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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Published in | International journal of biological macromolecules Vol. 232; p. 123236 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
Netherlands
31.03.2023
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Subjects | |
Online Access | Get full text |
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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. |
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ISSN: | 1879-0003 |