Abstract
The role of endogenous/exogenous rice protein and its hydrolysates in the enzymatic hydrolysis resistance of rice starch was investigated. Scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM) and Fourier transform infrared spectroscopy (FTIR) results showed that different types of rice endogenous proteins retarded the digestion of rice starch by the same way. Exogenous addition of protein hydrolysates was more effective than protein for impeding starch digestion. FTIR results indicated that rice protein hydrolysates were bound to starch granules through hydrogen bonds, and their interaction strengthened the ordered structure of the starch. Further, the intensity of the starch V- type peak was enhanced after the addition of protein hydrolysates, indicating that some peptides or free amino acids released by the protein formed complexes with the starch, thereby contributing to high slowly-digestible starch content. These findings provide a theoretical basis for the preparation of low glycemic index starch-based foods.
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