Abstract
Protein and its hydrolysates play crucial roles as nutritional components in daily diets and additives in food processing, their effect on starch digestion attracted extensive attention. In this study, tiger nut starch (TNS) mixed with multiple type of amino acids were subjected to annealing (ANN) treatment. Through the analysis of morphological characteristics, physicochemical properties, molecular structure, and enzyme inhibition effects of these amino acids, the mechanism of diverse in vitro digestion properties of the resulting mixtures were examined. Our findings revealed that the addition of phenylalanine (Phe), lysine (Lys), and histidine (His) significantly reduced rapidly digestible starch (RDS) content while increasing levels of slowly digestible starch (SDS) and resistant starch (RS) content (p<0.05). Phe, Lys, and His were found to influence digestion properties through molecular interactions, as indicated by analyses of relative crystallinity (RC) and short-range order. Notably, Lys and His exhibited notable amylase inhibition effects consequently enhanced enzyme resistance, particularly His on α-amylase (11.98%) and Lys on α-glucosidase (89.33%). Finally, wheat noodles prepared with TNS-Lys and TNS-His showed favorable processing properties and digestion resistant, highlighting their promising applications in low glycemic index foods.
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