1. Effect of endogenous protein and lipid removal on the physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour.
- Author
-
Wu C, Wang W, Jia J, Guo L, Zhang C, and Qian JY
- Subjects
- Hydrolysis, Oryza chemistry, Chemical Phenomena, Viscosity, Temperature, Starch chemistry, Starch metabolism, Flour, Lipids chemistry, Digestion, Plant Proteins chemistry, Plant Proteins metabolism
- Abstract
The study investigated the effect of removing protein and/or lipid on the physicochemical characteristics and digestibility of sand rice flour (SRF). Morphological images showed that protein removal had a greater impact on exposing starch granules, while lipids acted as an adhesive. The treatment altered starch content in SRF samples, leading to increased starch crystallinity, denser semi-crystalline region, lower onset gelatinization temperature (T
o ), higher peak viscosity and gelatinization enthalpy (ΔH), where Protein removal showed a more pronounced effect on altering physicochemical properties compared to lipid removal. The research revealed a positive correlation between rapidly digestible starch (RDS), maximum degree of starch hydrolysis (C∞ ), digestion rate constant (k) values and 1047/1022 cm-1 ratio, showing a strong connection between short-range structure and starch digestibility. The presence of endogenous proteins and lipids in SRF hinder digestion by restricting starch swelling and gelatinization, and physically obstructing enzyme-starch interaction. Lipids had a greater impact on starch digestibility than proteins, possibly due to their higher efficacy in reducing digestibility, higher lipid content with greater potential to form starch-lipid complexes. This study provides valuable insights into the interaction between starch and proteins/lipids in the sand rice seed matrix, enhancing its applicability in functional and nutritional food products., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)- Published
- 2024
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