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

Figures & data

Table 1. The TCA-NSI and secondary structures of different types proteins.

Samples	TCA-NSI (%)	β-sheet (%)	random coil (%)	α-helix (%)	β-turn (%)	β-antiparallel (%)
Glu	–	33.26 ± 0.94	19.01 ± 0.25	13.43 ± 0.23	29.12 ± 0.87	5.18 ± 0.41
GPH	37.55 ± 0.36	22.71 ± 0.91	20.37 ± 0.37	17.74 ± 0.27	33.33 ± 0.17	5.85 ± 0.39
CA-Glu	2.60 ± 0.14	26.13 ± 0.65	18.40 ± 0.33	16.18 ± 0.13	35.02 ± 0.64	4.02 ± 0.38

Figure 1. The ATR FT-IR spectrograms and curve-fitting results of amide I band in the range of 1600–1700 cm⁻¹ for Glu (a), GPH (b) or CA-Glu (c).

Table 2. Thermal characteristics of cassava starch with addition of different types proteins.

Samples	To (°C)	Tp (°C)	Tc (°C)	ΔH (J/g)
CS	72.72 ± 0.15^h	78.33 ± 0.04^g	86.54 ± 0.13^f	12.06 ± 0.04^h
CS-Glu
5% Glu	73.03 ± 0.05^g	78.84 ± 0.03^f	86.01 ± 0.08^g	12.31 ± 0.09^g
10% Glu	74.25 ± 0.02^e	79.16 ± 0.06^e	86.64 ± 0.09^f	13.18 ± 0.03^e
15% Glu	74.91 ± 0.19^d	79.87 ± 0.04^c	87.26 ± 0.11^d	13.77 ± 0.08^b
CS-GPH
5% GPH	74.75 ± 0.12^d	79.21 ± 0.11^e	87.02 ± 0.07^e	12.81 ± 0.07^f
10% GPH	73.33 ± 0.08^f	78.92 ± 0.06^f	86.93 ± 0.05^e	12.26 ± 0.02^g
15% GPH	75.81 ± 0.02^c	80.28 ± 0.02^b	88.87 ± 0.01^c	13.27 ± 0.04^d
CS-CA-Glu
5% CA-Glu	74.13 ± 0.12^e	79.61 ± 0.16^d	88.81 ± 0.09^c	12.71 ± 0.03^f
10% CA-Glu	76.26 ± 0.07^b	80.36 ± 0.01^b	89.47 ± 0.04^b	13.56 ± 0.02^c
15% CA-Glu	77.44 ± 0.04^a	82.78 ± 0.10^a	91.25 ± 0.02^a	16.17 ± 0.01^a

Different letters in the same column indicate significant differences (p < .05). To, Tp, Tc and ΔH represent the onset temperature, peak temperature, conclusion temperature and enthalpy change respectively.

Figure 2. X-ray diffractograms of cassava starch and the mixture of cassava starch and Glu (a), GPH (b) or CA-Glu (c).

Figure 3. FT-IR spectra of cassava starch and the mixture of cassava starch and Glu (a), GPH (b) or CA-Glu (c).

Table 3. The absorbance ratios of 1047/1022 cm⁻¹, 995/1022 cm⁻¹ and FWHM of the band at 480 cm⁻¹ of native starch, starch and Glu, GPH or CA-Glu mixtures.

Samples	1047/1022 cm^−1	995/1022 cm^−1	FWHM at 480 cm^−1
CS	1.00 ± 0.02^b	1.04 ± 0.02^b	26.76 ± 0.12^a
CS-Glu
5% Glu	1.02 ± 0.01^b	1.05 ± 0.03^b	25.79 ± 0.27^b
10% Glu	1.03 ± 0.10^b	1.07 ± 0.00^b	24.88 ± 0.06^c
15% Glu	1.04 ± 0.01^b	1.08 ± 0.03^b	23.91 ± 0.09^d
CS-GPH
5% GPH	1.02 ± 0.00^b	1.06 ± 0.00^b	21.48 ± 0.44^f
10% GPH	1.01 ± 0.02^b	1.05 ± 0.02^b	22.41 ± 0.19^e
15% GPH	1.04 ± 0.01^b	1.08 ± 0.01^b	20.29 ± 0.16^g
CA-Glu
5% CA-Glu	1.02 ± 0.00^b	1.05 ± 0.02^b	21.79 ± 0.14^f
10% CA-Glu	1.05 ± 0.00^b	1.12 ± 0.15^b	20.64 ± 0.13^g
15% CA-Glu	1.30 ± 0.06^a	1.62 ± 0.14^a	19.37 ± 0.20^h

Different letters in the same column indicate significant differences (p < .05).

Figure 4. Raman spectra of cassava starch and the mixture of cassava starch and Glu (a), GPH (b) or CA-Glu (c).

Figure 5. SEM images of cassava starch and the mixture of cassava starch and Glu (a), GPH (b) or CA-Glu (c).

Table 4. Effects of Glu, GPH or CA-Glu on the RDS, SDS and RS content of cassava starch determined by an in vitro simulated digestion.

Samples	RDS (%)	SDS (%)	RS (%)
CS	91.62 ± 0.63^a	6.15 ± 0.00^f	2.23 ± 0.63^f
CS-Glu
5% Glu	89.81 ± 0.42^b	7.62 ± 0.13^e	2.57 ± 0.80^f
10% Glu	86.98 ± 0.49^c	7.04 ± 0.30^ef	5.98 ± 0.51^d
15% Glu	82.71 ± 0.37^de	9.34 ± 0.28^d	7.95 ± 0.27^c
CS-GPH
5% GPH	86.51 ± 0.21^c	9.17 ± 0.25^d	4.32 ± 0.12^e
10% GPH	83.58 ± 0.23^d	11.28 ± 0.15^b	5.14 ± 0.29^de
15% GPH	79.92 ± 0.10^f	9.96 ± 0.20^cd	10.12 ± 0.10^b
CS-CA-Glu
5% CA-Glu	81.75 ± 0.87^e	10.22 ± 0.20^bcd	8.03 ± 0.85^c
10% CA-Glu	77.70 ± 0.54^g	10.97 ± 0.15^bc	11.33 ± 0.32^a
15% CA-Glu	69.89 ± 0.94^h	17.93 ± 0.17^a	12.18 ± 0.37^a

Different letters in the same column indicate significant differences (p < .05).