Liao Zikang, Li Tao, Chen Hao, Li Shuang, Wu Jinhong, Wang Faxiang, Li Xianghong
School of Food & Biological Engineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114, Hunan Province, China.
Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Carbohydr Polym. 2025 Nov 15;368(Pt 2):124216. doi: 10.1016/j.carbpol.2025.124216. Epub 2025 Aug 10.
In this paper, the effects of Soy protein isolate fibril aggregates (SPIF) on in vitro digestibility, structure and retrogradation of starch in reconstituted rice were systematically studied. Incorporation of 10 % SPIF significantly reduced the glycemic index (eGI) from 84.12 to 74.39 (p < 0.05). Microstructural and XRD analyses revealed that SPIF preserved starch granular integrity during extrusion, maintaining the highest relative crystallinity by mitigating gelatinization. SPIF further stabilized amylopectin by inhibiting the conversion of medium chains to short chains and reinforcing short-range molecular order, as evidenced by chain length distribution and FT-IR analysis. Notably, 10 % SPIF delayed short-term retrogradation (5 h at 4 °C), yielding minimal hardness (1312.26 g) and crystallinity (18.86 %) (p < 0.05), though long-term retrogradation (24 h at 4 °C) was accelerated due to enhanced amylopectin reorganization. These findings highlight dual role of SPIF as a hydrocolloid modifier in starch-based matrices, offering structural protection during processing while modulating digestibility and retrogradation patterns. The work shed light on the potential of SPIF for designing extruded foods with mitigated glycemic responses and improved functional attributes.
本文系统研究了大豆分离蛋白原纤维聚集体（SPIF）对复配米中淀粉的体外消化率、结构及回生的影响。添加10%的SPIF可使血糖生成指数（eGI）从84.12显著降低至74.39（p<0.05）。微观结构和X射线衍射分析表明，SPIF在挤压过程中保持了淀粉颗粒的完整性，通过减轻糊化作用维持了最高的相对结晶度。链长分布和傅里叶变换红外光谱分析表明，SPIF通过抑制中链向短链的转化并增强短程分子有序性，进一步稳定了支链淀粉。值得注意的是，10%的SPIF延缓了短期回生（4℃下5小时），产生的硬度（1312.26克）和结晶度（18.86%）最小（p<0.05），不过由于支链淀粉重组增强，长期回生（4℃下24小时）加速。这些发现突出了SPIF作为水胶体改性剂在淀粉基基质中的双重作用，即在加工过程中提供结构保护，同时调节消化率和回生模式。该研究揭示了SPIF在设计具有减轻血糖反应和改善功能特性的挤压食品方面的潜力。
