Effects of protein morphological structures on the cereal processing, sensorial property and starch digestion: a review

文献类型： 外文期刊

第一作者： Hu, Jiali

作者： Hu, Jiali;Zhu, Ling;Yin, Xianting;Chen, Xiaoyu;Zhang, Hui;Hu, Jiali;Zhu, Ling;Yin, Xianting;Chen, Xiaoyu;Zhang, Hui;Zhang, Yayuan

作者机构：

关键词： protein body; protein matrix; processing; morphology; starch digestion; taste property

期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：7.3； 五年影响因子：10.3 ）

ISSN： 1040-8398

年卷期： 2024 年

页码：

收录情况： SCI

摘要： In cereals, the protein body and protein matrix are usually two morphological protein structures. However, processing treatments can affect protein structures, change protein bodies into the matrix, or induce a change in the matrix structure; therefore, the processing-induced matrix was listed as the third morphological structure of the protein. Previous research on the effect of proteins was mainly based on protein content and composition, but these studies arrived at different conclusions. Studying the effect of protein morphological structures on sensorial property and starch digestion can provide a theoretical basis for selecting cultivars with high sensorial property and help produce low-glycemic index foods for people with diabetes, controlling their postprandial blood sugar. This study aimed to review the distribution and structure of protein bodies, protein matrices, and processing-induced matrices, as well as their influence on cereal sensorial property and starch digestion. Therefore, we determined the protein morphological structures in different cereal cultivars and summarized its impact. Protein bodies mainly have steric stabilization effects on starch gelatinization, whereas the protein matrix serves as a physical barrier surrounding the starch to inhibit water absorption and alpha-amylase. Processing can change protein morphological structures, enabling protein bodies to act as a physical matrix barrier.

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