ArticleNPJ science of food2022
Mechanism of peptides from rice hydrolyzed proteins hindering starch digestion subjected to hydrothermal treatment.
Article in NPJ science of food, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed, 30 citations in OpenAlex.
- Enzymatic hydrolysis by Alcalase of red bean protein to develop corn starch/red bean protein hydrolysate complex for reduced glycemic response in vitro.Journal of the science of food and agriculture · 2026Article
- Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles.Foods (Basel, Switzerland) · 2023Article
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5 authors at 1 institution in 1 country.
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Abstract
Clarifying the interactions between food components is critical in designing carbohydrate-based foods with low digestibility. To date, the hindering effect of starch-protein interactions on starch digestion has attracted extensive attention. In this study, rice proteins were further hydrolyzed, and rice peptides (RP) with different molecular weights were obtained by ultrafiltration. The effects and possible mechanisms of RP with different molecular weights on the structure, thermal properties, and in vitro digestibility of cooked rice starch were investigated. All peptides slowed the digestion of rice starch in a concentration-dependent manner. A concentration of 10% RP
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