Aug 2026· Food Chemistry· Vol 525 Pt 4, pp.
150743
· 0 citations· 32 references
Medicine
Abstract
This study aimed to elucidate how fermentation regulates the composition of starch granule-associated proteins (SGAPs) and starch granule channel proteins (SGCPs), and their relationship with starch digestibility. Qualitative proteomic analysis revealed differences in the detectable protein profiles, with F2E8J4 and P07596 detected only in F-SGAPs under the present analytical conditions. Mechanistic studies using fluorescein-labeled enzyme technology, interaction force analysis, and enzymatic reaction kinetics revealed that SGAPs impede starch-enzyme binding. Although fermentation weakened electrostatic interactions between SGAPs and starch, it optimized starch ordered structure and increased the apparent inhibitory effect on α-amylase, thereby increasing the resistance of starch to digestion. These findings indicate that fermentation reduces starch digestibility by modifying protein composition and optimizing starch structure.
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
Starch retrogradation is a critical technological challenge requiring effective mitigation. This study aimed to systematically compare how Salecan, a novel food-grade linear anionic glucan, differentially modulates gelatinization and retrogradation of potato starch (PS) and corn starch (CS) based on structural differen...
Wan-Ping Xiong, Li-Xian Hu, Cheng Ni et al.· Food Chemistry: X· 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
Sour cassava starch is traditionally produced through spontaneous fermentation and solar drying, processes that induce molecular changes responsible for its high baking expansion but are difficult to standardize. Therefore, this study evaluated a sustainable enzymatic strategy to mimic the functional properties of trad...
Vanessa Abad-Quevedo, María Jimena Correa, Fabiola Cornejo et al.· Foods· 0 citations
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