Modulation of starch digestibility in ternary systems involving starch, lipids, and proteins is an emerging research area. However, native soy protein isolate (SPI) restricts the formation of wheat starch (WS)-lauric acid (LA)-protein complexes because of its rigid globular structure. Therefore, this study investigated the impact of SPI modified via pH-shift (pHS), ultrasound (US), and high-pressure microfluidisation (HPM) on the characteristics and structure of the WS-LA system. The results showed that the WS-LA-protein systems containing modified SPI exhibited increased cooling peak viscosity, higher resistant starch (RS) and slowly digestible starch (SDS) contents, and more complexes with greater short-range order than those systems containing SPI. HPM-modified SPI increased SDS content in the WS-LA-protein systems by 41.0%, promoted denser complexes, increased relative crystallinity by 21.4%, and enhanced short-range order compared with SPI. These findings provide a theoretical basis for formulating functional foods with controlled starch digestibility.
Strengthening starch–protein intermolecular interactions is critical for modulating the physicochemical properties of starch via proteins. In this study, pea protein isolate (PPI) was pretreated by ball-milling for different durations (0, 10, 20, 30, 40 min), and the effects of milled PPI on the physicochemical propert...
Jun-Li Jiang, Yi-Rong Zhang, Jun Wang et al.· Food Chemistry: X· 0 citations
The Gorakhnath-509 variety of Nepalese-Indian rice, characterized by its high amylose content, was investigated as a source of a modified tablet binder through chemical modification of its starch using malonic acid in an aqueous medium without the use of organic solvents. Esterification of the starch was supported by t...
Prithviraj Chakraborty, A. Chantel, Shrutie Shivam et al.· Discover Chemistry· 0 citations
Rice bran protein (RBP) exhibits limited functional properties because of its compact structure, which reduces its interfacial adsorption capacity and consequently constrains its food applications. This study combined moderate enzymatic hydrolysis and non-covalent complexation with tannic acid (TA) to improve RBP funct...
Qiu-Feng Zhang, Ya-Nan Zhao, Shuo Han et al.· Food Chemistry· 0 citations
Soy protein isolate (SPI) and β-lactoglobulin (β-Lg) were selected with varied mixing ratios and heating strategies to explore acid-induced gelation in achieving novel textures. SPI/β-Lg ratio exerted a more pronounced effect on acid-induced gel than heating strategies. With the increase of SPI/β-Lg ratio, the stiffnes...
Rong Cui, Xiang-Zhen Kong, Cai-Meng Zhang et al.· Food Chemistry· 0 citations
Driven by the rising demand for healthy diets, vegetable oil-based oleogels as animal fat substitutes have attracted increasing research attention. In this study, a starch-protein composite oleogel was prepared by emulsion templating using protein-glutaminase (PG)-modified glutinous rice flour (GRF)/soy protein isolate...
Ran Zhang, Ting Wang, Lu Zhang et al.· Food and Bioprocess Technolo...· 0 citations
This study investigated the preparation of V-type starch-phenolic acid complexes via ultrasound-assisted extrusion, utilizing three distinct starch sources (corn, potato, and pea) and two phenolic acids (ferulic acid, FA; gallic acid, GA). Structurally, the complexation was significantly influenced by the starch botani...
Jin-Rong Wang, Zixi Wang, Pei Zhao et al.· International Journal of Bio...· 0 citations
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