Effect of legume proteins on the structure and digestibility of wheat starch-lauric acid complexes

• Published in: Food Chemistry: X 2024-12, Vol.24, p.101891, Article 101891
• Main Authors: Zhou, Jing, Zheng, Shuang-yi, Chen, Qian-qian, Wan, Xiao, Du, Jing, Ding, Wen-ping, Wang, Xue-dong, Zhang, Hai-long
• Format: Article
• Language: English
• Subjects: Legume proteins; Starch digestibility; Starch-based complexes
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101891

The effect of legume proteins (soy protein (SP), chickpea protein (CP) and peanut protein (PP)) on the properties of wheat starch-lauric acid (WS-LA) system and its intrinsic mechanism were investigated. RVA, digestion experiment and TGA results showed that legume proteins prompted the viscosity peak formation during cooling stage and increased anti-digestion and thermal stability of WS-LA system. FT-IR, Raman, XRD and 13C NMR results indicated that legume proteins improved the long-range and short-range ordering degree and single-helix structure of WS-LA system. SP had greater influence on the properties of WS-LA system than that of CP and PP. Proteins with high solubility, emulsifying properties and β-sheet content were conducive to starch-based complexes formation. Molecular dynamics simulation results indicated that major forces for WS-LA-SP formation were hydrogen bonding and van der Waals forces. This study offered crucial information on starch-fatty acid-protein complexes formation for proteins selection in starch-based products development. •Legume proteins improved order degree of starch in starch-lauric acid (LA) system.•Soy protein (SP) was easier to form starch-LA-SP than chickpea and peanut protein.•SP had greater effect on properties of WS-LA than chickpea and peanut protein.