Effects of proteins on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes under various cooking methods

Kang X., Gao W., Wang B., Yu B., Zhang H., Cui B., ...Daha Fazla

International Journal of Biological Macromolecules, cilt.182, ss.1112-1119, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 182
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.ijbiomac.2021.04.126
  • Dergi Adı: International Journal of Biological Macromolecules
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Veterinary Science Database
  • Sayfa Sayıları: ss.1112-1119
  • Anahtar Kelimeler: Gluten proteins, Starch-lipid complexes, Structure, In vitro digestibility, Physicochemical properties, Cooking methods, RESISTANT STARCH, AMYLOSE, LIPIDS, FLOUR
  • Atatürk Üniversitesi Adresli: Evet

Özet

© 2021 Elsevier B.V.Herein, we investigated the effects of gluten proteins (Pr) on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid (WS-LA) complexes under various cooking methods (steaming, boiling, and baking). There was no ternary complex formation between WS, LA, and Pr in the samples after different cooking methods. Scanning electron microscopy (SEM) and fluorescence microscopy showed variation in size, structure and distribution of WS-LA of WS-LA-Pr samples after cooking. An increase in the intensity of V-type diffraction peak and thermal stability was observed in steamed and baked samples, however, opposite trend was noticed in boiled sample. Additionally, a higher 1022/995 cm−1 absorbance ratio was noted in WS-LA-Pr sample treated with boiling than other cooking methods. Further, in vitro resistance to enzymatic hydrolysis was improved in samples treated with steaming and baking compared with boiled treated samples. In sum, this study may offer a thorough understanding on how these interactions take place during food processing, to optimize the production and development of new food products with desired microstructure and functionality features.