Understanding the mechanism of starch digestion mitigation by rice protein and its enzymatic hydrolysates

Chi, Chengdeng; Li, Xiaoxi; Zhang, Yiping; Chen, Ling; Li, Lin

doi:10.1016/j.foodhyd.2018.06.040

Cited by 136 publications

(66 citation statements)

References 36 publications

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“…The molecular orders of starch molecules in rice flour were investigated using solidstate NMR spectra [23]. The solid state 13 C NMR was performed on a Bruker DRX 300 MHz system (Bruker Corp., Billerica, MA, USA), incorporated with a 7 mm cross-polarization magic angle (CP/MAS) probe.…”

Section: C Cross-polarization Magic Angle (Cp/mas) Nuclear Magnetimentioning

confidence: 99%

Changes in the Glutinous Rice Grain and Physicochemical Properties of Its Starch upon Moderate Treatment with Pulsed Electric Field

Abbaspourrad

Qiu

2021

Foods

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Pulsed electric field (PEF) processing is an emerging non-thermal technology that shows potential to improve food quality and to maintain stability. Glutinous rice is composed mainly of amylopectin and has low amylose content. This study investigated the effect of PEF treatment at 3 kV/cm field strength for 50 to 300 pulses on whole, water-soaked glutinous rice grains. Micro-pores were created at the surface of PEF treated rice grains, increasing grain porosity from 7.3% to 9.8%. Peak viscosity of PEF treated rice flour decreased, and breakdown, final and setback viscosities increased as the number of PEF treating pulses increased, indicating that the swelling degree of rice starch was promoted after PEF treatment. Lower values of gelatinization enthalpy and lower crystalline degree of PEF treated glutinous rice flour were also observed. Fourier transform infrared (FTIR) and nuclear magnetic resonance (NMR) studies confirmed the secondary structure changes in rice protein and partial gelatinization of rice starch after PEF treatment.

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Section: C Cross-polarization Magic Angle (Cp/mas) Nuclear Magnetimentioning

confidence: 99%

Changes in the Glutinous Rice Grain and Physicochemical Properties of Its Starch upon Moderate Treatment with Pulsed Electric Field

Abbaspourrad

Qiu

2021

Foods

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“…The recorded data in an image plate was collected by the IP Reader software using a PerkinElmer Storage Phosphor System. All collected data were normalized, the background and smeared intensity were subtracted using SAXSquant 2D and SAXSquant 3.0 software was used to further analyze the data ( Chi et al, 2018b).…”

Section: Small Angle X-ray Scatteringmentioning

confidence: 99%

“…Moreover, the starch digestion behavior can be simply modified by complexation of starch with other food-derived ingredients, especially the polysaccharides , protein (Chi et al, 2018a), and phenolic compounds (Chi et al, 2018b;Koh, Wong, Loo, Kasapis, & Huang, 2010), which is regarded as a safe, eco-friendly, and cost-effective technique. In particular, phenolic compounds are well documented as inhibitors against starch digestive enzymes to reduce the starch digestibility (Miao, Jiang, Jiang, Zhang, & Li, 2015).…”

Section: Introductionmentioning

confidence: 99%

Modulating the in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid

et al. 2019

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“…Through enzymatic hydrolysis, cereal protein hydrolysates can produce α-amylase inhibitory activity [10,13,47]. Furthermore, cereal proteins and their hydrolysates can also interact directly with starch, reducing its digestibility by increasing the ordered structure of the starch molecules [27,28]. The inhibition effects of different cereal and pseudocereal protein hydrolysates against α-glucosidase and α-amylase are different, and their functional peptides remain unclear.…”

Section: Carbohydrate Digestive Enzyme Inhibition Activitymentioning

confidence: 99%

Advance on anti-diabetic effects of protein hydrolysates and peptides derived from cereals and pseudocereals

Wu¹,

Xie²,

Tan³

et al. 2020

E3S Web Conf.

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Diabetes is a complex and heterogeneous disorder disease with elevated blood glucose, which is one of the most serious global public health problems. Cereals and pseudocereals, as staple food, are major sources of dietary protein. Cereal and pseudocereal proteins are potential sources of food-derived bioactive peptides and proposed to prevent and ameliorate diabetes. According to recent researches, this review summaries the isolation, purification and analysis of anti-diabetic protein hydrolysates and peptides from cereals and pseudocereals. In addition, their anti-diabetic activities and mechanisms were reviewed by in vitro inhibition of carbohydrate digestive enzyme and dipeptidyl peptidase-IV, in vivo hypoglycaemic effects, and glucose homeostasis in cell model.

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Understanding the mechanism of starch digestion mitigation by rice protein and its enzymatic hydrolysates

Cited by 136 publications

References 36 publications

Changes in the Glutinous Rice Grain and Physicochemical Properties of Its Starch upon Moderate Treatment with Pulsed Electric Field

Changes in the Glutinous Rice Grain and Physicochemical Properties of Its Starch upon Moderate Treatment with Pulsed Electric Field

Modulating the in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid

Advance on anti-diabetic effects of protein hydrolysates and peptides derived from cereals and pseudocereals

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