Mechanism of reducing rice starch digestibility by quinoa protein amyloid-like fibrils pretreated with magnetic field

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-06-26 DOI:10.1016/j.foodchem.2025.145348

Ran Meng , Chang-Qing Hong , Ran Feng , Si-Jie Wu , Qiu-Ya Ji , Bao Zhang

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Abstract

The study aimed to investigate the mechanism by which magnetic field-pretreated quinoa protein amyloid-like fibrils affected the digestive properties of rice starch. Magnetic field pretreatment induced conformational changes in quinoa protein, promoting fibrillation, and quinoa protein formed the most amyloid-like fibrils under a 3 mT magnetic field treatment. The higher amyloid-like fibrils content enhanced both the short-range and long-range ordered structures of rice starch, as evidenced by the increased R_1047/1022 value (from 0.637 to 0.750) and relative crystallinity value (from 5.96 % to 6.91 %), which was contributed to improved digestion resistance. The complex of amyloid-like fibril formed under a 3 mT magnetic field and rice starch exhibited the highest resistant starch content (24.30 %), along with superior thermostability and reduced swelling capacity. The findings offer insights into protein-regulated starch digestion, contributing to the development of functional foods with digestion-resistant properties.

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磁场预处理藜麦蛋白淀粉样原纤维降低大米淀粉消化率的机理

本研究旨在探讨经磁场预处理的藜麦蛋白淀粉样原纤维对大米淀粉消化性能的影响机制。磁场预处理诱导藜麦蛋白构象改变，促进纤维性颤动，在3 mT磁场处理下，藜麦蛋白形成的淀粉样纤维最多。淀粉样原纤维含量的增加增强了大米淀粉的近程和远程有序结构，R1047/1022值（从0.637提高到0.750）和相对结晶度（从5.96 %提高到6.91 %），有助于提高大米淀粉的抗消化能力。在3 mT磁场下形成的淀粉样原纤维与水稻淀粉复合物的抗性淀粉含量最高（24.30 %），具有较好的热稳定性和较低的溶胀能力。这一发现为蛋白质调节淀粉消化提供了新的见解，有助于开发具有抗消化特性的功能性食品。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.