Effect of calcium/sodium addition on rice starch-chickpea protein hydrolysate complexes: Microstructure, rheological properties and digestibility

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102536

Cuiping Han, Zhuojia Lv, Yujie Duan, Junfang Zhang, Qingxin Guo

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引用次数: 0

Abstract

In the present study, we investigated for the first time the effects of different concentration ranges (0–2 %, w/w) of CaCl₂ and NaCl on the microstructure, physicochemical properties and digestibility of rice starch-chickpea protein hydrolysate (RS-CPH) complexes. The results showed that CaCl₂ (0–1.5 %, w/w) and NaCl (0–1 %, w/w) enhanced the hydrogen bonding interactions between RS and CPH. The CLSM images visualized that the addition of salt resulted in a more uniform distribution of CPH in the RS matrix. However, the XRD results showed a decrease in the diffraction intensity of the complexes, implying an increase in the amorphous region of the complexes. In addition, 1.5 % (w/w) CaCl₂ and 1 % (w/w) NaCl reduced the rapidly digestible starch content of the complexes to 36.63 % and 37.20 %, respectively. These results highlight the innovative application of salt modulation in the RS-CPH system and offer a theoretical foundation for developing functional foods with controlled starch digestibility.

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钙/钠添加对大米淀粉-鹰嘴豆蛋白水解复合物的影响：微观结构、流变学性质和消化率

本研究首次研究了不同浓度范围（0 ~ 2%,w/w）的CaCl2和NaCl对大米淀粉-鹰嘴豆蛋白水解物（RS-CPH）复合物的微观结构、理化性质和消化率的影响。结果表明，CaCl2 （0 - 1.5%, w/w）和NaCl （0 - 1%, w/w）增强了RS和CPH之间的氢键相互作用。CLSM图像显示，盐的加入使CPH在RS基质中的分布更加均匀。然而，XRD结果显示配合物的衍射强度降低，这意味着配合物的非晶态区域增加。此外，1.5% （w/w）的CaCl2和1% （w/w）的NaCl可使配合物的快速消化淀粉含量分别降至36.63%和37.20%。这些结果为盐调控在RS-CPH体系中的创新应用提供了理论基础，为开发淀粉消化率可控的功能食品提供了理论基础。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.