Abstract
Turtle shell, as a nourishing product with high nutritional value, offers significant potential as a functional food ingredient. The underlying mechanism by which the turtle shell extract (TSE) 's water-soluble protein affected the quality and digestibility of rice noodles was explored through studying the starch gelatinization, microstructure, and protein interaction forces. Adding 1.0 % to 2.0 % TSE improved the edible quality of rice noodles, including their sensory attributes, structural integrity, hardness, viscosity, and cooking characteristics. At 5 % TSE, the peak viscosity, setback, and enthalpy values decreased by 26.43 %, 19.09 %, and 20.00 %, respectively. Additionally, TSE's protein improved the ordered structure of the starch, in which hydrogen bonds played a key role. TSE's water-soluble protein enhanced the physical barrier that binds protein to starch, primarily through increased hydrogen, disulfide bonding, and decreased hydrophobic interactions. TSE also lowered in vitro starch digestibility, reducing the final hydrolysis from 85.88 % to 72.66 %. Overall, adding 1.0 %-2.0 % TSE enhanced rice noodles edible quality and digestibility by the interaction between protein and starch, or the barrier effect of protein, supporting its potential in improving starchy foods and developing low glycemic index products.
Published Version
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