The impact of different soluble endogenous proteins and their combinations with ß-glucan on the in vitro digestibility, microstructure, and physicochemical properties of highland barley starch.
Int J Biol Macromol
; 260(Pt 1): 129417, 2024 Mar.
Article
em En
| MEDLINE
| ID: mdl-38224806
ABSTRACT
The impacts of protein types and its interaction with ß-glucan on the in vitro digestibility of highland barley starch were investigated through analyzing physicochemical and microstructural properties of highland barley flour (HBF) after sequentially removing water- (WP), salt- (SP), alcohol- (AP) and alkali-soluble (AlkP) proteins. Resistant starch (RS) increased significantly in HBF after removing WP and SP, and RS of HBF was lower than that of without ß-glucan. After removing WP, SP and AP, swelling powers of HBF without ß-glucan (9.33-9.77) were higher than those of HBF (12.09-15.95). Trends of peak viscosity and peak temperature (thermal degradation temperature) were similar as swelling power, and HBF without AP showed the highest peak temperature (310.33 °C). Removals of different proteins improved the crystalline structure and short-range order of starch. There was a blue shift in T2 values and an opposite change in free water proportion. The matrix on starch surface was mainly formed by AP and AlkP, which could be aggregated by ß-glucan. But, the inhibitory effect of AP or AlkP was stronger than that of proteins combined with ß-glucan. These results help in the development of starch-based foods with different digestive properties by combining different protein types with ß-glucan.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Hordeum
/
Beta-Glucanas
Idioma:
En
Revista:
Int J Biol Macromol
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
China