Impact of red kidney bean protein on starch digestion and exploring its underlying mechanism

Abstract

This study aimed to investigate the effect of different proportions of red kidney bean protein (RKP) on the digestibility of co-gelatinized wheat starch (WS) and corn starch (CS), as well as explore the potential underlying mechanisms. The results showed a significant reduction in both the rate and extent of digestion for WS and CS after adding the RKP during co-gelatinization. Furthermore, incorporating RKP at 0 % to 20 % levels increased the content of resistant starch (RS) by 34.89 % and 14.43 % in the digested systems of wheat starch and maize starch, respectively, while decreasing the concentration of rapidly digestible starch (RDS) by 12.24 % and 20.39 %, respectively. Furthermore, RKP was found to inhibit α-amylase in a dose-dependent and non-competitive manner. Its interaction with starch occurred through hydrogen bonds and hydrophobic interactions, resulting in a modification of the short-range ordered structure of starch and ultimately leading to inhibition of starch digestion. The physical barrier effect of RKP on starch digestion also contributed to its inhibitory action. Considering the health-related delay in the rate and extent of postprandial starch digestion, Our findings have important inspirational value for the use of red kidney bean protein in hypoglycemic foods.