Effects of different glutenin types on the physicochemical properties and in vitro digestion of cassava starch

ABSTRACT

Long-term consumption of rapidly digestible starches is a major factor associated with diabetes and other metabolic diseases. In this study, cassava starch (CS) was used to investigate interactions between starch and different forms of glutenin protein and the effect of these interactions on in vitro digestibility. First, CS and natural glutenin (Glu), glutenin hydrolysate (GPH), or citric acid modified glutenin (CA-Glu) were heat treated. The physicochemical properties and digestibility of CS were then measured using differential scanning calorimetry, Raman spectroscopy, X-ray diffraction, and in vitro digestion methods. The results showed that Glu, GPH and CA-Glu increased starch gelatinization enthalpy. Glu, GPH, and CA-Glu also enhanced the ordered structure of starch and starch – protein interactions. Further, in vitro digestion studies showed that the addition of glutenin reduced CS digestibility, wherein CA-Glu had the largest impact. These results have implications for reducing effects of the human diet on disease and warrant further study.

KEYWORDS:

• Cassava starch
• glutenin
• starch–protein interactions
• starch digestibility

Acknowledgments

Part of analysis and testing work of this work was supported by the analysis and testing center of Hainan University, China.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This research was funded by Hainan Provincial Natural Science Foundation of China, grant number [2019RC031] and the National Natural Science Foundation of China, grants number [31460407].