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

Jing Zhou; Shuang-yi Zheng; Qian-qian Chen; Xiao Wan; Jing Du; Wen-ping Ding; Xue-dong Wang; Hai-long Zhang

Food Chemistry: X (Dec 2024)

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

Jing Zhou,
Shuang-yi Zheng,
Qian-qian Chen,
Xiao Wan,
Jing Du,
Wen-ping Ding,
Xue-dong Wang,
Hai-long Zhang

Affiliations

Jing Zhou: School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Shuang-yi Zheng: School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Qian-qian Chen: School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Xiao Wan: School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Jing Du: Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; National Engineering Research Center of Grain Storage and Logistics, Wuhan Polytechnic University, Wuhan 430023, China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Corresponding authors at: Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China.
Wen-ping Ding: Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; National Engineering Research Center of Grain Storage and Logistics, Wuhan Polytechnic University, Wuhan 430023, China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Xue-dong Wang: Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; National Engineering Research Center of Grain Storage and Logistics, Wuhan Polytechnic University, Wuhan 430023, China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Corresponding authors at: Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China.
Hai-long Zhang: Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; National Engineering Research Center of Grain Storage and Logistics, Wuhan Polytechnic University, Wuhan 430023, China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China

Journal volume & issue: Vol. 24
p. 101891

Abstract

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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 13C 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.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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