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Combinatorial Synthesis of and High-throughput Protein Release from Polymer Film and Nanoparticle Libraries
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Processing driven multi-scale structures dominate the anti-digestibility and peptide release behavior of
Xiang Huang1, Yuxuan Hu1, Yue Li1
1School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
Carbohydrate Polymers
|April 7, 2026
Summary
Processing treatments alter starch-wheat peptide complexes, influencing digestibility. Alcohol-thermal treatment enhanced resistant starch and enabled sustained peptide release, unlike co-gelatinization or homogenization.
Area of Science:
- Food science and technology
- Biochemistry
- Materials science
Background:
- Starch-wheat proteolytic peptide (WPP) interactions influence complex structure and digestibility.
- Understanding these interactions is key to controlling peptide release and nutritional value.
Purpose of the Study:
- To investigate how different processing treatments affect starch-WPP complex structures.
- To correlate structural changes with digestibility and WPP release behavior.
Main Methods:
- Co-gelatinization, high-pressure homogenization, and alcohol-thermal treatment were applied to starch-WPP complexes.
- Structural analysis included short-range order, complex index, crystallinity, and nanolayer structure.
- Digestibility was assessed via resistant starch (RS) content and in vitro digestion models.
- Peptide release was quantified by WPP release rate and molecular weight analysis of digestion products.
Main Results:
- Co-gelatinization yielded amorphous aggregates with high complex index (37%) and RS (23.33%), releasing 55.2% WPP.
- High-pressure homogenization created loose networks, resulting in low RS (15.37%) and rapid WPP release (59.08%).
- Alcohol-thermal treatment formed V-type crystals with high RS (29.58%), promoting sustained WPP release (34.76%) and retaining higher molecular weight digested products.
Conclusions:
- Processing treatments significantly modulate starch-WPP complex structure and consequently, their digestibility and WPP release.
- Alcohol-thermal treatment is effective for creating structures that enhance resistant starch and achieve sustained peptide release.
- Structural characteristics like crystallinity and hydrophobic interactions play a crucial role in determining the functional properties of starch-WPP complexes.
Keywords:
Digestive propertiesInteraction forceMulti-scale structureProcessing methodProteolytic peptideMore Related Videos
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