Effects of Cereal Protein Peptides on the Physicochemical Properties and in Vitro Digestion Characteristics of Rice Starch
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Abstract:
In this study, rice starch was used as the raw material to investigate the effects of addition of cereal protein peptides on the physicochemical properties and in vitro digestion of rice starch. The results showed that the addition of 10% wheat peptides led to the greatest reduction of the peak viscosity and disintegration value of starch paste (which were respectively reduced by 300 MPa·s); On the contrary, the addition of 5% corn peptide caused the greatest decreases in the final viscosity and recovery value (which were reduced by 256?MPa·s and 200 MPa·s). The cereal protein peptides could increase the enthalpy and improve the thermal stability of the starch paste. The solubility of the starch was positively correlated with the amount of the added cereal protein peptides, although these peptide had no effect on starch swelling. The rice peptide could obviously change the freeze-thaw stability of starch, with its addition at 5% or 10% enhancing the freeze-thaw stability of starch while reducing the syneresis rate by 3%. The three kinds of peptides could reduce the content of the rapidly digestible starch in the rice starch. On the basis of comparisons, the rice peptide lowered the in vitro digestibility of starch the most. Adding 5% corn peptide could cause the greatest decrease (by 25%) in the content of rapidly digestible starch, followed by adding 1% rice peptide. According the analysis of the main amino acid components in the cereal protein peptides, the content of basic amino acids in the rice peptide was significantly higher than those of the other two kinds of peptides, and the contents of amino acids in the corn peptides were correspondingly higher than those of wheat peptides. Thus, the main factors associated with the impact of the cereal peptides on the starch were related to their respective amino acid contents and molecular weights.
