Effects of adding proteins from different sources during heat-moisture treatment on corn starch structure, physicochemical and in vitro digestibility.
Int J Biol Macromol
; 273(Pt 2): 133079, 2024 Jul.
Article
in En
| MEDLINE
| ID: mdl-38942664
ABSTRACT
Proteins impact starch digestion, but the specific mechanism under heat-moisture treatment remains unclear. This study examined how proteins from various sources-white kidney bean, soybean, casein, whey-altered corn starch's structure, physicochemical properties, and digestibility during heat-moisture treatment (HMT). HMT and protein addition could significantly reduce starch's digestibility. The kidney bean protein-starch complex under HMT had the highest resistant starch at 19.74 %. Most proteins effectively inhibit α-amylase, with kidney bean being the most significantly (IC50 = 1.712 ± 0.085 mg/mL). HMT makes starch obtain a more rigid structure, limits its swelling ability, and reduces paste viscosity and amylose leaching. At the same time, proteins also improve starch's short-range order, acting as a physical barrier to digestion. Rheological and low-field NMR analyses revealed that protein enhanced the complexes' shear stability and water-binding capacity. These findings enrich the understanding of how proteins from different sources affect starch digestion under HMT, aiding the creation of nutritious, hypoglycemic foods.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Starch
/
Zea mays
/
Digestion
/
Alpha-Amylases
/
Hot Temperature
Language:
En
Journal:
Int J Biol Macromol
Year:
2024
Document type:
Article