Physicochemical properties and in vitro starch digestibility of wheat starch/rice protein hydrolysate complexes

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2022-04-01 DOI:10.1016/j.foodhyd.2021.107348

Li Lin, Xietian Yu, Yuchen Gao, Liping Mei, Zhijie Zhu, Xianfeng Du

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引用次数: 32

Abstract

In this study, wheat starch (WS) and rice protein hydrolysates (RPHs) RPH2 and RPH4 were subjected to hydrothermal treatment to explore the interaction between the two and the relationship between this interaction and starch digestibility in vitro. Rice protein hydrolysates limit the hydration and expansion of starch, increase the gelatinization temperature and decrease the gelatinization enthalpy. The addition of hydrolysates showed a potent ability to mitigate starch digestion. Compared with the content of WS, the contents of the slowly digested starch and resistant starch in the WS-12%RPH4 complexes increased from 31.4% and 36.1%to 33.3% and 46.7%, respectively. RPH2 and RPH4 had similar but different effects on starch properties. RPH changed the water distribution by affecting the interactions between starch molecular chains, resulting in changes in the gel network. The recrystallization of starch molecules was inhibited by the addition of 4% and 8% RPH, while 12% RPH promoted defective but extensive co-crystallization. The phase separation induced by 20% RPH addition enhanced the interaction between amylopectin chains.

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小麦淀粉/大米蛋白水解物的理化性质及体外淀粉消化率

本研究对小麦淀粉(WS)和大米蛋白水解物(RPHs) RPH2和RPH4进行水热处理，探讨两者的相互作用及其与体外淀粉消化率的关系。大米蛋白水解物限制了淀粉的水化和膨胀，提高了糊化温度，降低了糊化焓。添加水解物显示出有效的减缓淀粉消化的能力。与WS含量相比，WS-12% rph4复合物中慢消化淀粉和抗性淀粉的含量分别从31.4%和36.1%增加到33.3%和46.7%。RPH2和RPH4对淀粉性质的影响相似但不同。RPH通过影响淀粉分子链之间的相互作用来改变水分分布，从而导致凝胶网络的变化。4%和8% RPH的加入抑制了淀粉分子的再结晶，12% RPH的加入促进了有缺陷但广泛的共结晶。20% RPH诱导的相分离增强了支链淀粉链间的相互作用。

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文献相关原料

公司名称

产品信息

阿拉丁

Amyloglucosidase

￥15.00~￥45166.16

阿拉丁

α-Amylase

￥35.00~￥7050.00

索莱宝

Alkaline proteinase

索莱宝

Alkaline proteinase

上海源叶

Wheat starch

上海源叶

Dispase

来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.