Effects of protein morphological structures on the cereal processing, sensorial property and starch digestion: a review
文献类型： 外文期刊
作者： Hu, Jiali 1 ; Zhu, Ling 1 ; Yin, Xianting 1 ; Chen, Xiaoyu 1 ; Zhang, Hui 1 ; Zhang, Yayuan 3 ;
作者机构： 1.Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi, Peoples R China
2.Jiangnan Univ, Sch Food Sci & Technol, Wuxi, Peoples R China
3.Guangxi Acad Agr Sci, Agrofood Sci & Technol Res Inst, Nanning, Peoples R China
关键词： protein body; protein matrix; processing; morphology; starch digestion; taste property
期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：7.3； 五年影响因子：10.3 ）
ISSN： 1040-8398
年卷期： 2024 年
页码：
收录情况： SCI
摘要： In cereals, the protein body and protein matrix are usually two morphological protein structures. However, processing treatments can affect protein structures, change protein bodies into the matrix, or induce a change in the matrix structure; therefore, the processing-induced matrix was listed as the third morphological structure of the protein. Previous research on the effect of proteins was mainly based on protein content and composition, but these studies arrived at different conclusions. Studying the effect of protein morphological structures on sensorial property and starch digestion can provide a theoretical basis for selecting cultivars with high sensorial property and help produce low-glycemic index foods for people with diabetes, controlling their postprandial blood sugar. This study aimed to review the distribution and structure of protein bodies, protein matrices, and processing-induced matrices, as well as their influence on cereal sensorial property and starch digestion. Therefore, we determined the protein morphological structures in different cereal cultivars and summarized its impact. Protein bodies mainly have steric stabilization effects on starch gelatinization, whereas the protein matrix serves as a physical barrier surrounding the starch to inhibit water absorption and alpha-amylase. Processing can change protein morphological structures, enabling protein bodies to act as a physical matrix barrier.
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