Inhibition of gelatinized rice starch retrogradation by rice bran protein hydrolysates

Niu, Liya; Wu, Leiyan; Xiao, Jianhui

doi:10.1016/j.carbpol.2017.07.070

Cited by 90 publications

(48 citation statements)

References 34 publications

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“…With continued heating and shear force, the starch granules break and the viscosity rapidly drops to a minimum. Upon cooling and keeping at 50 °C, the amylose molecules aggregate to form a gel, resulting in the risen viscosity …”

Section: Resultsmentioning

confidence: 99%

“…The spray‐dried PRS‐GCPHs complexes was mounted onto a specimen stub using double‐sided carbon and subsequently coated with gold prior to SEM (FEI Quanta 250, FEI, USA) observation at 10 kV …”

Section: Methodsmentioning

confidence: 99%

“…Operating conditions were 40 kV, 40 mA, 0.154 nm, and diffraction angle (2 θ ) between 4 and 40° at a rate of 2° min −1 . The relative crystallinity (%) was calculated by the following method of Bemiller et al and Xiao et al On the diffractogram, the area of peaks above the smooth curve mapped by Jade version 6.5 software was clarified as the crystalline portion.…”

Section: Methodsmentioning

confidence: 99%

“…After diluting to 0.1 mg mL −1 of the solutes in deionized water, 5 μL of the diluted mixture was spread evenly onto a freshly cleaved mica sheet. After vacuum drying for 15 min at 45 °C, the samples were scanned using a rectangular cantilever probe, and the topographic images were characterized with the SCANASYST‐AIR mode …”

Section: Methodsmentioning

confidence: 99%

“…Starch‐containing foods (SCFs) are the most important source of carbohydrates in the human diet . However, evidences have shown that SCFs with a high glycemic index over the long term are enhancing the risks of diet‐related diseases, such as type II diabetes, obesity, and cardiovascular disease, which cannot meet consumers’ demands .…”

Section: Introductionmentioning

confidence: 99%

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Preparation of an In Vitro Low‐Digestible Rice Starch by Addition of Grass Carp Protein Hydrolysates and Its Possible Mechanisms

Xiao

Niu

et al. 2018

Starch Stärke

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Starch‐containing foods with a high glycemic index and deficiency protein cannot meet the consumers’ proactive demand. Thus, the objective of this work is to test the effect of the presence of grass carp protein hydrolysates (GCPHs) on the digestive and structural properties of pristine rice starch (PRS) during the treatment of high pressure homogenization in combination with spray‐drying (HPH‐SP), and its possible mechanisms. The results show that, when the mass ratio of PRS: GCPHs increases from 100:0 to 100:15 during HPH‐SP treatment, the presence of GCPHs significantly increases the contents of slowly digestible starch (SDS) from 7.8 to 23.0%, and resistant starch (RS) from 10.7 to 25.3% in PRS‐GCPHs complexes after gelatinization, respectively. Structures based on SEM, XRD, ATR‐FTIR, and SAXS show that, compared to HPH‐SP treatment alone, HPH‐SP treatment in the presence of GCPHs can remarkably destroy crystallinity, shorten branch chain content, lower the IR ratio of 1045/1022 cm−1, bragg spacing and lamellar peak intensity of PRS, and strengthen rigidity of PRS‐GCPHs complexes granules, which can play a significant role in increasing the contents of SDS and RS. Moreover, gelatinized PRS‐GCPHs rapidly assembles and aggregates to form more space hindrance and inhibit amylase close to leaching amylose, chained, or even branched amylopectin, which can be also attributed to the increased contents of SDS and RS authenticated by the observations of RVA, AFM, and representative images. These findings suggest that the presence of GCPHs during HPH‐SP treatment can be potently employed for preparing in vitro low digestible starch.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Preparation of an In Vitro Low‐Digestible Rice Starch by Addition of Grass Carp Protein Hydrolysates and Its Possible Mechanisms

Xiao

Niu

et al. 2018

Starch Stärke

Self Cite

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Role of pea protein isolate in modulating pea starch digestibility: insights from physicochemical and microstructural analysis

Kuang,

Yang,

et al. 2024

J Sci Food Agric

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BackgroundUnderstanding the interactions between protein and starch was crucial in revealing the mechanisms by which protein influence starch digestibility. This study investigated the impact of different contents of pea protein isolate (PPI) on the physicochemical properties and digestibility of pea starch (PS).ResultsThe results demonstrated that as the content of PPI increased from 0 to 12%, the digestion of PS decreased by 12.3%. Rheological analysis indicated that PPI primarily interacted with molecular chains of PS through hydrogen bonds. Increasing the content of PPI resulted in a 30.6% decrease in the hardness of the composite gels, accompanied by a 10% reduction in the short‐ordered structure of PS. This hindered the formation of molecular aggregation and resulted in a loose and disordered gel network structure. The microstructure confirmed that the attachment of PPI to PS served as a physical barrier, impeding the starch digestibility.CONCLUSIONIn summary, the primary mechanism by which PPI inhibited PS digestion involved steric hindrance exerted by PPI and its interaction with PS via hydrogen bonds. These findings contribute to a better understanding of the interaction mechanisms between PS and PPI and offer insights for the optimal utilization of pea resources.This article is protected by copyright. All rights reserved.

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Differences in Retrogradation Characteristics of Pregelatinized Rice Starch Prepared Using Different Water Content

Zhao

Jin

et al. 2021

Starch Stärke

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Pregelatinized starch improves the properties of natural starch. In this study, differences in retrogradation characteristics of pregelatinized rice starch prepared using different water content are investigated based on their thermal properties, recrystallization, and short‐range ordered structure. The results show that the difference in water content during gelatinization is one of the factors that affects the retrogradation rate of pregelatinized starch. With a decrease in water content during the preparation of pregelatinized starch, the enthalpy, relative crystallinity, and the 1047 cm−1/1022 cm−1 ratio of retrogradation starch shows an upward trend. This is mainly because the different water content affects the amylose content of insoluble starch in pregelatinized starch. For pregelatinized starch, the higher amylose content in precipitate (insoluble pregelatinized starch) is more likely to cause intermolecular aggregation to promote recrystallization and the formation of an ordered structure. The findings also indicate that soluble starch and leached amylose could participate in starch retrogradation with the migration of water. Therefore, the high amylose content of the insoluble component and the existence of leached amylose in pregelatinized rice starch are found to have positive effects on starch retrogradation.

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Inhibition of gelatinized rice starch retrogradation by rice bran protein hydrolysates

Cited by 90 publications

References 34 publications

Preparation of an In Vitro Low‐Digestible Rice Starch by Addition of Grass Carp Protein Hydrolysates and Its Possible Mechanisms

Preparation of an In Vitro Low‐Digestible Rice Starch by Addition of Grass Carp Protein Hydrolysates and Its Possible Mechanisms

Role of pea protein isolate in modulating pea starch digestibility: insights from physicochemical and microstructural analysis

Differences in Retrogradation Characteristics of Pregelatinized Rice Starch Prepared Using Different Water Content

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