Effects of Whey Protein and Its Hydrolysates on <i>in Vitro</i> Digestibility and Physicochemical Properties of Potato Starch

LIU Jiasong; LIU Qing; YANG Yueyue; XU Lulian; JIAO Aiquan; JIN Zhengyu

doi:10.13386/j.issn1002-0306.2022060136

Volume 44 Issue 5

Feb. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(5): 74-81. > DOI: 10.13386/j.issn1002-0306.2022060136

LIU Jiasong, LIU Qing, YANG Yueyue, et al. Effects of Whey Protein and Its Hydrolysates on in Vitro Digestibility and Physicochemical Properties of Potato Starch[J]. Science and Technology of Food Industry, 2023, 44(5): 74−81. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060136.

Citation:

PDF (2009 KB)

Effects of Whey Protein and Its Hydrolysates on in Vitro Digestibility and Physicochemical Properties of Potato Starch

LIU Jiasong^{1, 2,},
LIU Qing^{1, 2},
YANG Yueyue^{1, 2},
XU Lulian³,
JIAO Aiquan^{1, 2, ,},
JIN Zhengyu^{1, 2}

1.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
3.
Department of Pediatric Endocrinology, The Affiliated Wuxi Children's Hospital of Nanjing Medical University, Wuxi 214023, China

More Information

Received Date: June 14, 2022
Available Online: January 02, 2023

Graphical Abstract

Abstract

Abstract

The effect of whey protein and its hydrolysates on the in vitro digestibility and physicochemical properties of potato starch (PS) was investigated by constructing the co-gelatinization system between the PS and whey protein or whey protein hydrolysates. The results showed that whey protein hydrolysates hydrolyzed by pepsin-pancreatin (WPP) had the best inhibitory effect on the digestibility of starch. Thereinto, the native PS displayed the highest rapidly digestible starch (RDS) content (94.54%) and lowest resistant starch (RS) content (3.10%). Lower RDS (67.51%) and higher RS (12.69%) contents were found for PS-WPP120 complex. The inhibitory effect of whey protein hydrolysates on the swelling and gelatinization of PS was stronger than that of whey protein. Therefore, the molecular weight of whey protein hydrolysates had a notable influence on both physicochemical properties and in vitro digestibility. And whey protein or its hydrolysates strengthened the hydrogen bonding and increased the order degree of PS structure, indicating that the interactions between PS and whey protein or whey protein hydrolysates could reduce in vitro digestibility of PS.
- potato starch,
- whey protein,
- protein hydrolysates,
- physicochemical properties,
- digestibility

FullText(HTML)

References (33)

References

[1]	LEE E S, SHIN H, SEO J M, et al. Effects of raw potato starch on body weight with controlled glucose delivery[J]. Food Chemistry,2018,256:367−372. doi: 10.1016/j.foodchem.2018.02.150
[2]	XU H B, ZHOU J P, YU J L, et al. Mechanisms underlying the effect of gluten and its hydrolysates on in vitro enzymatic digestibility of wheat starch[J]. Food Hydrocolloids,2021,113:106507. doi: 10.1016/j.foodhyd.2020.106507
[3]	CHI C D, LI X X, ZHANG Y P, et al. Understanding the mechanism of starch digestion mitigation by rice protein and its enzymatic hydrolysates[J]. Food Hydrocolloids,2018,84:473−480. doi: 10.1016/j.foodhyd.2018.06.040
[4]	LI W H, YU Y, GONG S X, et al. Effects of endogenous and exogenous corn protein and its hydrolysates on the structural change and starch digestibility of fried corn starch[J]. International Journal of Food Science & Technology,2020,56(6):2732−2741.
[5]	JORDAN M J, RYAN P L, JACOB M W, et al. The effects of 8 weeks of whey or rice protein supplementation on body composition and exercise performance[J]. Nutrition Journal,2013,12(1):1−7. doi: 10.1186/1475-2891-12-1
[6]	ANDERSON G H, TECIMER S N, SHAH D, et al. Protein source, quantity, and time of consumption determine the effect of proteins on short-term food intake in young men[J]. The Journal of Nutrition,2004,134(11):3011−3015. doi: 10.1093/jn/134.11.3011
[7]	PAL S, ELLIS V. The acute effects of four protein meals on insulin, glucose, appetite and energy intake in lean men[J]. British Journal of Nutrition,2010,104(8):1241−1248. doi: 10.1017/S0007114510001911
[8]	ENGLYST H N, KINGMAN S M, CUMMINGS J. Classification and measurement of nutritionally important starch fractions[J]. European Journal of Clinical Nutrition,1992,46:S33−50.
[9]	KONG B H, NIU H L, SUN F D, et al. Regulatory effect of porcine plasma protein hydrolysates on pasting and gelatinization action of corn starch[J]. International Journal of Biological Macromolecules,2016,82:637−644. doi: 10.1016/j.ijbiomac.2015.10.026
[10]	HAN H J, HOU J W, YANG N, et al. Insight on the changes of cassava and potato starch granules during gelatinization[J]. International Journal of Biological Macromolecules,2019,126:37−43. doi: 10.1016/j.ijbiomac.2018.12.201
[11]	MISHRA S, MONRO J, HEDDERLEY D. Effect of processing on slowly digestible starch and resistant starch in potato[J]. Starch-Starke,2008,60(9):500−507. doi: 10.1002/star.200800209
[12]	LU X X, MA R R, QIU H W, et al. Mechanism of effect of endogenous/exogenous rice protein and its hydrolysates on rice starch digestibility[J]. International Journal of Biological Macromolecules,2021,193:311−318. doi: 10.1016/j.ijbiomac.2021.10.140
[13]	LIU F Y, YANG Z, GUO X N, et al. Influence of protein type, content and polymerization on in vitro starch digestibility of sorghum noodles[J]. Food Research International,2021,142:110199. doi: 10.1016/j.foodres.2021.110199
[14]	CHEN X, LUO J W, FU L L, et al. Structural, physicochemical, and digestibility properties of starch-soybean peptide complex subjected to heat moisture treatment[J]. Food Chemistry,2019,297:124957. doi: 10.1016/j.foodchem.2019.124957
[15]	张宏远, 木泰华, 马梦梅. 马铃薯淀粉凝胶形成及其品质影响因素研究进展[J]. 食品工业科技,2022,43(23):450−456. [ZHANG H Y, MU T H, MA M M. Formation of potato starch gel and influencing factors of its quality-A review[J]. Science and Technology of Food Industry,2022,43(23):450−456. doi: 10.13386/j.issn1002-0306.2022010181
[16]	HU Y, HE C X, ZHANG M Y, et al. Inhibition from whey protein hydrolysate on the retrogradation of gelatinized rice starch[J]. Food Hydrocolloids,2020,108:105840. doi: 10.1016/j.foodhyd.2020.105840
[17]	SUN Q J, XIONG C X, LIU S. Functional and pasting properties of pea starch and peanut protein isolate blends[J]. Carbohydrate Polymers,2014,101:1134−1139. doi: 10.1016/j.carbpol.2013.10.064
[18]	LÓPEZ-BARÓN N, SAGNELLI D, BLENNOW A, et al. Hydrolysed pea proteins mitigate in vitro wheat starch digestibility[J]. Food Hydrocolloids,2018,79:117−126. doi: 10.1016/j.foodhyd.2017.12.009
[19]	GUAN H N, DIAO X Q, HAN J C, et al. Influence of soy protein isolate hydrolysates obtained under high hydrostatic pressure on pasting and short-term retrogradation behavior of maize starch[J]. Food Biophysics,2021,16(3):395−405. doi: 10.1007/s11483-021-09676-w
[20]	RYAN K, BREWER M. In situ examination of starch granule-soy protein and wheat protein interactions[J]. Food Chemistry,2007,104(2):619−629. doi: 10.1016/j.foodchem.2006.12.037
[21]	LIU Q, JIAO A Q, YANG Y Y, et al. The combined effects of extrusion and recrystallization treatments on the structural and physicochemical properties and digestibility of corn and potato starch[J]. LWT-Food Science and Technology,2021,151:112238. doi: 10.1016/j.lwt.2021.112238
[22]	LÓPEZ-BARÓN N, GU Y, VASANTHAN T, et al. Plant proteins mitigate in vitro wheat starch digestibility[J]. Food Hydrocolloids,2017,69:19−27. doi: 10.1016/j.foodhyd.2017.01.015
[23]	LU Z H, DONNER E, YADA R Y, et al. Physicochemical properties and in vitro starch digestibility of potato starch/protein blends[J]. Carbohydrate Polymers,2016,154:214−222. doi: 10.1016/j.carbpol.2016.08.055
[24]	RIBOTTA P D, ROSELL C M. Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems[J]. Starch-Starke,2010,62(7):373−383. doi: 10.1002/star.200900259
[25]	OOSTEN B. Interactions between starch and electrolytes[J]. Starch-Starke,1990,42(9):327−330. doi: 10.1002/star.19900420902
[26]	叶晓汀. 淀粉颗粒结合蛋白对大米淀粉理化性质的影响[D]. 上海: 上海交通大学, 2018. YE X D. Effects of starch granule-associated proteins on physicochemical properties of rice starch[D]. Shanghai: Shanghai Jiao Tong University, 2018.
[27]	WANG J, ZHAO S M, MIN G, et al. Starch-protein interplay varies the multi-scale structures of starch undergoing thermal processing[J]. International Journal of Biological Macromolecules,2021,175:179−187. doi: 10.1016/j.ijbiomac.2021.02.020
[28]	NIU H, HAN Q, CAO C, et al. Short-term retrogradation behaviour of corn starch is inhibited by the addition of porcine plasma protein hydrolysates[J]. International Journal of Biological Macromolecules,2018,115:393−400. doi: 10.1016/j.ijbiomac.2018.04.047
[29]	LI W, DOBRASZCZYK B, DIAS A, et al. Polymer conformation structure of wheat proteins and gluten subfractions revealed by ATR-FTIR[J]. Cereal Chemistry,2006,83(4):407−410. doi: 10.1094/CC-83-0407
[30]	LIAN X J, ZHU W, WEN Y, et al. Effects of soy protein hydrolysates on maize starch retrogradation studied by IR spectra and ESI-MS analysis[J]. International Journal of Biological Macromolecules,2013,59:143−150. doi: 10.1016/j.ijbiomac.2013.03.071
[31]	YANG Y Y, JIAO A Q, ZHAO S N, et al. Effect of removal of endogenous non-starch components on the structural, physicochemical properties, and in vitro digestibility of highland barley starch[J]. Food Hydrocolloids,2021,117:106698. doi: 10.1016/j.foodhyd.2021.106698
[32]	VAN SOEST J J, TOURNOIS H, DE WIT D, et al. Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy[J]. Carbohydrate Research,1995,279:201−214. doi: 10.1016/0008-6215(95)00270-7
[33]	SEVENOU O, HILL S, FARHAT I, et al. Organisation of the external region of the starch granule as determined by infrared spectroscopy[J]. International Journal of Biological Macromolecules,2002,31(1-3):79−85. doi: 10.1016/S0141-8130(02)00067-3