Transglutaminase에 의한 쌀 전분과 단백질 복합물의 물리화학적 특성 및 소화율 분석

This study was performed to investigate the effects of transglutaminase (TG) and annealing treatments on the physicochemical properties and digestibility of rice starch-protein complexes. TG treatment increased the relative crystallinity of rice starch-protein complexes. Combined annealing and TG treatment of rice starch-protein complexes (AnnT) reduced their water-binding capacity and swelling power and significantly reduced peak and setback viscosities (p<0.05). Resistant starch (RS) content significantly increased in starch-protein complexes subjected to both TG and annealing compared with complexes subjected to annealing alone (Ann), indicating enhanced structural stability of dual-treated starch-protein complexes. These results suggest that combined TG and annealing promote the formation of starch-protein and protein-protein complexes, thereby altering the physicochemical properties of starch and slowing its digestion.