, altering the granule aggregation structure of rice flour. It resulted in a decrease in particle size, an increase in agglomeration between starch granules, and more surface cracking on rice granules. Under HMT conditions with a moisture content of 30%, slight gelatinization of the starch granules occurred, contributing to an increased starch hydrolysis rate. In addition, the elevated thermal energy effect of HMT enhanced interactions between starch molecular chains. These resulted in a decrease in crystallinity, short-range ordering, and the content of double-helix structure within starch granules. These structural transformations led to higher pasting temperatures, improved hot and cold paste stability, and a decrease in peak viscosity, breakdown, setback, and enthalpy of pasting of the starch granules.

CONCLUSION

The combined analysis of microstructure, physicochemical properties, and in vitro digestion characteristics has enabled us to further enhance our understanding of the interaction mechanisms between endogenous proteins, lipids, and starches during HMT. © 2024 Society of Chemical Industry.

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去除蛋白质和脂类会影响热水分处理改性米粉的结构、体外消化和理化特性。

实验背景本实验的目的是研究内源蛋白质和脂质对热水分处理（HMT）米粉中淀粉的结构和理化性质的作用，并揭示它们在热条件下对淀粉消化率的影响：结果：研究结果表明，在没有内源蛋白质和脂质（尤其是蛋白质）作为物理屏障的情况下，米粉与内源蛋白质和脂质之间的相互作用减弱。这种减少导致淀粉-蛋白质包合复合物和淀粉-脂质复合物减少，改变了米粉的颗粒聚集结构。这导致粒度减小，淀粉颗粒之间的团聚增加，米粒表面裂纹增多。在含水量为 30% 的 HMT 条件下，淀粉颗粒发生轻微糊化，导致淀粉水解率增加。此外，HMT 的热能效应增强了淀粉分子链之间的相互作用。这导致淀粉颗粒内的结晶度、短程有序性和双螺旋结构含量下降。这些结构转变提高了糊化温度，改善了热糊和冷糊的稳定性，降低了淀粉颗粒的峰值粘度、分解率、后退率和糊化焓：通过对微观结构、理化性质和体外消化特性的综合分析，我们进一步加深了对 HMT 过程中内源性蛋白质、脂类和淀粉之间相互作用机制的理解。© 2024 化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.