蒸煮条件下马铃薯淀粉与大豆肽的相互作用及其产物结构特性的探究

目的 探讨在蒸煮条件下马铃薯淀粉(potato starch,PS)和大豆肽(soybean peptide,SPT)复合物的相互作用及其对淀粉消化性的影响机制.方法 通过在模拟热加工条件下制备成马铃薯淀粉-大豆肽复合物(potato starch-soybean peptide,PS-SPT).采用现代分析仪器对PS...

Investigation of the interaction between potato starch and soybean peptide under cooking conditions and the structural properties of their products

Objective The purpose of this study is to explore the interaction and digestion characteristics of potato starch (PS) and soybean peptide (SPT) complex under cooking conditions. Methods The PS-SPT complex was prepared using PS mixed with 10% SPT of different molecular weights under simulate cooking conditions. The morphological, structural, functional, and digestive properties of the PS-SPT complex were determined. Results Compared with PS counterparts, the PS-SPT complex displayed higher pasting temperature, significant lower swelling power, breakdown value and setback value. The addition of SPT can promote the rearrangement of starch molecules to form locally ordered aggregates under simulated cooking conditions, which can transform the disordered structure to the ordered structure, and thus increase the compactness of starch aggregates. The results showed that the addition of SPT can reduce the content of rapidly digestible starch, and increase the content of slow-digestible starch and resistant starch. The molecular weight of SPT had little effect on the morphological, structural, functional and digestive characteristics of PS. Conclusion The study will deepen the understanding of food multicomponent interactions and provide important theoretical guidance for low-GI food development containing SDS and RS.