Effect of starch-protein interaction on regulating the digestibility of waxy rice starch under radio frequency treatment with added CaCl 2

This study investigated the effect of starch-protein interaction on regulating the digestibility of waxy rice starch under radio frequency (RF) treatment with added salts. The results showed that starch-protein interactions could significantly reduce the digestibility of waxy rice starch (WRS) under...

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Bibliographic Details
Published inInternational journal of biological macromolecules Vol. 232; p. 123236
Main Authors Zhang, Zhenna, Zhang, Mengqing, Zhao, Wei
Format Journal Article
LanguageEnglish
Published Netherlands 31.03.2023
Subjects
Amylopectin - chemistry
Calcium Chloride
Hydrogen Bonding
Oryza - chemistry
Starch - chemistry
Radio frequency treatment
Starch-protein complexes
Calcium ions
Digestibility
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Summary:This study investigated the effect of starch-protein interaction on regulating the digestibility of waxy rice starch under radio frequency (RF) treatment with added salts. The results showed that starch-protein interactions could significantly reduce the digestibility of waxy rice starch (WRS) under synergetic Ca -RF treatment. With the increase of Ca content (0-2 %), the resistant starch content of WRS-WPI, WRS-SPI and WRS-PPI increased from 35.53 %, 36.12 % and 38.78 % to 51.05 %, 52.82 % and 55.93 %, respectively. The addition of appropriate Ca content could increase the short-range ordered structure and lamella structure and form a more compact and uniform microstructure. In addition, the interaction between WRS and protein was mainly through hydrogen bonding and hydrophobic interactions during RF treatment. Furthermore, the presence of Ca could improve the distribution and mobility of water molecules and regulate the rheological properties of WRS-protein complexes. This study offers theoretical guidance for the design and production of rice starch-based products with lower digestibility.
ISSN:1879-0003