Educational guide
Fish collagen peptides, an effective starch gelatinization ...
Introduction Starch is considered the main energy source for the human diet and wheat starch (WS) provides more than 20% of the calories for the world's population (BeMiller & Whistler, 2009). However, starch-based food is generally deficient in other essentia
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Introduction
Starch is considered the main energy source for the human diet and wheat starch (WS) provides more than 20% of the calories for the world's population (BeMiller & Whistler, 2009). However, starch-based food is generally deficient in other essential nutrients, especially protein. To circumvent this limitation, food innovation supplements protein and its derivatives into formulas to raise the nutritional value of starchy food (Zhang, Qiao, et al., 2021). With smaller fragments, peptides possess multiple biological activities and higher digestion and absorption abilities, which may offer advantages for the nutritional fortification of starchy food. The global fish processing industries discard over 60% of fish biomass as waste, including skin, scales, bones, and viscera, these wastes can serve as raw materials for the production of collagen peptides (Halim, Yusof, & Sarbon, 2016). Present literature has certified that fish collagen peptides (FCP) could improve bone, skin, and hair health in individuals and exhibit typical biological activities (Subhan, Hussain, Tauseef, Shehzad, & Wahid, 2021). Therefore, FCP could be selected as an efficacious fortifier to improve the nutritional value of starchy food.
The incorporation of protein and its derivatives could alter the processing properties of starch, which in turn modify the nutritional properties of starchy food. Gelatinization, as a pivotal processing for starch-based food matrices, critically affects the characteristics and quality of the final products (Wang & Copeland, 2013). Previous studies have indicated that the supplement of protein inhibited the gelatinization of starch, but violent increases in system viscosity appeared under higher protein amounts (Zhang et al., 2023). After enzymatic hydrolysis, proteins exhibited an enhanced ability to inhibit starch gelatinization, along with notable starch processing and structural changes (Chi, Li, Zhang, Chen, & Li, 2018; López-Barón, Gu, Vasanthan, & Hoover, 2017). This could be attributed to the conversion of proteins into smaller molecules, which facilitated the non-covalent interactions between protein and starch (López-Barón et al., 2018). Hence, it is plausible to hypothesize that peptides play a unique role in inhibiting starch gelatinization. However, disparate impacts on other starch properties have been reported between various peptides. Garlic peptides significantly reduced the loss modulus and storage modulus of starch (Xie et al., 2023), whereas glutathione had minimal influence on starch viscoelasticity (Guo et al., 2020). Soybean peptides and garlic peptides showed opposite effects on the ordered structure of starch (Chen et al., 2019; Xie et al., 2023). Currently, there is still a scarcity of research concerning the impact of peptides on starch processing and structural properties, with no research addressing the influence of FCP. To facilitate the widespread application of FCP in starchy food, it is imperative to prioritize the comprehensive understanding of its impact on starch.
Nutritionally, starch is classified into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) (Englyst, Kingman, & Cummings, 1992). Long-term intake of foods rich in RDS increases the risk of metabolic syndromes such as obesity, type II diabetes, and cardiovascular diseases (Ludwig, 2002). Food peptides have been reported to suppress the rapid digestion of starch (Chen et al., 2021; Lu, Ma, Zhan, Jin, & Tian, 2022; Tang et al., 2023). Soybean peptides effectively decreased the RDS content and increased the RS content of ungelatinized corn starch and potato starch. And this inhibition effect was further strengthened after starch gelatinization (Chen et al., 2019). Glutathione significantly reduced the SDS content and increased the RS content of wheat starch (Tang et al., 2023). With the decrease in molecular weight and increase in the amount, rice peptides possessed a stronger ability to inhibit rice starch digestion (Lu et al., 2022). Therefore, FCP may also have the potential to improve the nutritional value of starchy food by alleviating the digestion rate of starch.
This study aimed to investigate the impact of FCP on WS gelatinization and evaluated accompanying processing and nutritional properties alterations of starch. A combination of rapid visco analyzer (RVA), differential scanning calorimeter (DSC), low field nuclear magnetic resonance (LF-NMR), and inverted fluorescence microscope was utilized to evaluate the impact of FCP on starch gelatinization and reveal the underlying mechanisms. Furthermore, rheometer, Fourier transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD) were employed to understand the rheological and structural alteration of WS. Nutritional fractions of starch were evaluated through in vitro simulated gastrointestinal digestion. These investigations will serve as a fundamental basis for the application of FCP in starchy food products and encourage in-depth research on peptide fortifiers.
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Materials
WS used in this study was provided by Xinxiang Liangrun Whole Grain Food Co., Ltd (Xinxiang, Henan, China). It contained 87.34% starch, 0.27% protein, 0.62% fat, 0.22% ash, and 11.32% moisture (w/w). FCP (extracted from fish skin) was purchased from Xi'an Weite Biological Technology Co., Ltd (Xi'an, Shaanxi, China) with an average molecular weight of 7090 Da and zeta potential of −8.51 mV. It had a composition of 98.68% protein, 0.03% fat, 0.35% ash, and 6.72% moisture (w/w). Pepsin (P7000,
Pasting properties
The pasting properties of WS and WS in the presence of different concentrations of FCP (5%, 10%, 25%, 50%, and 100%, w/w dry starch basis) were measured by RVA. The pasting profiles and parameters are presented in Fig. 1A and Table 1, respectively. As shown in Fig. 1A, FCP increased the onset gelatinization temperature of WS, and the time of PV appearance shifted backward. Concurrently, there was a gradual decline in the PV, TV, and BD of WS, revealing a linear correlation between the reduction
Conclusions
This study investigated the impact of FCP on WS gelatinization and evaluated accompanying processing and nutritional properties alterations of starch. FCP effectively inhibited the gelatinization of WS, which had a linear correlation with the peptide concentrations. During gelatinization, FCP competed for available water with starch, resulting in more intact starch granules being preserved. Besides, FCP weakened the gel structure of starch pastes and made them present a more elastic behavior.
CRediT authorship contribution statement
Shuhan Zhang: Conceptualization, Data curation, Investigation, Methodology, Software, Validation, Writing – original draft. Song Zhu: Methodology, Resources, Supervision. Fang Zhong: Supervision, Writing – review & editing. Dejian Huang: Supervision, Writing – review & editing. Yue Li: Conceptualization, Resources, Supervision, Writing – review & editing.
Declaration of competing interest
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Acknowledgment
The research was supported by National Natural Science Foundation of China (No. 32272314, 32172197), 111 project (B0719028), national first-class discipline program of Food Science and Technology (JUFSTR20180204), and program of “Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province”, China.
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The protein content in the supernatant and precipitation were quantified using the Kjeldahl method. The molecular weight distribution of SDS-extracted dough protein was evaluated using Waters 2695 HPLC (Waters, Milford, MA, USA) (Zhang, Zhu, Zhong, et al., 2024). The dough (100 mg) was extracted using 2 mL PBS with 1.5% SDS for 2 h, followed by dilution to 10 mL.
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