AI Article Synopsis
- - Ionic strength significantly impacts the structure and digestibility of starch-protein complexes, particularly in food processing contexts.
- - The study focused on a binary complex made from native corn starch and soy protein isolate/hydrolysates, tested with different ionic strengths using NaCl.
- - Increased ionic strength led to larger, more loosened structures in the complex, enhancing starch digestion and reducing resistant starch content, highlighting the need to balance these factors in staple food production.
Article Abstract
Ionic strength condition is a crucial parameter for food processing, but it remains unclear how ionic strength alters the structure and digestibility of binary complexes containing starch and protein/protein hydrolysates. Here, the binary complex with varied ionic strength (0-0.40 M) was built by native corn starch (NS) and soy protein isolate (SPI)/hydrolysates (SPIH) through NaCl. The inclusion of SPI and SPIH allowed a compact network structure, especially the SPIH with reduced molecule size, which enriched the resistant starch (RS) of NS-SPIH. Particularly, the higher ionic strength caused the larger nonperiodic structures and induced loosener network structures, largely increasing the possibility of amylase for starch digestion and resulting in a decreased RS content from 19.07 % to 15.52 %. In other words, the SPIH hindered starch digestion while increasing ionic strength had the opposite effect, which should be considered in staple food production.
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| http://dx.doi.org/10.1016/j.ijbiomac.2024.129992 | DOI Listing |
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