Effect of legume proteins on the structure and digestibility of wheat starch-lauric acid complexes
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 <sup>13</sup>C NMR results indicated that legume proteins improved the long-range and short-range ordering degree and single-helix structure of WS-LA system. SP had greater influence on the properties of WS-LA system than that of CP and PP. Proteins with high solubility, emulsifying properties and β-sheet content were conducive to starch-based complexes formation. Molecular dynamics simulation results indicated that major forces for WS-LA-SP formation were hydrogen bonding and van der Waals forces. This study offered crucial information on starch-fatty acid-protein complexes formation for proteins selection in starch-based products development.
Authors
- Jing Du (ORCID: https://orcid.org/0000-0003-0163-3048)
- Jing Zhou (ORCID: https://orcid.org/0000-0002-0578-8074)
- Shuang‐yi Zheng
- Wenping Ding (ORCID: https://orcid.org/0000-0002-4252-8212)
- Qianqian Chen (ORCID: https://orcid.org/0000-0002-3155-5119)
- Xuedong Wang (ORCID: https://orcid.org/0000-0002-4982-572X)
- Xiao Wan
- Hailong Zhang (ORCID: https://orcid.org/0000-0001-6151-9488)
Institutions
- Wuhan Polytechnic University (CN)
Publication Details
- Journal
- Food Chemistry X
- Published
- 2024-10-11
- DOI
- https://doi.org/10.1016/j.fochx.2024.101891
- Citations
- 8
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 2.48
Funders
- Wuhan Polytechnic University