Comparison of in Vitro Digestibility and Physicochemical Properties of Corn Starch-soy Protein Isolate/Ovalbumin Complexes
HONG Yuzhu
ZHANG Jiale
ZHANG Longxin
ZHOU Bin
HU Bing
CHU Shang
Abstract：In order to reduce the digestion rate of corn starch(CS)and increase the content of resistant starch(RS),this study used heat moisture treatment(HMT)to prepare starch-protein complexes by combining CS with a soy protein isolate(SPI)or ovalbumin(OVA).The effects of the mass fractions of proteins(5％,10％,15％,and 20％)on the physicochemical,rheological,and digestive properties of the starch-protein complexes were studied.Differential scanning calorimetry and dynamic viscoelasticity revealed that the swelling of starch granules was limited by the addition of proteins.X-ray diffraction data showed that the crystallinity of corn starch decreased from 28.75％to 24.92％and 25.29％after the addition of SPI or OVA,respectively.Scanning electron microscopy showed that the added proteins wrapped around the starch granules and acted as a physical barrier inhibiting starch digestion.Moreover,in vitro digestion analysis showed that SPI and OVA additions lowered the rapidly digestible starch(RDS)content of corn starch by 10.39％and 14.9％,respectively.In conclusion,addition of both proteins decreases starch digestibility,and the OVA has a stronger inhibitory effect on the digestibility of starch than SPI.The findings of this study provide insights for developing low glycemic index foods containing starch-protein complexes.
Keywords：corn starchsoy protein isolateovalbuminphysiochemical propertyin vitro digestion
Publication Date：2024-08-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：11( 70-80 )