Soybean protein isolate affects in vitro digestion properties of fermented indica rice starch by regulating its gel characteristics

Zhu, Hong; Xu, Li

doi:10.1016/j.foodhyd.2023.109165

Cited by 12 publications

(3 citation statements)

References 61 publications

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“…Meanwhile, its hydrophobicity was also significantly reduced, which suggested that the reduced polarity may be due to hydrophobic interaction between starch and protein. 36,37 This is explained in the secondary structure analysis.…”

Section: Effect Of Starch On the Intrinsicmentioning

confidence: 99%

Effect of Starch on the Solubility of Quinoa Protein Isolates during Heat Treatment

Li,

Zhang

et al. 2023

J. Agric. Food Chem.

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There is increasing interest in developing quinoa products due to their unique nutritional value. Starch and protein are the primary components in quinoa, and the interaction between them affects the quality of quinoa products. This study extracted the starch and protein from quinoa and simulated the thermal processing of quinoa to investigate the effects of starch on the solubility and structure of quinoa protein isolates during heat treatment. The structure of quinoa protein isolates was characterized by fluorescence spectroscopy, Fourier transform infrared spectroscopy, laser particle size analysis, and scanning electron microscopy. The results showed that starch decreased protein solubility, and the maximum solubility was obtained after heating for 5 min. After starch addition during heat treatment, the surface charge distribution of protein changed, the degree of protein aggregation increased, the particle size of proteins increased, the thermal stability increased, and the β-sheet ratio of the proteins increased, suggesting that the protein structure is more ordered, which is the structural foundation of protein solubility decreasing. The research about the interaction between starch and protein and the effects on the solubility of protein could provide a reference for quinoa products processing.

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Section: Effect Of Starch On the Intrinsicmentioning

confidence: 99%

Effect of Starch on the Solubility of Quinoa Protein Isolates during Heat Treatment

Li,

Zhang

et al. 2023

J. Agric. Food Chem.

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“…Wang et al [19] reported that ionic and hydrogen bonds did not significantly contribute to heat-induced wheat gluten gel formation as the temperature increased from 25 to 90 • C. In addition, they also found that hydrophobic interactions continuously increased with increasing gelation temperatures up to 70 • C, suggesting that they played an important role in heat-induced wheat gluten gel formation. Results of experiments on SPI gel forces revealed that electrostatic interaction and disulfide bonds play a dominant role in the formation of glycinin (11S) globulin gels, while hydrogen bonding was prominent in β-conglycinin (7S) globulin gels [20]. Although heat-induced gels are an important form of plant protein gel products, they have certain limitations in practical production.…”

Section: Formation Mechanism Of Heat-induced Protein Gelmentioning

confidence: 99%

“…Coatings 2023, 13, x FOR PEER REVIEW 3 of 21 revealed that electrostatic interaction and disulfide bonds play a dominant role in the formation of glycinin (11S) globulin gels, while hydrogen bonding was prominent in βconglycinin (7S) globulin gels [20]. Although heat-induced gels are an important form of plant protein gel products, they have certain limitations in practical production.…”

Section: Formation Mechanism Of Heat-induced Protein Gelmentioning

confidence: 99%

Plant Protein Heat-Induced Gels: Formation Mechanisms and Regulatory Strategies

Ma,

Chen

2023

Coatings

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With increasing awareness of human health, proteins from plant sources are being considered as alternatives to those from animal sources. The market for plant-based meat substitutes is expanding to satisfy the growing consumer demand. However, the functional properties of natural proteins frequently do not satisfy the needs of the modern food industry, which requires high-quality properties. Research on improving the functional properties of proteins is currently a popular topic. Based on the gel properties of proteins, this study focused on the formation mechanism of heat-induced protein gels, which will be helpful in expanding the market for plant protein gel products. Regulatory strategies for heat-induced gels were reviewed, including protein composition, pH, ionic strength, other food components, and processing techniques. The effects of other food components (such as polysaccharides, proteins, polyphenols, and liposomes) are discussed to provide insights into the properties of plant protein gels. Studies have shown that these factors can effectively improve the properties of plant protein gels. In addition, the development and application potential of emerging processing technologies that can contribute to safe and effective applications in actual food production are discussed. For the future, plant protein gels are playing an irreplaceable role in the new direction of future food.

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One-pot preparation of V-type porous starch by thermal-stable amylase hydrolysis of normal maize starch in hot aqueous ethanol solution

Sun,

Yan,

Bereka

et al. 2025

Carbohydrate Polymers

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Soybean protein isolate affects in vitro digestion properties of fermented indica rice starch by regulating its gel characteristics

Cited by 12 publications

References 61 publications

Effect of Starch on the Solubility of Quinoa Protein Isolates during Heat Treatment

Effect of Starch on the Solubility of Quinoa Protein Isolates during Heat Treatment

Plant Protein Heat-Induced Gels: Formation Mechanisms and Regulatory Strategies

One-pot preparation of V-type porous starch by thermal-stable amylase hydrolysis of normal maize starch in hot aqueous ethanol solution

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