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Zhu Z, Sun C, Wang C, Mei L, He Z, Mustafa S, Du X, Chen X. The anti-digestibility mechanism of soy protein isolate hydrolysate on natural starches with different crystal types. Int J Biol Macromol 2024; 255:128213. [PMID: 37989032 DOI: 10.1016/j.ijbiomac.2023.128213] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 10/26/2023] [Accepted: 11/15/2023] [Indexed: 11/23/2023]
Abstract
The effects of soy protein isolate hydrolysate (SPIH) on the physicochemical properties and digestive characteristics of three starch types (wheat, potato, and pea) were investigated. Fourier-transform infrared spectroscopy and molecular dynamics simulations showed that hydrogen bonds were the driving force of the interaction between SPIH and starch. Furthermore, the SPIH was predicted to preferentially bind to the terminal region of starch using molecular dynamics simulations. Compared to pure starch, adding 20 % SPIH to wheat starch, potato starch, and pea starch, the content of resistant starch increased by 39.71 %, 125.66 % and 37.83 %, respectively. Both the radial distribution function (RDF) and low field-nuclear magnetic resonance (LF-NMR) showed that SPIH reduced the flow of water molecules in starch, indicating that SPIH competed with starch for water molecules. Multiple characterization experiments and molecular dynamics simulations confirmed that the anti-digestibility mechanism of SPIH on natural starches with different crystal types could be attributed to the interaction between starch and SPIH, which decreased the catalytic efficiency of amylase. This study clarified the anti-digestibility mechanism of SPIH on natural starches, which provides new insights into the production of low-glycemic index foods for the diabetic population.
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Affiliation(s)
- Zhijie Zhu
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Chengyi Sun
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Caihong Wang
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Liping Mei
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Zhaoxian He
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Saddam Mustafa
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Xianfeng Du
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China.
| | - Xu Chen
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China.
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Karun G, Sukumar A, Nagamaniammai G, Preetha R. Development of multigrain ready-to-eat extruded snack and process parameter optimization using response surface methodology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:947-957. [PMID: 36908346 PMCID: PMC9998841 DOI: 10.1007/s13197-022-05390-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/29/2022] [Accepted: 01/30/2022] [Indexed: 10/18/2022]
Abstract
This study aimed to develop Ready to Eat (RTE) extruded snack using a composite blend of cereal, millet, and pulses. The formulation of the blend was rice, corn, pearl millet, green gram, and cowpea bean in the ratio of 25:30:30:8:7. Process parameters selected for optimization are feed moisture content (8%-12%), extruder rpm (300-350), and barrel temperature (117 °C-121°C). Data were analyzed using Response Surface Methodology, and optimized parameters are found to be 120°C (barrel temperature), 350 rpm (screw speed), and 10% (moisture content) with desirability. The effect of particle size on the feed formulation was also studied. The particle size of 0.5 mm is found to be the best. Furthermore, Scanning Electron Microscopy and Fourier Transform Infrared spectroscopy confirmed the effect of independent variables and particle size on the texture of extrudates and functional groups present in them.
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Affiliation(s)
- G. Karun
- Department of Food Process Engineering, College of Engineering and Technology, SRM Institute of Science and Technology, Tamil Nadu, Kattankulathur, Chengalpattu, 603203 India
| | - Aryasree Sukumar
- Department of Food Process Engineering, College of Engineering and Technology, SRM Institute of Science and Technology, Tamil Nadu, Kattankulathur, Chengalpattu, 603203 India
| | - G. Nagamaniammai
- Department of Food Process Engineering, College of Engineering and Technology, SRM Institute of Science and Technology, Tamil Nadu, Kattankulathur, Chengalpattu, 603203 India
| | - R. Preetha
- Department of Food Process Engineering, College of Engineering and Technology, SRM Institute of Science and Technology, Tamil Nadu, Kattankulathur, Chengalpattu, 603203 India
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Twin-Screw Extrusion of Oat: Evolutions of Rheological Behavior, Thermal Properties and Structures of Extruded Oat in Different Extrusion Zones. Foods 2022; 11:foods11152206. [PMID: 35892792 PMCID: PMC9329829 DOI: 10.3390/foods11152206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 07/18/2022] [Accepted: 07/22/2022] [Indexed: 12/10/2022] Open
Abstract
Further investigation of material properties during the extrusion process is essential to achieve precise control of the quality of the extrudate. Whole oat flour was used to produce low moisture puffed samples by a twin-screw extruder. X-ray diffraction (XRD), Scanning electron microscopy (SEM), infrared spectroscopy (FTIR), thermal analysis, and rheological experiments were used to deeply characterize changes in the structure and cross-linking of oats in different extrusion zones. Results indicated that the melting region was the main region that changed oat starch, including the major transformation of oat starch crystal morphology and the significant decrease of enthalpy representing the starch pasting peak in the differential scanning calorimeter (DSC) pattern (p < 0.05). Moreover, the unstable structure of the protein increased in the barrel and then decreased significantly (p < 0.05) after being extruded through the die head. The viscosity of oats increased in the cooking zone but decreased after the melting zone. A transformation occurred from elastic-dominant behavior to viscoelastic-dominant behavior for oats in the melting zone and after being extruded. This study provides further theoretical support for the research of the change of materials during extrusion and the development of oat-based food.
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Lu X, Ma R, Zhan J, Wang F, Tian Y. The role of protein and its hydrolysates in regulating the digestive properties of starch: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Sun X, Sun Z, Guo Y, Zhao J, Zhao J, Ge X, Shen H, Zhang Q, Yan W. Effect of twin-xuscrew extrusion combined with cold plasma on multi-scale structure, physicochemical properties, and digestibility of potato starches. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102855] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Mosibo OK, Ferrentino G, Alam MR, Morozova K, Scampicchio M. Extrusion cooking of protein-based products: potentials and challenges. Crit Rev Food Sci Nutr 2020; 62:2526-2547. [PMID: 33297728 DOI: 10.1080/10408398.2020.1854674] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Extrusion cooking is receiving increasing attention as technology applied for the production of protein-based products. Researchers in this field showed that proteins from several sources are barely consumed because of their poor functionality and lack of acceptability related to the presence of some antinutritional factors. In this regard, extrusion is becoming of key importance thanks to its ability to improve protein functional properties. Based on this remarkable advantage, several studies have been published so far providing evidence of the enhanced functional, physicochemical and sensory properties of protein-based extruded products. The objective of the present review is to give a detailed overview of the potential of extrusion for the production of protein-based products. More specifically, the work describes all the studies published so far on vegetable and animal proteins including those recently released applying the technology on insect proteins. The aspects related to the functional properties of the extrudates together with the quality changes occurring during the process are also described to highlight the potential of the technology for future applications.
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Affiliation(s)
- Ornella Kongi Mosibo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Giovanna Ferrentino
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Md Rizvi Alam
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Ksenia Morozova
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Matteo Scampicchio
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
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