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

Li, Lin; Yu, Xietian; GAO, Yu-chen; Mei, Li-Ping; Zhu, Zhijie; Du, Xiang

doi:10.1016/j.foodhyd.2021.107348

Cited by 55 publications

(10 citation statements)

References 41 publications

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“…The distance between the two ends was slightly longer in the three amylose–zein complexes than in the single-strand system. This difference probably reflects the steric hindrance between the amylose molecule and the inclusion ligand (zein) [ 4 ]. The amylose molecule exhibited smaller fluctuations in complexes than in the single-strand system due to the interaction between amylose and zein, as indicated by the more concentrated probability distribution of the end-to-end distances of the amylose molecule in the complexes than in the single-strand system.…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, the development of novel foods with starch of lower digestibility is receiving appreciable attention as a strategy for retarding rises in postprandial blood glucose levels and preventing excessive blood glucose concentrations. Several studies have demonstrated that interactions between starch and other food macromolecules (e.g., proteins) during food processing could reduce starch digestibility to a certain extent [ 3 , 4 ]. Clinical studies have indicated that exogenous proteins and their hydrolysates could mitigate starch digestion by forming complexes with starch, thereby lowering the glycemic response and ameliorating insulin resistance [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

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The Mechanism Underlying the Amylose-Zein Complexation Process and the Stability of the Molecular Conformation of Amylose-Zein Complexes in Water Based on Molecular Dynamics Simulation

Wang

Dai

et al. 2023

Foods

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The aim of this study was to employ molecular dynamics simulations to elucidate the mechanism involved in amylose–zein complexation and the stability of the molecular conformation of amylose–zein complexes in water at the atomic and molecular levels. The average root mean square deviation and radius of gyration were lower for amylose–zein complexes (1.11 nm and 1 nm, respectively) than for amylose (2.13 nm and 1.2 nm, respectively), suggesting a significantly higher conformational stability for amylose–zein complexes than for amylose in water. The results of radial distribution function, solvent-accessible surface area, and intramolecular and intermolecular hydrogen bonds revealed that the amylose–zein interaction inhibited water permeation into the amylose cavity, leading to enhanced conformational stabilities of the V-type helical structure of amylose and the amylose–zein complexes. Furthermore, the amylose in amylose–zein complexes displayed the thermodynamically stable 4C1 conformation. These findings can provide theoretical guidance in terms of the application of protein on starch processing aiming to improve the physicochemical and functional properties of starch (such as swelling capacity, pasting properties, and digestibility) for developing novel low-digestibility starch–protein products.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Mechanism Underlying the Amylose-Zein Complexation Process and the Stability of the Molecular Conformation of Amylose-Zein Complexes in Water Based on Molecular Dynamics Simulation

Wang

Dai

et al. 2023

Foods

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“…The swelling characteristic was the dynamic process of starch gelatinization. The swelling reaction of starch reflects the main characteristic of amylopectin, strength of starch crystallization, and compactness of starch granules [ 4 , 13 , 32 ].…”

Section: Results and Analysismentioning

confidence: 99%

Analysis and Research on Starch Content and Its Processing, Structure and Quality of 12 Adzuki Bean Varieties

Zhang

Dong

Yao

et al. 2022

Foods

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Investigating starch properties of different adzuki beans provides an important theoretical basis for its application. A comparative study was conducted to evaluate the starch content, processing, digestion, and structural quality of 12 adzuki bean varieties. The variation ranges of the 12 adzuki bean varieties with specific analyzed parameters, including the amylose/amylopectin (AM/AP) ratio, bean paste rate, water separation rate, solubility, swelling power and resistant starch (RS) content level, were 5.52–39.05%, 44.7–68.2%, 45.56–54.29%, 6.79–12.07%, 11.83–15.39%, and 2.02–14.634%, respectively. The crystallinity varied from 20.92 to 37.38%, belonging to type BC(The starch crystal type is mainly type C, supplemented by type B). In correlation analysis, red and blue represent positive and negative correlation, respectively. Correlation analysis indicated that the termination temperature of adzuki bean starch was positively correlated with AM/AP ratio. Therefore, the higher the melting temperature, the better the freeze–thaw stability. The 12 varieties were divided into Class I, Class II, and Class III by cluster analysis, based on application field. Class I was unsuitable for the diabetics’ diet; Class II was suitable for a stabilizer; and Class III was suitable for bean paste, mixtures, and thickeners. The present study could provide a theoretical basis for their application in the nutritional and nutraceutical field.

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“…Starch–protein interactions may have also affected the RVA parameters. Protein bodies located on the surface of starch granules can unfold upon heating, forming a network that can retard swelling of the starch granules as well as protect the granules from disruption during shearing under high temperature (Lin et al, 2022), leading to lower peak viscosity and breakdown, respectively. In addition, the inhibitory effect of protein on starch retrogradation was previously reported, which could be due to enhanced amylose–protein interactions with fewer amylose–amylose interactions in flour systems (Hamdani et al, 2020; Pang et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical properties and viscoelastic behavior of rice–mung bean composite flour systems as potential ingredients for plant‐based foods

2022

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Background and Objectives Composite flour (CF) from cereals and legumes has been used to formulate plant‐based and/or gluten‐free food products. Fundamental knowledge regarding the properties of CF is required to formulate food products with desirable qualities. This study aimed to investigate the pasting properties, thermal properties, and viscoelastic behavior of CF, containing rice flour (RF), mung bean flour (MF), and mung bean protein concentrate (MPC). The protein contents of the CF were 17.6%‐23.6% on a wet basis. Findings The CF containing the highest proportion of RF had the highest pasting temperature, peak viscosity, breakdown, setback, and melting enthalpy of retrograded amylopectin. The deconvoluted thermogram from differential scanning calorimetry (DSC) clearly distinguished the endotherms that arose from starch gelatinization, protein denaturation, and melting of the amylose−lipid complex. The gelatinization endotherm of CF was mainly governed by RF. CF containing a higher proportion of RF and MPC had stronger elastic behavior. Conclusions The type and composition of the flour greatly affected the physicochemical and viscoelastic properties of the CF. RF played an important role in the pasting and thermal properties of the CF samples. Combining RF and MPC could be used to enhance the elastic behavior of dough from CF systems. Significance and Novelty Deconvoluted DSC peaks provided insight into the multiple thermal transitions that occurred during the processing of CF‐based foods. The overall results from this study could help in the formulation of food containing rice−mung bean CF in excess water or in a dough system.

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

Cited by 55 publications

References 41 publications

The Mechanism Underlying the Amylose-Zein Complexation Process and the Stability of the Molecular Conformation of Amylose-Zein Complexes in Water Based on Molecular Dynamics Simulation

The Mechanism Underlying the Amylose-Zein Complexation Process and the Stability of the Molecular Conformation of Amylose-Zein Complexes in Water Based on Molecular Dynamics Simulation

Analysis and Research on Starch Content and Its Processing, Structure and Quality of 12 Adzuki Bean Varieties

Physicochemical properties and viscoelastic behavior of rice–mung bean composite flour systems as potential ingredients for plant‐based foods

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