Skip to main content
SpringerLink
Log in

Impact of Whey Protein Isolate and Xanthan Gum on the Functionality and in vitro Digestibility of Raw and Cooked Chestnut Flours

  • Research
  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

Due to the limitations of the properties of chestnut flour, its applications have been restricted. The objective of this study is to investigate the impact of whey protein isolate (WPI) and xanthan gum (XG) on the functional and digestive properties of chestnut flour, specifically focusing on gel texture, solubility and swelling power, water absorption capacity, freeze-thaw stability and starch digestibility. The addition of both WPI and XG reduced the gel hardness, gumminess and chewiness of the co-gelatinized and physically mixed samples. Furthermore, the inclusion of physically mixed WPI and XG led to an increase in the solubility (from 58.2 to 75.0%) and water absorption capacity (from 3.11 to 5.45 g/g) of chestnut flour. The swelling power of the chestnut flour was inhibited by both additives. WPI was superior to XG at maintaining freeze-thaw stability, by reducing the syneresis from 71.9 to 68.1%. Additionally, WPI and XG contributed to the inhibition of starch hydrolysis in the early stage of digestion, resulting in a lower starch digestibility of chestnut flours. This research provides insights into the interaction mechanisms between WPI, XG, and chestnut flour, offering valuable information for the development of chestnut flour products with enhanced properties.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

Data Availability

Not applicable.

References

  1. Zhang M, Chen H, Zhang Y (2011) Physicochemical, thermal, and pasting properties of Chinese chestnut (Castanea mollissima bl.) starches as affected by different drying methods. Stärke 63:260–267. https://doi.org/10.1002/star.201000146

    Article  CAS  Google Scholar 

  2. Wang Z, Han M, Liu Y, Wu Y, Ouyang J (2023) Insights into the multiscale structure and thermal characteristics of chestnut starch. J Food Compos Anal 115:104973. https://doi.org/10.1016/j.jfca.2022.104973

    Article  CAS  Google Scholar 

  3. De Vasconcelos MC, Bennett RN, Rosa EA, Ferreira-Cardoso JV (2010) Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products. J Sci Food Agric 90:1578–1589. https://doi.org/10.1002/jsfa.401

    Article  CAS  PubMed  Google Scholar 

  4. Yang Z, Zhang Y, Wu Y, Ouyang J (2022) The role of drying methods in determining the in vitro digestibility of starch in whole chestnut flour. LWT-Food Sci Technol 153:112583. https://doi.org/10.1016/j.lwt.2021.112583

    Article  CAS  Google Scholar 

  5. Yang Z, Wu Y, Ouyang J (2023) Effect of cooking method and enzymatic treatment on the in vitro digestibility of cooked and instant chestnut flour. Plant Foods Hum Nutr 78:166–172. https://doi.org/10.1007/s11130-022-01035-5

    Article  CAS  PubMed  Google Scholar 

  6. Sarkar A, Zhang S, Murray B, Russell JA, Boxal S (2017) Modulating in vitro gastric digestion of emulsions using composite whey protein-cellulose nanocrystal interfaces. Colloids Surf B 158:137–146. https://doi.org/10.1016/j.colsurfb.2017.06.037

    Article  CAS  Google Scholar 

  7. Abrahão FR, Rocha LCR, Santos TA, do Carmo EL, Pereira LAS, Borges SV, Pereira LAS, Borges SV, Pereira RGFA, Botrel DA (2019) Microencapsulation of bioactive compounds from espresso spent coffee by spray drying. LWT-Food Sci Technol 103:116–124. https://doi.org/10.1016/j.lwt.2018.12.061

    Article  CAS  Google Scholar 

  8. Liu J, Liu Q, Yang Y, Zhao S, Jin Z, Zhu K, Xu L, Jiao A (2021) Effects of whey protein on the in vitro digestibility and physicochemical properties of potato starch. Int J Biol Macromol 193:1744–1751. https://doi.org/10.1016/j.ijbiomac.2021.11.011

    Article  CAS  PubMed  Google Scholar 

  9. Zhang S, Yang C, Zhu S, Zhong F, Huang D, Li Y (2022) Understanding the mechanisms of whey protein isolate mitigating the digestibility of corn starch by in vitro simulated digestion. Food Hydrocolloid 124:107211. https://doi.org/10.1016/j.foodhyd.2021.107211

    Article  CAS  Google Scholar 

  10. Feng E, Ma G, Wu Y, Wang H, Lei Z (2014) Preparation and properties of organic–inorganic composite superabsorbent based on XG and loess. Carbohydr Polym 111:463–468. https://doi.org/10.1016/j.carbpol.2014.04.031

    Article  CAS  PubMed  Google Scholar 

  11. Elella MHA, Goda ES, Gab-Allah MA, Hong SE, Pandit B, Lee S, Gamal H, Rehman, Au, Yoon KR (2021) XG-derived materials for applications in environment and eco-friendly materials: a review. J Environ Chem Eng 9:104702. https://doi.org/10.1016/j.jece.2020.104702

    Article  CAS  Google Scholar 

  12. Dzionek A, Wojcieszyńska D, Guzik U (2022) Use of XG for whole cell immobilization and its impact in bioremediation - a review. Bioresour Technol 351:126918. https://doi.org/10.1016/j.biortech.2022.126918

    Article  CAS  PubMed  Google Scholar 

  13. Belorio M, Marcondes G, Gómez M (2020) Influence of psyllium versus XG in starch properties. Food Hydrocolloid 105:105843. https://doi.org/10.1016/j.foodhyd.2020.105843

    Article  Google Scholar 

  14. Lin S, Liu X, Cao Y, Liu S, Deng D, Zhang J, Huang G (2021) Effects of xanthan and konjac gums on pasting, rheology, microstructure, crystallinity and in vitro digestibility of mung bean resistant starch. Food Chem 339:128001. https://doi.org/10.1016/j.foodchem.2020.128001

    Article  CAS  PubMed  Google Scholar 

  15. Oyeyinka SA, Adepegba AA, Oyetunde TT, Oyeyinka AT, Olaniran AF, Iranloye YM, Olagunju OF, Manley M, Kayite E, Njobeh PB (2021) Chemical, antioxidant and sensory properties of pasta from fractionated whole wheat and Bambara groundnut flour. LWT-Food Sci Technol 138:110618. https://doi.org/10.1016/j.lwt.2020.110618

    Article  CAS  Google Scholar 

  16. Yalcin E, Ozdal T, Gok I (2022) Investigation of textural, functional, and sensory properties of muffins prepared by adding grape seeds to various flours. J Food Process Preserv 46:e15316. https://doi.org/10.1111/jfpp.15316

    Article  CAS  Google Scholar 

  17. Benjakul S, Karnjanapratum S (2018) Characteristics and nutritional value of whole wheat cracker fortified with tuna bone bio-calcium flour. Food Chem 259:181–187. https://doi.org/10.1016/j.foodchem.2018.03.124

    Article  CAS  PubMed  Google Scholar 

  18. Wang L, Wang M, Zhou Y, Wu Y, Ouyang J (2022) Influence of ultrasound and microwave treatments on the structural and thermal properties of normal maize starch and potato starch: a comparative study. Food Chem 377:131990. https://doi.org/10.1016/j.foodchem.2021.131990

    Article  CAS  PubMed  Google Scholar 

  19. Li B, Gu W, Bourouis I, Sun M, Huang Y, Chen C, Liu X, Pang Z (2022) Lubrication behaviors of core-shell structured particles formed by whey proteins and XG. Food Hydrocolloid 127:107512. https://doi.org/10.1016/j.foodhyd.2022.107512

    Article  CAS  Google Scholar 

  20. Doost AS, Nasrabadi MN, Wu J, A’yun Q, Van der Meeren P (2019) Maillard conjugation as an approach to improve whey proteins functionality: a review of conventional and novel preparation techniques. Trends Food Sci Technol 91:1–11. https://doi.org/10.1016/j.tifs.2019.06.011

    Article  CAS  Google Scholar 

  21. Jakobek L (2015) Interactions of polyphenols with carbohydrates, lipids and proteins. Food Chem 175:556–567. https://doi.org/10.1016/j.foodchem.2014.12.013

    Article  CAS  PubMed  Google Scholar 

  22. Lam RS, Nickerson MT (2013) Food proteins: a review on their emulsifying properties using a structure–function approach. Food Chem 141:975–984. https://doi.org/10.1016/j.foodchem.2013.04.038

    Article  CAS  PubMed  Google Scholar 

  23. Chen W, Chao C, Yu J, Copeland L, Wang S, Wang S (2021) Effect of protein-fatty acid interactions on the formation of starch-lipid-protein complexes. Food Chem 364:130390. https://doi.org/10.1016/j.foodchem.2021.130390

    Article  CAS  PubMed  Google Scholar 

  24. Bai N, Guo X, Xing J, Zhu K (2022) Effect of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough. Food Chem 386:132854. https://doi.org/10.1016/j.foodchem.2022.132854

    Article  CAS  PubMed  Google Scholar 

  25. Zhang X, Mi T, Gao W, Wu Z, Yuan C, Cui B, Dai Y, Liu P (2022) Ultrasonication effects on physicochemical properties of starch–lipid complex. Food Chem 388:133054. https://doi.org/10.1016/j.foodchem.2022.133054

    Article  CAS  PubMed  Google Scholar 

  26. Chen S, Li X, Shih P, Pai S (2020) Preparation of thermally stable and digestive enzyme resistant flour directly from Japonica broken rice by combination of steam infusion, enzymatic debranching and heat moisture treatment. Food Hydrocolloid 108:106022. https://doi.org/10.1016/j.foodhyd.2020.106022

    Article  CAS  Google Scholar 

  27. Lin L, Yu X, Gao Y, Mei L, Zhu Z, Du X (2022) Physicochemical properties and in vitro starch digestibility of wheat starch/rice protein hydrolysate complexes. Food Hydrocolloid 125:107348. https://doi.org/10.1016/j.foodhyd.2021.107348

    Article  CAS  Google Scholar 

  28. Wang M, Wu Y, Liu Y, Ouyang J (2020) Effect of ultrasonic and microwave dual-treatment on the physicochemical properties of chestnut starch. Polymers 12:1718. https://doi.org/10.3390/polym12081718

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  29. Zhen Y, Wang K, Wang J, Qiao D, Zhao S, Lin Q, Zhang B (2022) Increasing the pH value during thermal processing suppresses the starch digestion of the resulting starch-protein-lipid complexes. Carbohydr Polym 278:118931. https://doi.org/10.1016/j.carbpol.2021.118931

    Article  CAS  PubMed  Google Scholar 

Download references

Funding

The authors are thankful for the support of the Open Project of China Food Flavor and Nutrition Health Innovation Center (CFC2023B-037).

Author information

Author notes

  1. Qingyu Wang and Jie Ouyang contributed equally to this work.

Authors and Affiliations

  1. Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China

    Qingyu Wang, Jie Ouyang & Luyu Wang

  2. Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis), Beijing, 100089, China

    Yanwen Wu

  3. China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, 100048, China

    Chunming Xu

Authors
  1. Qingyu Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Jie Ouyang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Luyu Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Yanwen Wu
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Chunming Xu
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

Qingyu Wang: Writing - Original Draft, Writing - Review & Editing, Data Curation; ; Jie Ouyang: Conceptualization, Writing - Review & Editing, Supervision; Luyu Wang: Methodology, Investigation, Validation, Data Curation; Yanwen Wu: Project administration; Chunming Xu: Funding, Project administration.

Corresponding author

Correspondence to Chunming Xu.

Ethics declarations

Ethical Approval

Not applicable.

Consent to Participate

Not applicable.

Consent for Publication

Not applicable.

Competing Interests

Not applicable.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Electronic Supplementary Material

Below is the link to the electronic supplementary material.

Supplementary Material 1

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Wang, Q., Ouyang, J., Wang, L. et al. Impact of Whey Protein Isolate and Xanthan Gum on the Functionality and in vitro Digestibility of Raw and Cooked Chestnut Flours. Plant Foods Hum Nutr 79, 189–193 (2024). https://doi.org/10.1007/s11130-024-01150-5

Download citation

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11130-024-01150-5

Keywords

Search

Navigation