Effect of calcium/sodium addition on rice starch-chickpea protein hydrolysate complexes: Microstructure, rheological properties and digestibility
In the present study, we investigated for the first time the effects of different concentration ranges (0–2 %, w/w) of CaCl2 and NaCl on the microstructure, physicochemical properties and digestibility of rice starch-chickpea protein hydrolysate (RS-CPH) complexes. The results showed that CaCl2 (0–1...
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Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003839 |
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| author | Cuiping Han Zhuojia Lv Yujie Duan Junfang Zhang Qingxin Guo |
| author_facet | Cuiping Han Zhuojia Lv Yujie Duan Junfang Zhang Qingxin Guo |
| author_sort | Cuiping Han |
| collection | DOAJ |
| description | In the present study, we investigated for the first time the effects of different concentration ranges (0–2 %, w/w) of CaCl2 and NaCl on the microstructure, physicochemical properties and digestibility of rice starch-chickpea protein hydrolysate (RS-CPH) complexes. The results showed that CaCl2 (0–1.5 %, w/w) and NaCl (0–1 %, w/w) enhanced the hydrogen bonding interactions between RS and CPH. The CLSM images visualized that the addition of salt resulted in a more uniform distribution of CPH in the RS matrix. However, the XRD results showed a decrease in the diffraction intensity of the complexes, implying an increase in the amorphous region of the complexes. In addition, 1.5 % (w/w) CaCl2 and 1 % (w/w) NaCl reduced the rapidly digestible starch content of the complexes to 36.63 % and 37.20 %, respectively. These results highlight the innovative application of salt modulation in the RS-CPH system and offer a theoretical foundation for developing functional foods with controlled starch digestibility. |
| format | Article |
| id | doaj-art-98e9c2ca21cc48ff936bd6f239f45a62 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-98e9c2ca21cc48ff936bd6f239f45a622025-08-20T03:53:47ZengElsevierFood Chemistry: X2590-15752025-05-012810253610.1016/j.fochx.2025.102536Effect of calcium/sodium addition on rice starch-chickpea protein hydrolysate complexes: Microstructure, rheological properties and digestibilityCuiping Han0Zhuojia Lv1Yujie Duan2Junfang Zhang3Qingxin Guo4Corresponding author.; College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaIn the present study, we investigated for the first time the effects of different concentration ranges (0–2 %, w/w) of CaCl2 and NaCl on the microstructure, physicochemical properties and digestibility of rice starch-chickpea protein hydrolysate (RS-CPH) complexes. The results showed that CaCl2 (0–1.5 %, w/w) and NaCl (0–1 %, w/w) enhanced the hydrogen bonding interactions between RS and CPH. The CLSM images visualized that the addition of salt resulted in a more uniform distribution of CPH in the RS matrix. However, the XRD results showed a decrease in the diffraction intensity of the complexes, implying an increase in the amorphous region of the complexes. In addition, 1.5 % (w/w) CaCl2 and 1 % (w/w) NaCl reduced the rapidly digestible starch content of the complexes to 36.63 % and 37.20 %, respectively. These results highlight the innovative application of salt modulation in the RS-CPH system and offer a theoretical foundation for developing functional foods with controlled starch digestibility.http://www.sciencedirect.com/science/article/pii/S2590157525003839Rice starchChickpea protein hydrolysateCalcium chlorideSodium chloride |
| spellingShingle | Cuiping Han Zhuojia Lv Yujie Duan Junfang Zhang Qingxin Guo Effect of calcium/sodium addition on rice starch-chickpea protein hydrolysate complexes: Microstructure, rheological properties and digestibility Food Chemistry: X Rice starch Chickpea protein hydrolysate Calcium chloride Sodium chloride |
| title | Effect of calcium/sodium addition on rice starch-chickpea protein hydrolysate complexes: Microstructure, rheological properties and digestibility |
| title_full | Effect of calcium/sodium addition on rice starch-chickpea protein hydrolysate complexes: Microstructure, rheological properties and digestibility |
| title_fullStr | Effect of calcium/sodium addition on rice starch-chickpea protein hydrolysate complexes: Microstructure, rheological properties and digestibility |
| title_full_unstemmed | Effect of calcium/sodium addition on rice starch-chickpea protein hydrolysate complexes: Microstructure, rheological properties and digestibility |
| title_short | Effect of calcium/sodium addition on rice starch-chickpea protein hydrolysate complexes: Microstructure, rheological properties and digestibility |
| title_sort | effect of calcium sodium addition on rice starch chickpea protein hydrolysate complexes microstructure rheological properties and digestibility |
| topic | Rice starch Chickpea protein hydrolysate Calcium chloride Sodium chloride |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525003839 |
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