文献类型：期刊文献

英文题名：Effect of Ginkgo biloba seed protein hydrolysates on physicochemical properties and in vitro digestibility of wheat starch

作者：Deng, Yejun[1] Liu, Yong[1] Wang, Xiang[1] Zhang, Caihong[1] Xie, Pujun[1] Huang, Lixin[1,2,3]

第一作者：邓叶俊

通信作者：Huang, LX[1]

机构：[1]Chinese Acad Forestry, Inst Chem Ind Forest Prod, Natl Key Lab Dev & Utilizat Forest Food Resources, Nanjing 210042, Peoples R China;[2]Natl Forestry & Grassland Adm, Natl Engn Res Ctr Low Carbon Proc & Utilizat Fores, Key Lab Biomass Energy & Mat Jiangsu Prov, Key Lab Chem Engn Forest Prod, Nanjing 210042, Peoples R China;[3]Nanjing Forestry Univ, Int Innovat Ctr Forest Chem & Mat, Jiangsu Coinnovat Ctr Efficient Proc & Utilizat Fo, Nanjing 210037, Peoples R China

年份：2026

卷号：340

外文期刊名：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

收录：;EI(收录号：20260319908333);Scopus(收录号：2-s2.0-105027254022);WOS:【SCI-EXPANDED(收录号:WOS:001669793800001)】；

基金：Funding This work was supported by Jiangsu Key Laboratory of Biomass Energy and Materials [grant number: JSBEM-S-202306] and National Natural Science Foundation of China [grant number: 32171732] .

语种：英文

外文关键词：Ginkgo biloba; Water mobility; Starch gelatinization; Digestibility; Interaction

摘要：Wheat starch (WS) is a key energy supply for human nutrition, and its digestibility can be modulated by incorporating exogenous protein hydrolysates. However, the sources and amounts of protein hydrolysates greatly influenced digestibility of starch. To elucidate the effects of Ginkgo biloba seed protein hydrolysates (GBPH) influencing the digestibility of WS, WS-GBPH complexes with different concentrations of GBPH were prepared, and their physicochemical properties, in vitro digestibility and their interrelationships were investigated. Pasting and thermal results suggested that the degree of starch gelatinization reduced notably as the concentration of GBPH increased. Under the highest GBPH concentration, the peak viscosity and enthalpy change were decreased by 12.94% and 25.29% as compared to WS, respectively. Moreover, rheological results suggested that GBPH reduced the viscosity and weakened the gel structure of WS pastes. GBPH competed with WS for available water, leading to the preservation of more intact starch granules after gelatinization. Fourier transform infrared spectroscopy and X-ray diffraction results showed that GBPH enhanced the ordered structures of WS and hydrogen bonds played an essential role in the physicochemical property variations of starch. Importantly, GBPH inhibited the digestion rate of WS, with the rapidly digestible starch content reducing from 49.57% to 22.18% and the resistant starch content increasing from 25.90% to 51.46%. Pearson's correlation analysis revealed that the RS content was significantly positively correlated with pasting, onset, peak and conclusion temperature and R1022/ 995. These results indicate that GBPH may function as a natural functional component in the formulation of low-digestibility starch-based foods.