https://biblio.ugent.be/publication/8702100/file/8703895.pdf

Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

Indispensable amino acid (IAA) composition and standardized ileal digestibility (SID) of five animal- and 12 plant-based proteins were used to calculate their respective Digestible Indispensable Amino Score (DIAAS) according to the three age categories defined by the Food and Agriculture Organization (FAO). Mean IAA content and mean SID obtained from each protein dataset were subsequently used to simulate optimal nutritional quality of protein mixtures. Datasets revealed considerable variation in DIAAS within the same protein source and among different protein sources. Among the selected protein sources, and based on the 0.5- to 3-year-old reference pattern, pork meat, casein, egg, and potato proteins are classified as excellent quality proteins with an average DIAAS above 100. Whey and soy proteins are classified as high-quality protein with an average DIAAS ≥75. Gelatin, rapeseed, lupin, canola, corn, hemp, fava bean, oat, pea, and rice proteins are classified in the no quality claim category (DIAAS <75). Potato, soy, and pea proteins can complement a broad range of plant proteins, leading to higher DIAAS when supplied in the form of protein mixtures and at specific ratios. Such complementarity highlights the potential to achieve an optimal nutritional efficiency with plant proteins alone.

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1809

Comprehensive overview of the quality of plant- And animal-sourced proteins based on the digestible indispensable amino acid score

Characterization and functional evaluation of oat protein isolate-Pleurotus ostreatus β-glucan conjugates formed via Maillard reaction

Background Food is a complex system, which usually contains many different compounds. Thus, interaction between starch and other compounds is unavoidable and often significantly affects the properties of starch. Therefore, interaction between starch and other compounds has attracted considerable interest. Scope and approach It is widely confirmed that starch can form the inclusion complex with a variety of small molecules, such as iodine, lipids, and aromatic compounds. Recently, it is found that starch and polyphenols can also form the inclusion complex. However, no related reviews are published. Thus, the formation, structure and properties of the starch-polyphenol inclusion complex are reviewed in this work. Specifically, this work describes the methods to prepare the inclusion complex, the techniques to identify the complex, protection of the complex on the polyphenol, digestibility and potential prebiotic activity of the complex. Key findings and conclusions Formation of the starch-polyphenol inclusion complex can improve the stability and achieve slow release of the polyphenol, thus improving the bioavailability. Moreover, the starch-polyphenol inclusion complex is resistant to digestive enzymes. Thus, this complex is considered as the Type-5 resistant starch, which is similar to the starch-lipid complex. The resistance of the starch-polyphenol inclusion complex results from inhibition of polyphenols on digestive enzymes and the single helixes of starch formed in the complex. Thus, the starch-polyphenol complex may be more resistant than the starch-lipid complex. Moreover, this complex may have synergistic effects of polyphenols and traditional resistant starch without polyphenols in the prebiotic activity, which is a promising prebiotic ingredient.

Formation, structure and properties of the starch-polyphenol inclusion complex: A review

Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG

Proso millet starch was modified by heat-moisture treatment (HMT), autoclaving treatment (AT), and microwave treatment (MT). The effects of these treatments on the starch physicochemical, structural, and molecular properties were investigated. The amylose and resistant starch contents were increased by AT and MT, but only slightly by HMT. HMT and AT significantly increased the water-holding capacity, to 172.66% and 191.63%, respectively. X-ray diffractometry showed that the relative crystallinity of the HMT sample decreased by 20.88%, and the crystalline peaks disappeared from the AT and MT sample patterns. The thermal treatments decreased the proso millet starch molecular weight to 1.769 × 106, 7.886 × 105, and 3.411 × 104 g/mol, respectively. The thermal enthalpy decreased significantly in HMT. Modification significantly changed the pasting profiles of the native proso millet starch, and the peak viscosity, setback, and breakdown values decreased. These results clarify the mechanism of starch changes caused by thermal treatment.

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1295

Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Effect of acetylation and succinylation on physicochemical properties and structural characteristics of oat protein isolate

Soybean protein isolate (SPI) was treated using ultrasound at 400 W for 5 and 15 min at 80 °C. The effects of ultrasound heat treatment on the structure of SPI and properties of glucono-δ-lactone induced SPI cold set gels (GSCG) were investigated. The results showed that ultrasound heat treatment of SPI reduced α-helixes and β-sheets and increased random coils, leading to a less compact tertiary conformation. The increase in surface hydrophobicity and free sulfhydryls changed the particle size of SPI and its gelation properties. However, the formation of GSCG mainly involved hydrophobic interactions rather than disulfide bonds due to the limitation of sulfhydryl group oxidation during acidification. Ultrasound heat treatment of SPI produced GSCG faster and increased the storage/elastic modulus (G′), gel strength and water holding capacity of GSCG, resulting in a more compact and homogeneous microstructure with smaller pores. The 5 min ultrasound heat treated GSCG had higher G′ and gel strength than 15 min, suggesting the synergistic effect of ultrasound and heat treatment. The results suggested that the combination of ultrasound and heat treatment might be an effective method for modifying the structure of SPI and improving the properties of GSCG.

Ultrasound heat treatment effects on structure and acid-induced cold set gel properties of soybean protein isolate

Rapid starch digestion rate is negative for the normal level of human blood glucose. This study investigated the protective effects of corn starch (CS) complexed with soy isoflavone (SI) on the control of starch digestibility and glycemic index (GI). The structure of the corn starch-soy isoflavone (CS-SI) complexes was characterized by Fourier transform infrared (FT-IR), X-ray diffraction (XRD), Thermogravimetric analysis (TGA), and Differential scanning calorimetry (DSC), and the complexes digestibility was evaluated using in vitro digestion model. The results of FT-IR spectrum showed that, compared with corn starch, new characteristic peaks were not occurred in CS-SI complexes, and the value of R1047/1022 was decreased, which indicated the short-range structure of CS-SI complexes had been reduced. The V-shaped structure characteristic peaks occurred obviously in CS-SI complexes detected by XRD patterns, which formed a new crystalline structure. The thermal stability was improved in CS-SI complexes revealed by TGA and DTG curves that the thermal cracking temperature increased from 315°C to 320°C. The enthalpy (ΔH) of CS-SI complexes decreased from 2.34 J/g to 1.75 J/g showed by DSC data, which indicated that the ordered structure of starch was destroyed. Furthermore, the content of resistant starch increased from 10.53% to 21.78% and predicted glycemic index (pGI) reduced in CS-SI complexes. In conclusion, the digestibility and pGI of starch can be improved by complexed with soy isoflavone.

Structure and in vitro digestibility on complex of corn starch with soy isoflavone

Ultrahigh-performance liquid chromatography Quadrupole-Orbitrap tandem mass spectrometry (UHPLC-Q-Orbitrap-MS/MS) was used to compare the composition of ginsenosides in white ginseng (WG) and extruded white ginseng (EWG). A total of 45 saponins, including original neutral ginsenosides, malonyl-ginsenosides, and chemical transformation of ginsenosides, were successfully identified in both WG and EWG. Multivariate statistical analyses including supervised orthogonal partial least squared discrimination analysis (OPLS-DA) and hierarchical clustering analysis (HCA) were used to analyze components of white ginseng before and after extrusion. As a result, three ginsenosides (malonyl (M)-Rb1, M-Rb2, and M-Rc) were found to be increased in WG, while three ginsenosides (Rb2, Rc, and Rg1) were elevated in EWG. In the OPLS-DA S-plot, the different compositions of ginsenoside that were distinguished between WG and EWG were screened out. Experimental results indicate that the UHPLC-Q-Orbitrap-MS/MS is a useful tool to characterize variations of ginsenosides in WG and EWG.

/pdf/chemical-comparison-of-white-ginseng-before-and-after-2nzv67e1rm.pdf

Chemical Comparison of White Ginseng before and after Extrusion by UHPLC-Q-Orbitrap-MS/MS and Multivariate Statistical Analysis

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