Impact of red kidney bean protein on starch digestion and exploring its underlying mechanism

New Insight into the Effects of Endogenous Protein and Lipids on the Enzymatic Digestion of Starch in Sorghum Flour

“…This is further supported by the results of the swelling power analysis ( Table 1 ), showing that SF and SF-L have lower swelling capacities (8.3 and 10.0) than SS and SF-P (13.4 and 13.7, respectively). These results are consistent with results reported previously [ 21 ].…”

“…Proteins and lipids in raw (uncooked) sorghum flour contribute to the innate resistance to enzymic digestion ( Figure 1 ). In most cereals, protein bodies are embedded in a protein matrix that is associated with the surface of starch granules, which slows down the starch hydrolysis mainly by acting as a physical barrier hindering starch–amylase access/binding [ 6 , 21 , 23 , 24 ]. The effects of lipids on starch digestibility can be mainly attributed to the non-covalent interactions between amylose and lipids and the formation of V-type complexes.…”

“…Both compact crystalline structures and the single helix conformation of amylose in complexes contribute to the decreased binding of amylolytic enzymes [ 18 , 19 ]. In contrast, endogenous protein matrices, which act as a physical barrier, can hinder and slow down enzyme diffusion toward starch substrates [ 20 , 21 ]. Some endogenous proteins are also reported to be inhibitors that reduce the activity of α-amylase [ 22 ].…”