Impacts of Whey Protein on Digestion of Lotus Seed Starch Subjected to a Dynamic In Vitro Gastric Digestion

Zheng, Mingjing; Ye, Aiqian; Zheng, Baodong; Zhang, Yi

doi:10.1007/s11483-021-09682-y

Cited by 4 publications

(1 citation statement)

References 43 publications

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“…Swelling power was one of a crucial factor influencing starch digestion and the decreasing of swelling power of starch could hinder the interaction of starch and digestive enzymes due to the reduction in surface area, thereby decreasing starch digestion (Zheng et al ., 2021). The swelling power of WS witnessed a 19.72% reduction upon LA addition (shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

Gluten fractions unevenly altered the digestion and physical properties of wheat starch‐lauric acid system under non‐alkaline/alkaline conditions

Sun,

Lv,

Zheng

et al. 2024

Int J of Food Sci Tech

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SummaryThis research delved into the role of gluten fractions on digestion, physical properties and structure of wheat starch (WS)–lauric acid (LA) system under non‐alkaline/alkaline conditions. Results showed that gluten fractions decreased the digestion of WS with LA and gliadin had greater effect on the digestion of WS with LA under non‐alkaline/alkaline conditions than glutenin. Specifically, gliadin increased RS content of WS with LA by 70.99% and 84.89%, respectively, under non‐alkaline and alkaline conditions. The diminished in WS digestion caused by gluten fractions and LA ascribed to the decrease in swelling power and leaching of starch. Rapid viscosity analyser (RVA) demonstrated that gluten fractions were conducive to WS–LA and/or WS–LA–protein complexes formation and gliadin was more helpful to these complexes' formation than glutenin under non‐alkaline conditions. Additionally, gliadin had greater effect on the stability and short‐range ordered structure of WS with LA than glutenin. Addition of gliadin resulted in 6.79% and 13.33% of increase in short‐range orderliness compared with WS–LA system under non‐alkaline and alkaline conditions, respectively. Furthermore, gluten fractions had greater influence on the digestion of WS with LA under alkaline conditions than non‐alkaline conditions ascribed to the formation of WS–LA and/or WS–LA–protein complexes with low swelling power and high ordered structure under alkaline conditions. This study provided crucial information on the design of starchy foods with low digestion.

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Section: Resultsmentioning

confidence: 99%