High moisture extrusion induced interaction of Tartary buckwheat protein and starch mitigating the in vitro starch digestion

文献类型： 外文期刊

第一作者： Liang, Yongqiang

作者： Liang, Yongqiang;Wang, Junjuan;Wang, Dan;Zhao, Xiaoyan;Qin, Peiyou;Liang, Yongqiang;Zhang, Lizhen;Zhang, Zhuo;Ren, Guixing;Zhu, Yingying;Zou, Liang;Qin, Peiyou;Ma, Tingjun

作者机构：

关键词： High moisture extrusion; Tartary buckwheat; Starch; Protein; Interaction; In vitro digestibility

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 466 卷

页码：

收录情况： SCI

摘要： This study investigated the effects of adding 4-20 % Tartary buckwheat protein (TBP, with a purity of 93.35 %) on the structural, thermal, and digestive properties of Tartary buckwheat starch (TBS) by high moisture (60 %) extrusion. The added TBP embedded and enwrapped the starch matrix, which formed protein-starch complexes. After adding 4 %-20 % TBP, the shear degradation of AP decreased. Conversely, the shear degradation of AM chains increased. The addition of TBP promoted the retrogradation of starch in extrudates, enhancing their shortand long-range ordered structures. Compared with extruded TBS, extrudates contained TBP showed a reduction of gelatinization enthalpy, a high content of resistant starch, and a lower starch digestibility. These findings provided an insight into the protein-starch interactions under high moisture extrusion, which would promote the advancement of starch-based foods with high TBP content.

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