Wu Xiuli, Wu Xuexu, Zhang Xiaojia, Zhang Jianwen, Yan Xiangxuan, Zhang Qing, Zhang Bingqian
College of Food Science and Engineering, Changchun University, Changchun, Jilin 130022, China.
Food Res Int. 2025 Jan;200:115479. doi: 10.1016/j.foodres.2024.115479. Epub 2024 Dec 2.
The presence of exogenous protein can delay starch digestion. However, systematic studies on the effects of protein on starch digestion under various heat treatments still need to be completed. In this study, the effects of exogenous protein and heat treatments on corn starch digestibility were investigated. Molecular docking simulation was used to assess white kidney bean protein's (KBP) effect on α-amylase. Compared to corn starch, the resistant starch (RS) content in the physical mixture with KBP increased from 5.16% to 12.65%. Heat-moisture and annealing treatments further boosted RS to 19.74% and 18.74%. Dry heat increased digestibility, but KBP mitigated this. Heat treatments encouraged protein encapsulation of starch, forming complex aggregates. The introduction of KBP alleviated the effect of heat treatment on amylose content, improved the thermal stability of starch, protected starch granules from shear damage, and inhibited starch gelatinization and short-term retrogradation. These findings advance KBP's role in starch digestion and suggests its potential in low glycemic index foods.
外源蛋白质的存在会延迟淀粉消化。然而，关于蛋白质在各种热处理条件下对淀粉消化影响的系统性研究仍有待完成。在本研究中，对外源蛋白质和热处理对玉米淀粉消化率的影响进行了研究。采用分子对接模拟评估白芸豆蛋白（KBP）对α-淀粉酶的作用。与玉米淀粉相比，与KBP的物理混合物中抗性淀粉（RS）含量从5.16%增加到12.65%。湿热处理和退火处理进一步将RS提高到19.74%和18.74%。干热处理提高了消化率，但KBP减轻了这种影响。热处理促使蛋白质包裹淀粉，形成复合聚集体。KBP的引入减轻了热处理对直链淀粉含量的影响，提高了淀粉的热稳定性，保护淀粉颗粒免受剪切损伤，并抑制淀粉糊化和短期回生。这些发现推进了KBP在淀粉消化中的作用，并表明其在低血糖指数食品中的潜力。
