Effect of legume proteins on the structure and digestibility of wheat starch-lauric acid complexes

被引：2

作者：

Zhou, Jing ^{[4
]}

Zheng, Shuang-yi ^{[4
]}

Chen, Qian-qian ^{[4
]}

Wan, Xiao ^{[4
]}

Du, Jing ^{[1
,2
,3
,4
]}

Ding, Wen-ping ^{[1
,2
,3
,4
]}

Wang, Xue-dong ^{[1
,2
,3
,4
]}

Zhang, Hai-long ^{[1
,2
,3
,4
]}

机构：

[1] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China

[2] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China

[3] Wuhan Polytech Univ, Natl Engn Res Ctr Grain Storage & Logist, Wuhan 430023, Peoples R China

[4] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China

来源：

FOOD CHEMISTRY-X | 2024年 / 24卷

关键词：

Legume proteins; Starch-based complexes; Starch digestibility; IN-VITRO DIGESTIBILITY; FUNCTIONAL-PROPERTIES; AMYLOSE; RICE; NMR;

D O I：

10.1016/j.fochx.2024.101891

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of legume proteins (soy protein (SP), chickpea protein (CP) and peanut protein (PP)) on the properties of wheat starch-lauric acid (WS-LA) system and its intrinsic mechanism were investigated. RVA, digestion experiment and TGA results showed that legume proteins prompted the viscosity peak formation during cooling stage and increased anti-digestion and thermal stability of WS-LA system. FT-IR, Raman, XRD and 13C NMR results indicated that legume proteins improved the long-range and short-range ordering degree and single-helix structure of WS-LA system. SP had greater influence on the properties of WS-LA system than that of CP and PP. Proteins with high solubility, emulsifying properties and beta-sheet content were conducive to starch-based complexes formation. Molecular dynamics simulation results indicated that major forces for WS-LA-SP formation were hydrogen bonding and van der Waals forces. This study offered crucial information on starch-fatty acidprotein complexes formation for proteins selection in starch-based products development.

引用

页数：10

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