Wang Yiming, Tang Ning, Geng Dong-Hui, Asiamah Ebenezer, Cheng Yongqiang
Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
Int J Biol Macromol. 2025 Jul;318(Pt 1):144972. doi: 10.1016/j.ijbiomac.2025.144972. Epub 2025 Jun 4.
The structural interactions between starch and rice proteins play a pivotal role in shaping the textural and nutritional properties of rice noodles. This study systematically explored the multi-scale interactions between fractionated rice starch particles (classified by mesh size) and rice proteins during gel network formation, with a particular focus on their combined effects on rheological behavior and enzymatic digestibility. Results demonstrated that rice proteins significantly reduced starch pasting viscosity (from 3160 cP to 1628 cP) while enhancing shear stability, especially in systems containing smaller starch granules (<75 μm). Microstructural analysis revealed dual stabilization mechanisms: (1) hydrogen bond-mediated protein-starch adhesion (FTIR peak at 3285 cm), which preserved gel elasticity, and (2) the formation of V-type amylose-protein complexes (XRD peak at 20° 2θ), which improved structural stability and increased resistant starch content (from 20.0 % to 37.0 %). Notably, the interplay between starch particle size and rice proteins primarily influenced overall digestive outcomes rather than initial hydrolysis rates. Sub-200-mesh starch particles exhibited a 24.9 % faster digestion within the first 30 min; however, in the presence of rice proteins, total digestibility was reduced by 13.55 %, underscoring the regulatory role of protein-starch interactions in modulating enzymatic accessibility. These findings highlight that rice proteins influence starch digestion not by directly inhibiting enzymatic reactions but by introducing steric hindrance that restricts enzyme access. The synergistic effects between proteins and starch components provide a novel strategy for developing texturally resilient rice noodles with a reduced glycemic response, offering valuable insights for the formulation of functional rice-based products.
淀粉与大米蛋白之间的结构相互作用在塑造米粉的质地和营养特性方面起着关键作用。本研究系统地探讨了分级大米淀粉颗粒（按筛网尺寸分类）与大米蛋白在凝胶网络形成过程中的多尺度相互作用，特别关注它们对流变行为和酶消化率的综合影响。结果表明，大米蛋白显著降低了淀粉糊化粘度（从3160厘泊降至1628厘泊），同时增强了剪切稳定性，尤其是在含有较小淀粉颗粒（<75μm）的体系中。微观结构分析揭示了双重稳定机制：（1）氢键介导的蛋白-淀粉粘附（3285cm处的傅里叶变换红外光谱峰），其保持了凝胶弹性；（2）V型直链淀粉-蛋白复合物的形成（20°2θ处的X射线衍射峰），其提高了结构稳定性并增加了抗性淀粉含量（从20.0%增至37.0%）。值得注意的是，淀粉颗粒大小与大米蛋白之间的相互作用主要影响整体消化结果，而非初始水解速率。200目以下的淀粉颗粒在前30分钟内消化速度快24.9%；然而，在有大米蛋白存在的情况下，总消化率降低了13.55%，这突出了蛋白-淀粉相互作用在调节酶可及性方面的调控作用。这些发现表明，大米蛋白影响淀粉消化并非通过直接抑制酶反应，而是通过引入空间位阻来限制酶的接触。蛋白质与淀粉成分之间的协同作用为开发具有降低血糖反应的质地坚韧的米粉提供了一种新策略，为功能性大米基产品的配方提供了有价值的见解。
