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Effects of Rice, soy, and whey protein additions on quality characteristics and in vitro digestibility of Rice cakes

文献类型： 外文期刊

作者： Liu, Menglu 1 ; Hu, Hao 1 ; Ouyang, Kefan 1 ; Li, Genyuan 1 ; Chen, Yushun 1 ; Wang, Songyu 1 ; Zhang, Qin 1 ; An, Jingxian 1 ; Yu, Liqin 3 ; Zhao, Qiang 1 ;

作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Resources, Nanchang 330047, Jiangxi, Peoples R China

2.Nanchang Univ, Int Inst Food Innovat, Nanchang 330200, Jiangxi, Peoples R China

3.Jiangxi Acad Agr Sci, Rice Res Inst, Nanchang 330200, Peoples R China

关键词： Protein; Starch; Rice cake; In vitro digestion

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 320 卷

页码：

收录情况： SCI

摘要： Current studies on in vitro starch digestion have focused on naturally occurring starch-protein interactions in plant seeds, whereas the effect of exogenous protein-starch interactions as well as the effect of adding endogenous proteins on starch-protein interactions remains unclear. In this study, rice cake was employed as a case study to investigate the effects of rice protein (RP), soy protein isolate (SPI), and whey protein isolate (WPI) at varying concentrations on physicochemical properties and in vitro digestibility. RP decreased water absorption, while SPI and WPI increased it. RP and WPI significantly increased the double-helical content of starch molecules in rice cakes, whereas SPI showed no significant effect on the DD values. Protein addition enhances the thermal stability of rice cakes. Notably, the digestion data demonstrated that protein addition enhanced rice cake digestibility. Meanwhile, starch composition analysis revealed that protein addition had less impact on rapidly digestible starch (RDS), it increased the content of slowly digestible starch (SDS) but decreased resistant starch (RS).

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