High moisture extrusion induced interaction of Tartary buckwheat protein and starch mitigating the in vitro starch digestion

Yongqiang Liang; Lizhen Zhang; Yingying Zhu; Zhuo Zhang; Liang Zou; Junjuan Wang; Tingjun Ma; Dan Wang; Xiaoyan Zhao; Guixing Ren; Peiyou Qin

doi:10.1016/j.foodchem.2024.142257

High moisture extrusion induced interaction of Tartary buckwheat protein and starch mitigating the in vitro starch digestion

Food Chem. 2024 Nov 27:466:142257. doi: 10.1016/j.foodchem.2024.142257. Online ahead of print.

Authors

Yongqiang Liang¹, Lizhen Zhang², Yingying Zhu³, Zhuo Zhang², Liang Zou⁴, Junjuan Wang⁵, Tingjun Ma⁶, Dan Wang⁵, Xiaoyan Zhao⁵, Guixing Ren², Peiyou Qin⁷

Affiliations

¹ Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
² School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
³ College of Food and Bioengineering, Zhengzhou R&D Center for high-quality innovation of Green Food (Green Premium Agricultural Products), Zhengzhou University of Light Industry, Zhengzhou 450001, China.
⁴ Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
⁵ Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
⁶ College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China.
⁷ Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China. Electronic address: qinpeiyou@iapn.org.cn.

PMID: 39615363
DOI: 10.1016/j.foodchem.2024.142257

Abstract

This study investigated the effects of adding 4-20 % Tartary buckwheat protein (TBP, with a purity of 93.35 %) on the structural, thermal, and digestive properties of Tartary buckwheat starch (TBS) by high moisture (60 %) extrusion. The added TBP embedded and enwrapped the starch matrix, which formed protein-starch complexes. After adding 4 %-20 % TBP, the shear degradation of AP decreased. Conversely, the shear degradation of AM chains increased. The addition of TBP promoted the retrogradation of starch in extrudates, enhancing their short- and long-range ordered structures. Compared with extruded TBS, extrudates contained TBP showed a reduction of gelatinization enthalpy, a high content of resistant starch, and a lower starch digestibility. These findings provided an insight into the protein-starch interactions under high moisture extrusion, which would promote the advancement of starch-based foods with high TBP content.

Keywords: High moisture extrusion; In vitro digestibility; Interaction; Protein; Starch; Tartary buckwheat.