Starch modification differentially affects the in vivo protein quality of cereal-based diets
Abstract
< 0.05) decreased in CL and PG wheat (0.52 ± 0.06 and 0.43 ± 0.06) compared to the R wheat group (1.09 ± 0.03), whereas effects in corn and millet groups were limited. TPD, PDCAAS, and IGF-I tended to decline in CL and PG groups (3-8%, 3-8%, and 22-29% respectively) across all cereals. These results suggest that protein quality in wheat-based diets was reduced by starch cross-linking and pre-gelatinization compared to corn- and millet-based diets. Therefore, starch modification in these gluten-free cereals can enhance industrial applications while preserving protein quality.
Fields of Study & Subjects
Food composition and properties
Wheat and Barley Genetics and Pathology
Celiac Disease Research and Management
Publication details
- Journal / source
- Food & Function
- Publisher
- Royal Society of Chemistry (RSC)
- Volume
- 17
- Issue
- 6
- Pages
- 2736–2744
- Publication date
- 1 January 2026
- Language
- EN