Slowly Digestible Starch Research Articles

Effects of high hydrostatic pressure treatment on in vitro digestibility and in vivo glycemic response of sweet potato flour: Effects of HHP on digestibility and glycemic response of sweet potato starch

Sweet potato is a rich source of resistant starch, fibre, vitamins and minerals, which is associated with healthy benefits. In this study, the effects of high hydrostatic pressure (HHP) treatment at 200–600 MPa on the digestibility of sweet potato flour (SPF) through starch composition analysis, in vitro digestion assays, and glycemic index (GI) and response in diabetic mice. Changes in the morphology of starch granules post-treatment were observed using an scanning electron microscope (SEM). Treatments at 400 and 600 MPa increased amylose in sweet potato starch and significantly increased the proportion of slowly digestible starch (SDS), as indicated by in vitro digestion assays. Resistant starch content decreased, with no significant change in rapidly digestible starch. Peak glucose levels in diabetic mice post-consuming SPF treated at 400 and 600 MPa were 476 and 514, respectively, significantly lower than 608 in the control group. The area under the curve (AUC) of 400 MPa treated-SPF is 14% lower than control SPF. The GI of SPF in the control group was 78.6, reducing to 66.2 and 68.3 post-HHP treatment at 400 and 600 MPa, respectively, with no significant difference in the 200 MPa group from that of the control group. SEM observations showed that damage to starch granules increased with increasing processing pressure. HHP caused the starch granules to gelatinize and recoagulate, forming an irregular shape. The HHP treatment changed the composition of SPF, significantly increasing SDS content and it stabilized postprandial blood glucose levels and reduced GI, rendering it a potential method to develop processed products of sweet potatoes with a low GI, providing a novel technical option for developing health-promoting products.

Effect of Ethanol Extract of Tea on the Physicochemical, Retrogradation Characteristics, and Digestion Properties of Wheat Starch

AbstractThe effects of ethanol extract of tea (EET) on the physicochemical properties, microstructure, and digestibility of wheat starch (WS) are investigated. Aging degree, solubility, swelling degree, Springness of gel, thermodynamic properties, X‐ray diffraction, infrared spectroscopy, Scanning electron microscopy (SEM), and digestibility of WS by adding different ratios of EET are analyzed. The changes of EET on WS‐related properties are evaluated comprehensively. The results show that the addition of EET reduces the enthalpy of recovery and inhibits the recovery of WS. At the same time, XRD diffraction shows that the addition of EET reduces the crystallinity of WS. At the same time, the addition of EET also decreases the content of rapidly digestible starch (RDS) in WS and increases the content of slowly digestible starch (SDS) and resistant starch (RS). In conclusion, EET can inhibit the retrogression of WS and can also be used as a potential source of RS additives.

Multi-scale structural and In vitro digestion properties of amino acids-tiger nut starch complexes and applications in noodles

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.

Impact of starch profile on glycemic index of coloured and non-pigmented genotypes of rice (Oryza sativa L.)

Abstract Rice serves as a crucial staple food, supplying energy and nutrients to roughly half the global population. Consumers prefer to take mostly the white rice, but pigmented rice is enriched with anthocyanin and has potential health benefits. The study of 27 rice genotypes consisting of eight non-pigmented and 19 pigmented genotypes were estimated for protein content, antioxidant activity and starch profile including total starch(TS), Resistant Starch(RS), Slowly Digestible Starch(SDS), Rapidly Digestible Starch(RDS), Amylose content(AC), and Glycemic Index (GI). This study shows that RS and SDS levels have a negative correlation with GI, whereas RDS has a positive association with the glycemic index. The starch content and amylose content were not showing any direct relation with the GI. There was minimal variation in the glycemic index between pigmented and non-pigmented rice varieties. Keywords: Antioxidant activity, glycemic index, pigmented rice, resistant starch, slowly digestible starch, starch profile

Impact of eight extruded starchy whole grains on glycemic regulation and fecal microbiota modulation

We selected an array of whole grains (WGs), including highland barley, buckwheat, coix seed, foxtail millet, barley, oats, proso millet and sorghum to determine their carbohydrates profile before and after extrusion-expansion, estimated glycemic index (GI) and fermentation characteristics. Our findings reveal that the extrusion processing can significantly influence the structural properties and digestibility of starch. A notable rise in the total dietary fiber (TDF) content was found in foxtail millet, barley and sorghum (p < 0.05) after extrusion. Digestion results of extruded whole grains (EWGs) suggested that coix seeds, oats, and sorghum after extrusion can better manage glycemic index (GI) values due to low starch hydrolysis degree and higher resistant starch (RS) and slowly digestible starch (SDS) content. EWGs with higher TDF content (HE, FE, SE, OE and BE) demonstrated greater SCFA yield, with extruded highland barley exhibiting a superior capacity for generating propionic acid and butyric acid. Extruded barley, buckwheat, oats, and proso millet significantly boosted microbial diversity. All eight EWGs notably curtailed Bilophila growth and fostered beneficial bacteria such as Prevotella, Megamonas, Megasphaera, Bifidobacterium, Parabacteroides and Phascolarctobacterium. This study provides a robust scientific foundation for the application of extrusion technology in functional WGs products.

Investigating the Impact of Moisture Levels on Structural Alterations and Physicochemical Properties of Cassava Flour through Extrusion: A Comprehensive Study.

The extrusion process, a vital technique for starch modification, is notably influenced by the moisture content (MC). This study aimed to elucidate the effect of varying MC levels (18, 22, 26, and 30%) on the structural and physicochemical characteristics of cassava flour during extrusion. Extrusion resulted in the fraction of degree of polymerization 13‒24, degree of branching, and molecular weight increased with increasing MC, with values of above indexes being 32.29%, 1.05%, and 1.21 × 105 g/mol, respectively, at a MC of 18%. This suggested that the degradation of amylopectin and amylose. Additionally, there was an increase in rapidly digestible starch (RDS) and a decrease in slowly digestible starch (SDS) in the extrudates in comparison to the native cassava flour. The extrusion of cassava flour at 18% MC exhibited the highest levels of RDS and SDS, reaching 64.52% and 4.06%, respectively. These findings indicated that low moisture extrusion could be a more effective method for disrupting the structure of cassava starch and enhancing the digestibility of cassava flour, offering valuable insights for the optimized use of cassava extrudates in various applications.

Potential Antidiabetic, Antioxidative and Antiproliferative Properties of Functional Wheat Flour Muffins Enriched with White Clover Flowers (Trifolium repens L.).

The aim of the study was to evaluate the functional properties of muffins fortified with white clover flowers (Trifolium repens L.), which were added to the dough in the following amounts: (i) 0% (control); (ii) 2.5%; (iii) 5.5%; (iv) 7.5%; and (v) 10%. The organoleptic properties were assessed by a panel of consumers. Additionally, the following parameters were also tested: basic chemical composition, total polyphenols, the antioxidant activity together with antiproliferative effects on the A375 melanoma cell line, starch nutritional fractions and the in vitro glycemic index. As a result, replacing wheat flour with white clover flour significantly affected the color, aroma and taste of the muffins. The content of proteins, fats, total ash, dietary fiber, resistant starch (RS), slowly digestible starch (SDS),total polyphenols and antioxidant activity increased statistically significantly with the elevated amount of white clover flour added to the dough. At the same time, the content of free glucose (FG), rapidly available glucose (RAG) and rapidly digestible starch (RDS), the value of the in vitro glycemic index and the viability of melanoma cancer cells decreased significantly. The muffins enriched with white clover flowers might constitute an interesting proposition and extension of the existing assortment of confectionery products.

Physicochemical, enzymatic and fermentation modifications improve resistant starch levels and prebiotic properties of porang (Amorphophallus oncophyllus) flour

SummaryPorang tubers (Amorphophallus oncophyllus) are one of the Araceae family plants, which naturally contain resistant starch (RS). The RS is able to provide health impacts such as reducing the glycaemic index (GI), preventing the formation of gallstones and cardiovascular disease, and increasing mineral absorption. This research aims to improve the RS and prebiotic properties of porang flour through physical, chemical, enzymatic and microbiological modifications. Research methods include modification with physical treatment of autoclaving‐cooling one and two cycles (AC‐1S and AC‐2S), microwave‐cooling (MWC), heat moisture treatment (HMT), annealing (ANN), chemical treatment with acid hydrolysis (HA), enzymatic treatment with pullulanase debranching (DP) and microbiological treatment with combined heating and cooling fermentation (FAC). The results showed that physical, chemical, enzymatic and fermentation modification techniques increased the characteristics of RS and the prebiotic properties of porang flour. The best modification method for porang flour was obtained in the DP treatment with the morphological characteristics of sharp‐surfaced granules, total starch 39.81%, amylose content 3.73%, amylopectin content 36.08%, reducing sugar content 16.31%, power digestibility 43.81%, very rapidly digestible starch (VRDS) 8.59%, rapidly digestible starch (RDS) 11.08%, slowly digestible starch (SDS) 23.60%, RS 56.73%, resistance to gastric acid 98.60%, lactic acid bacteria (LAB) viability 11.87 log cfu/ml, prebiotic effect 3.07, prebiotic index 2.46 and prebiotic activity 1.77.

The Influence of Different Polyphenols on the Digestibility of Various Kinds of Starch and the Value of the Estimated Glycemic Index

Considering the prevalence of diet-related diseases, new ways of preventing them are being sought. One of them is the addition of polyphenols to high-starch products to inhibit their digestibility and reduce their glycemic index. Therefore, this study aimed to investigate the differences between polyphenols popular in food ((+)catechin, epigallocatechin gallate, quercetin, kaempferol, naringenin, hesperidin, trans-ferulic acid, and p-coumaric acid), in terms of their impact on wheat, rice, potato, and maize starch digestibility. Polyphenols were added to starch separately, before and after its pasting, in one of the following doses: 5, 10, and 20 mg. Starch was digested in the presence of single polyphenols to measure RDS (rapidly digestible starch), SDS (slowly digestible starch), RS (resistant starch), and TS (total starch) content. On that basis, the SDI (starch digestion index) was calculated, and the GI (glycemic index) was estimated. The results show that polyphenols inhibit starch digestion at different levels depending on the type of tested starch and the time of polyphenol addition. However, in terms of RDS, TS, and eGI (estimated glycemic index), the greatest impact was observed for epigallocatechin gallate in a dose of 20 mg most frequently, independently of the kind of tested starch and the time of polyphenol addition.

Resistant starch from plantain (Macho Musa paradisiaca L.) and banana (Roatan Musa sapientum L.) varieties crosslinked with epichlorohydrin

Resistant starch from plantain (Macho Musa paradisiaca L.) and banana (Roatan Musa sapientum L.) varieties was chemically modified by crosslinking using epichlorohydrin (EPI). These modified starches were subjected to in vitro digestibility studies using the Englyst method to determine the content of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS). The thermal stability of these crosslinked starches was evaluated by gelatinization and retrogradation analyses, and their enthalpies were determined using differential scanning calorimetry (DSC). Additionally, their functional properties were evaluated. Chemical modification with EPI significantly increased the RS content in both starch varieties compared to that in native starch. The enthalpy and gelatinization temperature decreased in the EPI-modified starches of both varieties, indicating lower thermal stability during the gelatinization process compared to that of native starch. In general, both varieties of crosslinked plantain starch had lower viscosity (0.43 Pa*s) than did native starch (0.58 Pa*s). The results indicates that this starch crosslinked with EPI constitutes an alternative for use in food for people with health problems such as high cholesterol levels or postprandial insulin concentrations.Graphical

Understanding the multiscale structure and in vitro digestibility changes of corn starch-ferulic acid complexes induced by high hydrostatic pressure

High hydrostatic pressure (HHP) was used to synthesize corn starch (CS) and ferulic acid (FA) complex (CS-FA). Its effects on the structure of the complex at multiple scales and its digestibility were examined. The results demonstrated that HHP significantly influenced the digestibility of the CS-FA complex, decreasing the content of rapidly digestible starch (RDS) while increasing slowly digestible starch (SDS) and resistant starch (RS). Notably, the combined SDS and RS content in the HHP-treated CS-FA complex with 2.0 % FA addition (38.13 %) was significantly higher (p < 0.05) than those in the CS-FA complex without HHP treatment (29.21 %) and pure CS (21.72 %). The results indicated that HHP treatment reduced the enthalpy change (ΔH), number of short-range order structures, and relative crystallinity (RC) while increasing the average particle size of these CS-FA complexes. This treatment also increased the proportion of amorphous starch regions and the degree of agglomeration between the starch and FA. HHP treatment-induced CS-FA complexes exhibited a denser fractal structure and higher short-range order, affecting the interaction sites between the starch and digestive enzymes. These findings suggest the potential application of HHP treatment and FA in modulating the postprandial glycemic response to starchy food.

Lotus (Nelumbo nucifera G.) seed starch: Understanding the impact of physical modification sequence (ultrasonication and HMT) on properties and in vitro digestibility

Native lotus (Nelumbo nucifera G.) seed starch (LSS) was single- and dual-modified by heat-moisture treatment (HMT), ultrasonication (US), HMT followed by the US (HMT-US), and the US followed by HMT (US-HMT). The modified lotus seed starch (LSS) was evaluated for its physicochemical, pasting, thermal, and rheological properties and in vitro digestibility. All treatments decreased the swelling power (10.52–14.0 g/g), solubility (12.20–15.95 %), and amylose content (23.71–25.67 %) except for ultrasonication (17.67 g/g, 17.90 %, 29.09 %, respectively) when compared with native LSS (15.05 g/g, 16.12 %, 27.12 %, respectively). According to the rheological study, G′ (1665–4004 Pa) was greater than G″ (119–308 Pa) for all LSS gel samples demonstrating their elastic character. Moreover, gelatinization enthalpy (17.56–16.05 J/g) increased in all treatments compared to native LSS (15.38 J/g). Ultrasonication treatment improved the thermal stability of LSS. The digestibility results showed that dual modification using HMT and US significantly enhanced resistant starch (RS) and reduced slowly digestible starch (SDS) in LSS. Cracks were observed on the surface of the modified LSS granules. Peak viscosity decreased in all modified starches except for ultrasonication, suggesting their resistance to shear-thinning during cooking, making them ideal weaning food components. The results obtained after different modifications in this study could be a useful ready reference to select appropriate modification treatments to produce modified LSS with desired properties depending on their end-use.

Long-Chain Saturated Fatty Acids in Olive Diacylglycerol Stearin Enhances Resistant Starch Content of Candelilla Wax Oleogel Cookies.

The purpose of this study was to substitute shortening with olive diacylglycerol oil/candelilla wax (OCW)-olive diacylglycerol stearin (ODS) oleogels and evaluate their impact on starch digestibility in cookies. The in vitro digestibility study confirmed that the OCW/ODS-based cookies exhibited a notable enhancement of 14.6% in slowly digestible starch (SDS) and an increase of 3.14% in resistant starch (RS) values when contrasted with shortening cookies. The XRD pattern indicated that the existence of ODS may improve the formation of complexes between lipids and amylose. The DSC analysis demonstrated that the incorporation of ODS led to a remarkable rise in enthalpy alteration, escalating from 0.90 to 437.70 J/g, suggesting an improved ability to resist gelatinization. The FTIR spectra suggested that the incorporation of ODS might strengthen interactions between the hydrogen bonds and form the short-range ordered structure in OCW/ODS-based cookies. Overall, these results indicated that incorporating OCW/ODS-based oleogels could serve as a feasible substitute for conventional shortening in cookies with decreased starch digestibility.

The lipid-amylose complexes enhance resistant starch content in candelilla wax-based oleogels cookies

The substitution of margarine with candelilla wax (CW)-based oleogel is currently a prominent focus of research in the bakery industry. However, the use of CW-based oleogel in cookies increased starch digestibility, potentially posing a risk to human health. Thus, the anti-enzymatic mechanism of lipid-amylose complexes was used to evaluate the influence of olive diacylglycerol stearin (ODS) on starch digestibility in CW-based oleogel cookies. The in vitro digestibility analysis demonstrated that the DCW/ODS-35 cookie exhibited a increase of 27.72 % in slowly digestible starch (SDS) and resistant starch (RS) contents, compared to cookie formulated with margarine. The in-vivo glycemic index analysis revealed that the DCW/ODS-35 cookie had a medium glycemic index of 68. XRD pattern suggested that the presence of ODS in oleogels facilitated the formation of lipid-amylose complexes. The DSC analysis revealed that the addition of ODS resulted in the gelatinization enthalpy of DCW-based cookies increased from 389.9 to 3314.9 J/g. The FTIR spectra indicated that the combination of ODS could promote a short-range ordered structure in DCW-based cookies. Overall, these findings demonstrated that the utilization of DCW-based oleogel presented a viable alternative to commercial margarine in the development of CW-based cookies with reduced starch digestibility.

Effects of Cactus Polysaccharide on Pasting, Rheology, Structural Properties, In Vitro Digestibility, and Freeze-Thaw Stability of Rice Starch.

This study combined rice starch (RS) with cactus polysaccharide (CP) at different composites (0.6%, 1.2%, 1.8%, 2.4%, and 3.0%, w/w), and analyzed the variations in the complex gelatinization properties, rheological properties, thermal properties, structural properties, digestibility, and freeze-thaw stability. As a result, the pasting parameters (p < 0.05) and storage modulus (G') together with the loss modulus (G″) decreased as the CP concentration increased; meanwhile, the RS and the CP-RS gels were pseudoplastic fluids. As revealed by differential scanning calorimetry (DSC), incorporating CP into the starch elevated the starch gelatinization temperature while decreasing gelatinization enthalpy, revealing that CP effectively retarded long-term retrogradation in RS. The gel microstructure and crystallization type altered after adding CP. Typically, CP inclusion could enhance the proportion of resistant starch and slowly digestible starch (SDS), thereby slowing RS hydrolysis. Concurrently, adding CP promoted the RS freeze-thaw stability. These findings could potentially aid in the innovation of CP-based food products.

Impact of Malting and Moist-steaming on Carbohydrate and Dietary Fibre Quotient of Millets and its Utilization in the Preparation of Low Estimated Glycemic Index and High Fibre Pizza Base

Background: The Carbohydrate and dietary fibre quotients (CQ and DFQ) are an indication of total carbohydrate, dietary fibre and its fractions viz. soluble and insoluble. Malting is a nutrition transition natural method having many benefits. Further, a resistant starch (RS) is called a fraction of dietary fibre which forms on heating starch rich foods. Millets were malted and moist steamed in order to improve CQ and DFQ and used in preparation of pizza base. Methods: The moist steamed millets (MSM) malt was analyzed under Scanned Electronic Microscopic (SEM) to detect RS. The developed pizza base was analyzed for proximate composition, in-vitro digestibility and Estimated Glycemic Index (EGI) etc. Result: The SEM of moist steamed malt showed the retrograded starch molecules as an effect of moist steaming and cooling process. The proximate composition of pizza base showed a significant change in all parameter on fortification. The microbial parameters were slightly affected on fortification. The total starch, rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) content were too reduced on fortification. The Hydrolysis Index (HI) and Estimated Glycemic Index (EGI) were too decreased from 45.06 to 31.74 and 64.45 to 53.14 respectively on fortification. Hence, it is concluded that the MSM malt utilization in pizza base has impact on overall quality of pizza base including physico-chemical properties, microbial and EGI. The high fibre and RS millets malt could be utilized in the preparation of high fibre and low EGI pizza base.

Structural characterization and in vitro digestibility of rice starch processed with the combination of ultra‐high pressure homogenization, debranching, and temperature‐cycled crystallization

AbstractThis study examined the structural characterization and in vitro digestibility of rice starch processed with the combination of ultra‐high pressure homogenization (UHPH), debranching, and temperature‐cycled crystallization under various pressures (0–160 MPa). After UHPH treatment, the degree of branching (DB) of processed starches (0.65%–2.03%) was lower than that of the native rice starch (NS, 2.96%). Assessment of chain length distribution suggested that the considerable amylose was produced after treatments. Processed starches exhibited an irregular fragmented structure, and the crystalline structure was transformed from A‐type (native rice starch) into B + V‐type (processed starches). Moreover, the relative crystallinity (RC) and the absorbance ratio of 1047/1022 cm−1 (R1047/1022) of processed starches decreased from NS (RC, 22.99%; R1047/1022, 0.79) to 13.47%–18.21% (RC) and 0.51–0.78 (R1047/1022), respectively. Iodine binding curves revealed that processed starches possessed the higher degree of polymerization (DP). Furthermore, the contents of slowly digestible starch (SDS) and resistant starch (RS) increased in all processed starches, and the RS content of starch treated under 160 MPa (35.33%) was notably greater than that of native starch (9.37%). These results suggested that the UHPH can be used as a pretreatment strategy to reduce the digestibility of starch products.Practical applicationsUHPH pretreatment disrupts starch molecular chains to produce the large amounts of short linear amylose. Debranching followed by temperature‐cycled crystallization can increase the content of resistant starch (RS), yielding a raw material suitable for boosting the health of the digestive system and overall health. Therefore, UHPH pretreatment has a high application value in the field of starch modification.

Effect of Oat Beta-Glucan on Physicochemical Properties and Digestibility of Fava Bean Starch.

The current research examined the impact of different concentrations of oat beta-glucan (OG) on the in vitro digestibility of fava bean starch (FS). Our pasting analysis demonstrated that OG effectively decreased the viscosity and regrowth of FS, suppressing its in situ regrowth while enhancing the in vitro pasting temperature. Moreover, OG markedly diminished amylose leaching and minimized the particle size of the pasted starch. Rheological and textural evaluations demonstrated that OG markedly diminished the viscoelasticity of the starch and softened the gel strength of the composite system. Structural analysis revealed that hydrogen bonding is the primary interaction in the FS-OG system, indicating that OG interacts with amylose through hydrogen bonding, thereby delaying starch pasting and enhancing the gelatinization characteristics of FS gels. Notably, the incorporation of OG resulted in a reduction in the levels of rapidly digestible starch (RDS) and slowly digestible starch (SDS) in FS, accompanied by a notable increase in resistant starch (RS) content, from 21.30% to 31.82%. This study offers crucial insights for the application of OG in starch-based functional foods.

Physicochemical Characterization of In Situ Annealed Starch and Its Application in a Fermented Dairy Beverage

In this study, the aim was to modify the starches of three different sweet potato varieties—Rosada Uruguaiana (RU), Rosada Canadense (RC), and Ligeirinha (L)—through in situ annealing to increase the content of slowly digestible starch (SDS), which has health benefits. The modified carbohydrate was then added to a dairy beverage fermented by Lactobacillus casei 1e (L. casei). After annealing, the starches had different physicochemical properties, and the L variety, which had the highest SDS content, was chosen for the formulation of the fermented dairy beverage. Two concentrations of modified starch (7% and 10.5%) were used in the formulations, and a sensory analysis indicated no differences in acceptance and purchase intention. The beverage containing 10.5% modified starch exhibited good physicochemical and microbiological stability. This study demonstrates the possibility of creating a functional fermented dairy beverage with high SDS content, which could potentially benefit consumers’ health.

Digestion inhibition of potato starch-botanical proteolytic polypeptides complexes subjected to heat moisture treatment based on steric hindrance and enzymatic inhibition

The effects of food components on starch digestibility is a prominent topic within the realms of food and nutritional science. In this study, complexes of potato starch (PS) and botanical proteolytic polypeptides (BPPs), including wheat peptides, maize peptides, rice peptides, and soybean peptides, were subjected to heat-moisture treatment (HMT). The physicochemical, structural, and digestibility variations of the PS-BPPs complexes were analyzed using polarized light microscopy, DSC, X-ray, FT-IR, SAXS, and in vitro simulated digestion. Additionally, we evaluated the inhibitory effects of BPPs on porcine pancreatic α-amylase (PPA). The results showed that the polarization cross of PS-BPPs complexes was weakened after HMT. The gelatinization temperatures (To, Tp, Tc) of the PS-BPPs complexes increased significantly. The starch in the PS-BPPs complexes transitioned from B-type structure to A-type structure after HMT, accompanied by an increase in short-range ordering and semicrystalline lamella thickness. In particular, the complexes exhibited higher contents of slowly digestible starch (SDS) and resistant starch (RS). Furthermore, wheat, rice, and soybean peptides exhibited a mixed type of competitive inhibition against PPA, whereas maize peptides exhibited competitive inhibition. The findings provide valuable insights into the role of BPPs in regulating starch digestion. Moreover, BPPs hold potential for enhancing the nutritional value and health benefits of foods.