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
作者: Liang, Yongqiang 1 ; Zhang, Lizhen 2 ; Zhu, Yingying 3 ; Zhang, Zhuo 2 ; Zou, Liang 4 ; Wang, Junjuan 1 ; Ma, Tingjun 5 ; Wang, Dan 1 ; Zhao, Xiaoyan 1 ; Ren, Guixing 2 ; Qin, Peiyou 1 ;
作者机构: 1.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China
2.Shanxi Univ, Sch Life Sci, Key Lab Chem Biol & Mol Engn, Minist Educ, Taiyuan 030006, Peoples R China
3.Zhengzhou Univ Light Ind, Coll Food & Bioengn, Zhengzhou R&D Ctr High Qual Innovat Green Food Gre, Zhengzhou 450001, Peoples R China
4.Chengdu Univ, Sichuan Engn & Technol Res Ctr Coarse Cereal Indus, Sch Food & Biol Engn, Key Lab Coarse Cereal Proc,Minist Agr & Rural Affa, Chengdu 610106, Peoples R China
5.Beijing Univ Agr, Coll Food Sci & Engn, Beijing 102206, Peoples R China
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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