School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Int J Biol Macromol. 2023 Mar 31;232:123236. doi: 10.1016/j.ijbiomac.2023.123236. Epub 2023 Jan 16.
This study investigated the effect of starch-protein interaction on regulating the digestibility of waxy rice starch under radio frequency (RF) treatment with added salts. The results showed that starch-protein interactions could significantly reduce the digestibility of waxy rice starch (WRS) under synergetic Ca-RF treatment. With the increase of Ca content (0-2 %), the resistant starch content of WRS-WPI, WRS-SPI and WRS-PPI increased from 35.53 %, 36.12 % and 38.78 % to 51.05 %, 52.82 % and 55.93 %, respectively. The addition of appropriate Ca content could increase the short-range ordered structure and lamella structure and form a more compact and uniform microstructure. In addition, the interaction between WRS and protein was mainly through hydrogen bonding and hydrophobic interactions during RF treatment. Furthermore, the presence of Ca could improve the distribution and mobility of water molecules and regulate the rheological properties of WRS-protein complexes. This study offers theoretical guidance for the design and production of rice starch-based products with lower digestibility.
本研究探讨了淀粉-蛋白质相互作用对添加盐的射频（RF）处理下蜡质稻米淀粉消化率的调节作用。结果表明，在协同 Ca-RF 处理下，淀粉-蛋白质相互作用可显著降低蜡质稻米淀粉（WRS）的消化率。随着 Ca 含量的增加（0-2%），WRS-WPI、WRS-SPI 和 WRS-PPI 的抗性淀粉含量分别从 35.53%、36.12%和 38.78%增加到 51.05%、52.82%和 55.93%。适量 Ca 的添加可以增加淀粉的短程有序结构和片层结构，形成更紧密、均匀的微观结构。此外，在 RF 处理过程中，WRS 与蛋白质之间的相互作用主要通过氢键和疏水相互作用。此外，Ca 的存在可以改善水分子的分布和流动性，并调节 WRS-蛋白质复合物的流变性能。本研究为设计和生产低消化率的基于稻米淀粉的产品提供了理论指导。
