Influence of hemp protein hydrolysates on the textural, thermal, rheological, and structural properties of corn starch with varying amylose content

IF 7.1 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2026-04-01 Epub Date: 2026-05-28 DOI:10.1016/j.foostr.2026.100535

Gaosheng Wu, Lokesh Kumar, James D. Morton, Hannah Lee

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Abstract

Over the past decades, researchers have investigated the changes in physical, chemical, and nutritional properties of starch blended with various biomolecules. Hemp seed meal is a sustainable byproduct of hempseed oil extraction, and there is limited research on the use of hemp protein hydrolysates, prepared from this hemp seed meal, as a food ingredient. This study investigated the physicochemical properties of hemp protein hydrolysates (HPH) and corn starch complexes using corn starch with varying amylose contents: waxy corn starch (WCS, 1% amylose), normal corn starch (NCS, 27% amylose) and high-amylose corn starch (HACS, 68% amylose). The addition of the HPH to the starch significantly modified the textural properties of starch gels, particularly enhancing elasticity and hardness in WCS and NCS, and increasing adhesiveness in NCS and HACS. Notable effects were observed with 20% HPHP (HPH hydrolyzed by pepsin) on WCS elasticity, 10% HPHB (HPH hydrolyzed by bacterial protease) on WCS hardness, and 20% HPHB on WCS adhesiveness. Particle size distribution indicated substantial granule size increases, especially in HACS. FT-IR analysis revealed shifts in absorption peaks, suggesting altered hydrogen bonding interactions without new functional groups. The addition of protein hydrolysates further amplified the thermal properties of starch, particularly in HACS. Rheological properties varied, with increased storage (G′) and loss (G") moduli in NCS-HPH mixtures and general decreases in WCS-HPH and HACS-HPH. The findings of this study highlight the potential of hemp protein hydrolysates as novel food ingredients when combined with carbohydrates, offering improved functional properties and potential health benefits.

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大麻蛋白水解物对直链淀粉含量不同的玉米淀粉的结构、热、流变和结构特性的影响

在过去的几十年里，研究人员研究了淀粉与各种生物分子混合后的物理、化学和营养特性的变化。大麻籽粕是大麻籽油提取的可持续副产品，对大麻蛋白水解物的使用研究有限，从这种大麻籽粕中制备的大麻蛋白水解物作为食品成分。采用直链淀粉含量不同的玉米淀粉：蜡质玉米淀粉（WCS， 1%直链淀粉）、普通玉米淀粉（NCS， 27%直链淀粉）和高直链玉米淀粉（HACS， 68%直链淀粉），研究了大麻蛋白水解物（HPH）和玉米淀粉配合物的理化性质。HPH的加入显著改变了淀粉凝胶的结构性质，特别是提高了WCS和NCS的弹性和硬度，提高了NCS和HACS的粘连性。20% HPHB（胃蛋白酶水解HPH）对WCS弹性、10% HPHB（细菌蛋白酶水解HPH）对WCS硬度、20% HPHB对WCS黏附性均有显著影响。颗粒大小分布表明颗粒大小明显增加，特别是在HACS中。FT-IR分析显示了吸收峰的变化，表明氢键相互作用发生了变化，没有新的官能团。蛋白质水解物的加入进一步增强了淀粉的热性能，特别是在HACS中。流变学性质各不相同，NCS-HPH混合物的储存（G’）和损失（G’）模量增加，WCS-HPH和HACS-HPH总体降低。这项研究的发现强调了大麻蛋白水解物与碳水化合物结合时作为新型食品成分的潜力，提供了改进的功能特性和潜在的健康益处。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.