Fish collagen peptides, an effective starch gelatinization regulator, modify the processing properties and improve the nutritional value of wheat starch

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Food Hydrocolloids 149 (2024) 109612

Available online 6 December 2023

Fish collagen peptides, an effective starch gelatinization regulator, modify

the processing properties and improve the nutritional value of wheat starch

Shuhan Zhang

, Song Zhu

, Fang Zhong

, Dejian Huang

, Yue Li

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China

School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China

International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, China

Science Center for Future Foods, Jiangnan University, Wuxi, 214122, China

Department of Food Science and Technology, National University of Singapore, 117542, Singapore

ARTICLE INFO

Keywords:

Fish collagen peptides

Wheat starch

Starch gelatinization

Starch digestibility

Starch ordered structure

ABSTRACT

Owing to diverse functional and bioactive properties, sh collagen peptides (FCP), a by-product from the sh

processing industry, have garnered popularity among consumers. The primary objective of this study is to

investigate the impact of FCP on wheat starch (WS) gelatinization and evaluate its application potential in

starchy food. Pasting and thermal analyses indicated the degree of starch gelatinization decreased linearly as the

concentration of FCP increased. Under the peptide concentration, the peak viscosity and enthalpy change were

reduced by 76.54% and 26.23%, respectively. FCP competed with WS for available water, resulting in the

preservation of more intact starch granules after gelatinization. Rheological results suggested that FCP reduced

the viscosity and weakened the gel structure of starch pastes. With decreased tanδ, starch pastes presented a

more dominant elastic behavior. Moreover, FCP alleviated the digestion rate of WS, with the rapidly digestible

starch content decreasing from 79.94% to 73.19% and the resistant starch content increasing from 11.67% to

17.06%. Fourier transform infrared spectroscopy and X-ray diffraction analysis demonstrated that FCP improved

the ordered structures of WS and hydrogen bonds played a pivotal role in the property changes of starch.

Consequently, it is inferred that FCP holds considerable promise as a starch gelatinization regulator, which is

capable of modifying the processing properties and enhancing the nutritional value of starchy food.

1. Introduction

Starch is considered the main energy source for the human diet and

wheat starch (WS) provides more than 20% of the calories for the

world’s population (BeMiller & Whistler, 2009). However, starch-based

food is generally decient in other essential nutrients, especially protein.

To circumvent this limitation, food innovation supplements protein and

its derivatives into formulas to raise the nutritional value of starchy food

(Zhang, Qiao, et al., 2021). With smaller fragments, peptides possess

multiple biological activities and higher digestion and absorption abil-

ities, which may offer advantages for the nutritional fortication of

starchy food. The global sh processing industries discard over 60% of

sh biomass as waste, including skin, scales, bones, and viscera, these

wastes can serve as raw materials for the production of collagen peptides

(Halim, Yusof, & Sarbon, 2016). Present literature has certied that sh

collagen peptides (FCP) could improve bone, skin, and hair health in

individuals and exhibit typical biological activities (Subhan, Hussain,

Tauseef, Shehzad, & Wahid, 2021). Therefore, FCP could be selected as

an efcacious fortier to improve the nutritional value of starchy food.

The incorporation of protein and its derivatives could alter the pro-

cessing properties of starch, which in turn modify the nutritional

properties of starchy food. Gelatinization, as a pivotal processing for

starch-based food matrices, critically affects the characteristics and

quality of the nal products (Wang & Copeland, 2013). Previous studies

have indicated that the supplement of protein inhibited the gelatiniza-

tion of starch, but violent increases in system viscosity appeared under

higher protein amounts (Zhang et al., 2023). After enzymatic hydrolysis,

proteins exhibited an enhanced ability to inhibit starch gelatinization,

along with notable starch processing and structural changes (Chi, Li,

Zhang, Chen, & Li, 2018; L´

opez-Bar´

on, Gu, Vasanthan, & Hoover, 2017).

* Corresponding author. State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu,

214122, China.

E-mail address: liyue@jiangnan.edu.cn (Y. Li).

Contents lists available at ScienceDirect

Food Hydrocolloids

journal homepage: www.elsevier.com/locate/foodhyd

https://doi.org/10.1016/j.foodhyd.2023.109612

Received 25 September 2023; Received in revised form 18 November 2023; Accepted 30 November 2023

Food Hydrocolloids 149 (2024) 109612

This could be attributed to the conversion of proteins into smaller

molecules, which facilitated the non-covalent interactions between

protein and starch (L´

opez-Bar´

on et al., 2018). Hence, it is plausible to

hypothesize that peptides play a unique role in inhibiting starch gela-

tinization. However, disparate impacts on other starch properties have

been reported between various peptides. Garlic peptides signicantly

reduced the loss modulus and storage modulus of starch (Xie et al.,

2023), whereas glutathione had minimal inuence on starch viscoelas-

ticity (Guo et al., 2020). Soybean peptides and garlic peptides showed

opposite effects on the ordered structure of starch (Chen et al., 2019; Xie

et al., 2023). Currently, there is still a scarcity of research concerning the

impact of peptides on starch processing and structural properties, with

no research addressing the inuence of FCP. To facilitate the widespread

application of FCP in starchy food, it is imperative to prioritize the

comprehensive understanding of its impact on starch.

Nutritionally, starch is classied into rapidly digestible starch (RDS),

slowly digestible starch (SDS), and resistant starch (RS) (Englyst, King-

man, & Cummings, 1992). Long-term intake of foods rich in RDS in-

creases the risk of metabolic syndromes such as obesity, type II diabetes,

and cardiovascular diseases (Ludwig, 2002). Food peptides have been

reported to suppress the rapid digestion of starch (Chen et al., 2021; Lu,

Ma, Zhan, Jin, & Tian, 2022; Tang et al., 2023). Soybean peptides

effectively decreased the RDS content and increased the RS content of

ungelatinized corn starch and potato starch. And this inhibition effect

was further strengthened after starch gelatinization (Chen et al., 2019).

Glutathione signicantly reduced the SDS content and increased the RS

content of wheat starch (Tang et al., 2023). With the decrease in mo-

lecular weight and increase in the amount, rice peptides possessed a

stronger ability to inhibit rice starch digestion (Lu et al., 2022). There-

fore, FCP may also have the potential to improve the nutritional value of

starchy food by alleviating the digestion rate of starch.

This study aimed to investigate the impact of FCP on WS gelatini-

zation and evaluated accompanying processing and nutritional proper-

ties alterations of starch. A combination of rapid visco analyzer (RVA),

differential scanning calorimeter (DSC), low eld nuclear magnetic

resonance (LF-NMR), and inverted uorescence microscope was utilized

to evaluate the impact of FCP on starch gelatinization and reveal the

underlying mechanisms. Furthermore, rheometer, Fourier transform

infrared spectroscopy (FTIR), and X-ray diffraction (XRD) were

employed to understand the rheological and structural alteration of WS.

Nutritional fractions of starch were evaluated through in vitro simulated

gastrointestinal digestion. These investigations will serve as a funda-

mental basis for the application of FCP in starchy food products and

encourage in-depth research on peptide fortiers.

2. Materials and methods

2.1. Materials

WS used in this study was provided by Xinxiang Liangrun Whole

Grain Food Co., Ltd (Xinxiang, Henan, China). It contained 87.34%

starch, 0.27% protein, 0.62% fat, 0.22% ash, and 11.32% moisture (w/

w). FCP (extracted from sh skin) was purchased from Xi’an Weite

Biological Technology Co., Ltd (Xi’an, Shaanxi, China) with an average

molecular weight of 7090 Da and zeta potential of −8.51 mV. It had a

composition of 98.68% protein, 0.03% fat, 0.35% ash, and 6.72%

moisture (w/w). Pepsin (P7000, ≥250 U/mg), pancreatin from porcine

pancreas (P7545,

-amylase ≥200 U/mg, protease ≥200 U/mg, and

lipase ≥16 U/mg), amyloglucosidase (A7095, ≥260U/mL), rhodamine

B, and uorescein isothiocyanate (FITC) were purchased from Sigma-

Aldrich (St. Louis, MO, USA). Glucose kits for measuring the produc-

tion of glucose during starch digestion were procured from Shanghai

Rongsheng Bio-pharmaceutical Co., Ltd (Shanghai, China). Other

chemicals used in the study were of analytical grade and were obtained

from Sinopharm Chemical Reagent Co., Ltd (Shanghai, China).

2.2. Sample preparation

Sample preparation refers to our previous research (Zhang et al.,

2023). WS (5 g) was mixed with 0, 0.25, 0.5, 1.25, 2.5, or 5 g FCP to

make the peptide mass of 0, 5, 10, 25, 50, and 100% starch mass. The

mixtures with 50 mL deionized water were agitated for 20 min to ac-

quire sufcient dispersion. Then the suspensions were subjected to heat

treatment in a water bath at 95 ◦C for 30 min. In preparation for XRD

and FTIR analysis, WS and FCP-WS pastes underwent freeze-drying

using an Alpha1-4LD plus freeze dryer (Martin Christ, Osterode, Ger-

many) for a duration of 48 h. For the in vitro starch digestion experiment,

the mass of WS was 500 mg with the same amount of FCP and water

ratios aforementioned.

2.3. Pasting properties

A rapid visco analyzer (RVA-5400, Perten, Australia) was used to

evaluate the impact of FCP on the pasting property of WS. In an

aluminum cylinder, 2.5 g of WS, the corresponding proportions of FCP,

and 25.0 g of deionized water were thoroughly mixed. The test pro-

cedure employed in this study followed the methodology described in

our previous research (Zhang et al., 2023). After being held at 50 ◦C for

1 min, mixtures were heated to 95 ◦C and maintained at 95 ◦C for 2.5

min, then cooled to 50 ◦C and kept at 50 ◦C for 2 min. The uniform rate

of heating and cooling was 12 ◦C/min and the rotation speed was 160

rpm throughout the testing process. Peak viscosity (PV, cP), through

viscosity (TV, cP), nal viscosity (FV, cP), breakdown viscosity (BD, cP),

and setback viscosity (SB, cP) were recorded.

2.4. Thermal properties

The impact of FCP on WS thermal properties was measured by a

differential scanning calorimeter (DSC8500, PerkinElmer, Waltham,

Massachusetts, USA) (Gałkowska & Juszczak, 2019). The equipment

was calibrated with indium and an empty aluminum pan (PerkinElmer,

Waltham, Massachusetts, USA) as a reference. WS (4 mg) with corre-

sponding proportions of FCP and 12

L deionized water was weighed in

an aluminum pan and hermetically sealed. Samples were equilibrated at

room temperature overnight, followed by scanning from 25 ◦C to 95 ◦C

at a rate of 12 ◦C/min. Onset temperatures (T

, ◦C), peak temperatures

, ◦C), and conclusion temperatures (T

, ◦C) were recorded. Enthalpy

change (ΔH, J/g) was calculated based on the mass of dry WS.

2.5. Water mobility

The water mobility of WS and FCP-WS pastes was determined by an

LF-NMR analyzer (MesoMR23-060 V–I, Niumag Co., Ltd., Suzhou,

China) (Zhang, Sun, Wang, Wang, & Zhou, 2020). Balance samples were

carefully placed in a glass bottle and securely sealed. The

Carr-Purcell-Meiboom-Gill (CPMG) sequence was employed to detect

the transverse relaxation time (T

) of starch pastes: the 90◦–180◦pulse

spacing of 0.8 ms, the collected echoes number of 6000, and the scans

number of 8.

2.6. Micromorphology imaging

Fluorescence and brighteld imaging of WS and FCP-WS pastes were

observed using an inverted uorescence microscope (DMIL, Leica

Microsystems Inc., Wetzlar, Germany) (Yang, Zhong, Douglas Goff, & Li,

2019). Freshly prepared pastes were uniformly spread onto slides and

subsequently stained with FITC (0.25% w/v) and rhodamine B (0.025%

w/v) for 10 min. Excess dyes were gently washed away using deionized

water, and samples were then sealed with cover glasses. All images were

captured and analyzed by the Leica Application Suite X Microscope

Software.

S. Zhang et al.

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