Modulating starch physicochemical, structural and in vitro digestive properties with Tartary buckwheat protein
Hengyun Zhang1, Yilin Huang1, Chunxiang Liu1
1College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, 471023, China.
Abstract:
The effects of different amounts of Tartary buckwheat protein hydrolysate (TBPH) on the structure, physicochemical properties, and in vitro digestibility of Tartary buckwheat starch (TBS) were systematically analyzed in this study. Results showed that the addition of TBPH reduced the viscosity of TBS pastes and limited water mobility. When TBPH addition was 5%, both storage (G') and loss storage (G″) reached the highest value, with G' reaching 42.28 Pa at 10 rad/s. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analyses indicated TBPH promoted ordered starch crystalline arrangement with the increased crystallinity from 17.78% to 23.18% by enhanced hydrogen bonding. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) observations further confirmed that TBPH was adsorbed on the surface or embedded in the starch gel matrix, forming a physical barrier. In vitro digestion and enzyme inhibition results revealed TBPH restricted starch digestion and significantly increased the resistant starch (RS) content by 40.86%.
