Starch crystal and fine structure govern the digestive behavior of V-type complexes with proteolytic peptide: Dynamic
Xiang Huang1, Rong Feng2, Yue Li3
1School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
Abstract:
This study investigated the regulatory mechanisms of different crystal and fine-structured starches on the dynamic structural evolution and peptide sustained release of the starch-wheat proteolytic peptide (WPP) V-type complex during in vitro digestion. Maize starch was predominantly short-chain (A-chain 34.66%), forming a highly ordered V-type complex with WPP (resistant starch 27.37%, dBragg = 12.37 nm). During digestion, its terminal intestinal digested products had the highest molecular weight (4.57 × 103 Da), with a long-chain (DP ≥ 37) residual rate of 11.13%, and exhibited the slowest WPP release (precipitation retention rate of 71.2%). Potato starch structure was dominated by long chains (B1 chain >64%), forming a relatively loose complex structure (resistant starch 22.34%, dBragg = 11.14 nm). Its digested products had the smallest molecular weight (3.43 × 103 Da), with the lowest long-chain residual rate (3.8%) and the fastest WPP release (retention rate 58.1%). Pea starch possessed structural characteristics intermediate between maize and potato starch. Its complex contained 23.42% resistant starch with dBragg = 10.63 nm. After digestion, the molecular weight of the digested product was 3.81 × 103 Da, the long-chain residual rate was 12.18%, and the WPP retention rate was 62.3%. Consequently, maize starch with its rich short-chain fine structure formed the densest V-type complex, conferring superior anti-digestibility and sustained peptide release.
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