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Evaluation of Protein–Protein Interactions using an On-Membrane Digestion Technique
Published on: July 19, 2019
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Moderately mechanically activated starch in improving protein digestibility: Application in noodles
Lingfang Zhang1, Shuzhen Yang1, Congcong Wang1
1College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China.
International Journal of Biological Macromolecules
|January 15, 2025
Summary
Mechanically activated starch improves noodle protein digestibility by altering protein structure. Moderate activation enhances digestibility, while excessive activation reduces it, offering insights for high-protein food development.
Area of Science:
- Food Science
- Biochemistry
- Materials Science
Background:
- Protein digestibility is crucial for nutrition, especially in staple foods like noodles.
- Understanding the structural changes in proteins during food processing is key to improving nutritional value.
- Mechanically activated starch offers a novel approach to modify food properties.
Purpose of the Study:
- To investigate how mechanically activated starch affects protein structure and digestibility in noodles.
- To determine the optimal level of mechanically activated starch for enhancing protein digestibility.
- To elucidate the molecular mechanisms behind protein digestibility improvement.
Main Methods:
- Noodles were prepared using wheat flour and varying concentrations of mechanically activated wheat starch.
- Protein structural characteristics (secondary structure, conformation, cross-linking) were analyzed.
- In vitro protein digestibility was assessed using enzymatic hydrolysis.
Main Results:
- Moderate mechanical activation (8.76% damaged starch) significantly increased protein digestibility to 88.97%.
- This improvement was linked to reduced disulfide cross-linking, increased beta-turns, protein unfolding (decreased alpha-helix), and altered conformations.
- Excessive activation (10.62% damaged starch) led to protein folding and slightly reduced digestibility (82.39%).
Conclusions:
- Mechanically activated starch can be used to enhance protein digestibility in noodles.
- Optimal mechanical activation levels are crucial; moderate activation unfolds proteins and increases hydrolysis sites.
- Findings provide a basis for developing nutrient-rich foods with improved protein bioavailability.
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