Effects of water-soluble protein of turtle shell on the quality and in vitro digestibility of rice noodles
文献类型： 外文期刊
作者： Ren, Mengying 1 ; Lu, Jianfeng 1 ; Wang, Hong 1 ; Song, Yuan 1 ; Li, Zhengrong 3 ; Lai, Nianyue 4 ; Zhou, Beibei 5 ; Lin, Lin 1 ; Yang, Li 6 ; Xiang, Xudong 7 ; Han, Xiaomiao 8 ;
作者机构： 1.Hefei Univ Technol, Engn Res Ctr Bioproc, Sch Food & Biol Engn, MOE, Hefei 230601, Peoples R China
2.Hefei Univ Technol, Sch Food & Biol Engn, Anhui Prov Key Lab Agr Prod Modern Proc, Hefei 230601, Peoples R China
3.Anhui Fisheries Technol Extens Ctr, Hefei 230601, Peoples R China
4.Anim Husb & Fisheries Technol Extens Ctr Hefei, Hefei 230601, Peoples R China
5.Anhui Acad Agr Sci, Fisheries Res Inst, Hefei 230031, Peoples R China
6.Anhui Fuhuang Sanzhen Food Grp Co Ltd, Hefei 230601, Peoples R China
7.Anhui Lantian Agr Grp Co Ltd, Wuhu 241000, Peoples R China
8.Changsha Univ Sci & Technol, Sch Food & Bioengn, Changsha 410114, Peoples R China
关键词： Turtle shell extract; Water-soluble protein; Rice noodles; Eating quality; Gelatinization; Digestibility
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）
ISSN： 0141-8130
年卷期： 2025 年 302 卷
页码：
收录情况： SCI
摘要： Turtle shell, as a nourishing product with high nutritional value, offers significant potential as a functional food ingredient. The underlying mechanism by which the turtle shell extract (TSE) 's water-soluble protein affected the quality and digestibility of rice noodles was explored through studying the starch gelatinization, microstructure, and protein interaction forces. Adding 1.0 % to 2.0 % TSE improved the edible quality of rice noodles, including their sensory attributes, structural integrity, hardness, viscosity, and cooking characteristics. At 5 % TSE, the peak viscosity, setback, and enthalpy values decreased by 26.43 %, 19.09 %, and 20.00 %, respectively. Additionally, TSE's protein improved the ordered structure of the starch, in which hydrogen bonds played a key role. TSE's water-soluble protein enhanced the physical barrier that binds protein to starch, primarily through increased hydrogen, disulfide bonding, and decreased hydrophobic interactions. TSE also lowered in vitro starch digestibility, reducing the final hydrolysis from 85.88 % to 72.66 %. Overall, adding 1.0 %-2.0 % TSE enhanced rice noodles edible quality and digestibility by the interaction between protein and starch, or the barrier effect of protein, supporting its potential in improving starchy foods and developing low glycemic index products.
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