Relationship between starch granule-associated proteins and in vitro digestibility of buckwheat starches: From the perspective of gelatinization degree.

Autor: Du J; School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China., Lu Z; School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China., Cheng K; School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China., Li C; School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China., Wu H; School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China., Xu B; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China., Qian JY; School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China. Electronic address: jyqian@yzu.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2025 Jan 28; Vol. 473, pp. 143115. Date of Electronic Publication: 2025 Jan 28.
DOI: 10.1016/j.foodchem.2025.143115
Abstrakt: To elucidate the impacts of starch granule-associated proteins (SGAPs) from buckwheat starch (BS) on structural changes and digestibility during hydrothermal treatment, BS before and after partial extraction of SGAPs were heated at 25, 65, 95 °C to achieve different degree of gelatinization (DG). Divide the effects into three categories: (1) native granule state: partial extraction of SGAPs enlarged the pores in starches, increased the effective surface area for amylases bind with substrates, thus accelerated the digestion rate; (2) partial gelatinized state: partial extraction of SGAPs led to an augmentation in starch digestion rate due to higher DG and increased content of leached starch; (3) fully gelatinized state: the digestion process of starch with partially extracted SGAPs was faster at the later phase, primarily attributed to the lower integrity of residual granular fragments/ghosts. This finding demonstrated that the presence of SGAPs slowed down digestion progress of BS across various gelatinization states.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2025 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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