Starch digestion retarded by wheat protein hydrolysates with different degrees of hydrolysis

Wheat protein hydrolysates (WPH) were prepared by pepsin hydrolysis for 30, 60, and 120 min (WPH30, WPH60, and WPH120). The mixed system of rice starch and WPH was hydrothermally treated to explore the effect of WPH with different degrees of hydrolysis on starch digestion. WPH reduced the first-order rate coefficient (k) of starch digestion. Especially, WPH30 reduced the k value the most and formed the highest slowly digestible starch content due to the entanglement of starch chains and long-chain peptides. WPH60 and WPH120 with more hy-drophobic peptides and polar amino acids than WPH30 tended to form hydrogen bonds with starch molecules due to less steric hindrance. Particularly, the complexation of WPH60 promoted the formation of dense aggregate structure and hindered the enzymatic hydrolysis of starch to a certain extent, thereby increasing the resistant starch content. These findings provide significant guidance for the preparation of hypoglycemic reformed food.

Automated summary

Wheat protein hydrolysates (WPH) with different degrees of hydrolysis were prepared and mixed with rice starch. WPH, especially WPH30, reduced the rate of starch digestion and increased the content of slowly digestible starch due to the entanglement of starch chains and long-chain peptides. WPH60 and WPH120, containing more hydrophobic peptides and polar amino acids than WPH30, formed hydrogen bonds with starch molecules, resulting in the formation of a dense aggregate structure and increased resistant starch content. These findings are important for the development of hypoglycemic reformulated food.