Effect of legume proteins on the structure and digestibility of wheat starch-lauric acid complexes

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成果类型：

期刊论文

作者：

Zhou, Jing;Zheng, Shuang-yi;Chen, Qian-qian;Wan, Xiao;Du, Jing*;...

通讯作者：

Du, Jing;Wang, XD

作者机构：

[Zhou, Jing; Wan, Xiao; Chen, Qian-qian; Du, Jing; Zhang, Hai-long; Zheng, Shuang-yi; Ding, Wen-ping; Wang, Xue-dong] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.

[Du, Jing; Zhang, Hai-long; Ding, Wen-ping; Wang, Xue-dong] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

[Du, Jing; Zhang, Hai-long; Ding, Wen-ping; Wang, Xue-dong] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

[Du, Jing; Zhang, Hai-long; Ding, Wen-ping; Wang, Xue-dong] Wuhan Polytech Univ, Natl Engn Res Ctr Grain Storage & Logist, Wuhan 430023, Peoples R China.

通讯机构：

[Du, J; Wang, XD ] W

Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Legume proteins;Starch-based complexes;Starch digestibility

期刊：

Food Chemistry: X

ISSN：

2590-1575

年：

2024

卷：

页码：

101891

DOI：

10.1016/j.fochx.2024.101891

基金类别：

Wuhan Science and technology special correspondent "production, education and research" special project [2023110201030660]; Open project program of Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education [DZLY2023002]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

The effect of legume proteins (soy protein (SP), chickpea protein (CP) and peanut protein (PP)) on the properties of wheat starch-lauric acid (WS-LA) system and its intrinsic mechanism were investigated. RVA, digestion experiment and TGA results showed that legume proteins prompted the viscosity peak formation during cooling stage and increased anti-digestion and thermal stability of WS-LA system. FT-IR, Raman, XRD and (13)C NMR results indicated that legume proteins improved the long-range and short-range ordering degree and single-helix struc...

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Effect of legume proteins on the structure and digestibility of wheat starch-lauric acid complexes

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