Structural, physicochemical, and digestibility properties of starch-soybean peptide complex subjected to heat moisture treatment

被引：62

作者：

Chen, Xu ^{[1
]}

Luo, Jianwei ^{[1
]}

Fu, Lingling ^{[1
]}

Cai, Dazhao ^{[1
]}

Lu, Xiaoying ^{[1
]}

Liang, Zhili ^{[2
]}

Zhu, Jie ^{[1
]}

Li, Lin ^{[1
]}

机构：

[1] Dongguan Univ Technol, Sch Chem Engn & Energy Technol, Engn Res Ctr Hlth Food Design & Nutr Regulat, Dongguan 523808, Peoples R China

[2] Guangdong Food & Drug Vocat Coll, Sch Food Sci, Guangzhou 510520, Guangdong, Peoples R China

来源：

FOOD CHEMISTRY | 2019年 / 297卷

基金：

中国国家自然科学基金;

关键词：

Heat moisture treatment; Soybean peptides; Physicochemical properties; Digestibility; Potato starch; Corn starch; IN-VITRO DIGESTION; MOLECULAR-STRUCTURE; PASTING PROPERTIES; WHEAT-STARCH; MAIZE OIL; PROTEINS; IMPACT; CORN; GELATINIZATION; AMYLASE;

D O I：

10.1016/j.foodchem.2019.124957

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Interactions among food components during food processing play important role in starch digestibility. The objective of this study was to investigate the effects of heat moisture treatment on the structural, physicochemical, and digestibility properties of starch-soybean peptide complexes. Corn and potato starch mixed with different amounts of soybean peptide were subjected to heat moisture treatment. The addition of soybean peptide increased pasting temperature, while decreased peak viscosity and swelling power in both starch samples under heat moisture treatment. Thermal analysis showed that soybean peptide retarded starch gelatinization, and heat moisture treatment contributed to a more stable crystalline structure. Lower RDS contents and higher RS contents were associated with higher soybean peptide amounts. Potato starch was more sensitive to heat moisture treatment than corn starch. The results will enrich the interaction theory between starch and protein, and will be important for the development of carbohydrate-restricted diet and protein-based functional foods.

引用

页数：9

共 37 条

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