With the increasing prevalence of metabolic diseases associated with high-starch diets, how to effectively regulate the rate of starch digestion has become a hot research topic in the field of food science and nutrition. As a class of natural functional components, exogenous proteins have been shown to play important roles in inhibiting starch digestion. This paper reviews recent progress in research on the inhibition of starch digestion by exogenous proteins, focusing on the properties of proteins from different sources, the effect of protein pretreatment on their digestive properties, and their potential inhibitory mechanisms, involving the protein network barrier effect, protein-starch interactions, and inhibition of starch-like enzyme activities. Finally, it discusses the prospects and challenges for the application of inhibition of starch digestive properties by adding proteins in the development of functional foods and health management. The aim of this paper is to provide theoretical support for the devment of functional foods and to offer scientific references for the public in healthy dietary regulation.

Intake of whole grains has substantial health benefits, which are attributed to various functional substances in whole grains. When consumed, whole grais are digested and fermented in the gastrointestinal tract, transforming active ingredients into important metabolites regulating human health and having multiple beneficial effects on certain human diseases. Numerous studies have shown that diabetes, obesity, inflammatory bowel disease and intestinal cancer are related to diet and the intestinal microflora. Although the relationship between these diseases and whole grains and the gut microbiota has not been thoroughly studied, the interactions between the gut microbiota and whole grains and the effects on the expression of related regulatory genes have been increasingly studied in recent years, and an increasing number of findings have confirmed the role of whole grains in regulating human diseases. In this paper, we review the role and molecular mechanism of whole grains in the regulation of these diseases, which will provide a biological basis and reference for further research and application of whole grains.

The static and dynamic rheological properties of doughs made from six rice and high-gluten wheat flour blends were studied. In the dynamic rheological frequency sweep test, the storage modulus (G’) and loss modulus (G’’) of mixed doughs showed an overall upward trend with increasing amount of rice flour added, and the opposite trend was observed for tan δ. In the creep relaxation test, the maximum creep strain, maximum creep compliance and instantaneous recovery compliance gradually decreased, and the zero shear viscosity and instantaneous recovery ratio gradually increased. These observations indicated that the gluten in wheat flour was diluted after adding rice flour, but the starch granules in rice flour swelled and adhered to each other after absorbing water, and interacted with rice flour proteins, imparting higher elastic modulus and more internal structure to dough. In the dynamic rheological temperature sweep test, the viscoelasticity of mixed doughs was changed significantly before and after the gelatinization temperature, and the G’ and G’’ curves were similar to the starch gelatinization curve, indicating that starch was the major component affecting the rheological properties of raw dough during heating. The G’ and G’’ increased regularly in the high temperature zone, but decreased regularly in the low temperature zone below 60 ℃ during cooling. The samples had solid-like properties during the whole cooling process.

In this study, a covalent complex between tamarind seed globulin (TSG) and epigallocatechin-3-gallate (EGCG) was prepared by alkali treatment. UV-visible spectroscopy was used to analyze the binding rate of TSG-EGCG covalent complex and the binding conditions were optimized. The effects of adding different amounts of TSG-EGCG covalent complex on the cooking loss, water-holding capacity and texture of emulsified sausages were studied using a color difference meter, a texture analyzer and a scanning electron microscope (SEM). The results showed that reaction at pH 9.5 and 30 ℃ with a mass ratio of TSG to EGCG of 1:0.1 gave the maximum binding rate. Compared with TSG, the microstructure of emulsified sausages added with TSG-EGCG complex was more compact, the three-dimensional gel network was more uniform and clear, and the cooking loss, water-holding capacity and texture properties were significantly improved. In conclusion, TSG-EGCG complex can improve the sensory quality of emulsified sausages, and the quality of emulsified sausages can be significantly improved by adding 2% of TSG-EGCG complex.

The volatile flavor substances of rice with remained germ roasted to different degrees were analyzed and compared by gas chromatography-ion mobility spectrometry (GC-IMS) combined with principal component analysis (PCA), with the aim of establishing fingerprints of volatile components of rice with different roasting degrees. The results showed that the volatile substances of rice samples with different roasting levels could be well separated by GC-IMS, and in total 61 flavor compounds were detected in four rice samples at all roasting stages. Aldehydes, esters and heterocyclic compounds contributed more to the characteristic flavor of roasted rice, while alcohols and ketones also contributed to the characteristic aroma components of roasted rice. The types and contents of aroma compounds of rice with different roasting degrees were significantly different. PCA showed that the GC-IMS spectra of volatile components differed among rice with different roasting degrees, and the cumulative contribution rates of the first two principal components were both 94%, indicating that the flavor fingerprints of rice samples at different roasting levels can be successfully established using GC-IMS.

Non-thermal processing technology has been widely used in starch modification because of its advantages such as environmental friendliness, safety and high efficiency. After non-thermal modification, changes in the granular morphology, crystal shape, crystallinity and helical structure of starch will affect its gelatinization and retrogradation characteristics, solubility and digestibility. Changes in functional characteristics can further improve the practical application of starch. In this paper, the principles of six non-thermal processing technologies for starch modification, namely, ball milling, pulse electric field, high pressure, ultrasound, radiation and plasma are reviewed, the importance of non-thermal technology for starch granule structure as well as the effect of starch structural changes at different levels on its functional properties are discussed, and future prospects for the application of non-thermal technology in starch deep processing are proposed.

Electrochemical technology detects analytes based on their electrochemical signals. Due to its advantages of simple operation, low cost, high precision and sensitivity, the application of electrochemical technology in food detection and analysis has attracted much attention, and some research progress has been made. In this article, the types, basic principles and applications of electrochemical methods in the field of food detection are reviewed, and prospects for the application and development of electrochemical technology are discussed to provide a reference for promoting the application of electrochemical technology in the field of food detection and analysis in order to meet the development needs of rapid food detection and analysis.

Cistanche deserticola Ma is a traditional medicinal and edible plant that has demonstrated significant potential for the prevention and treatment of osteoporosis in recent years. Conventional medications for osteoporosis, including bisphosphonates, calcitriol, and VD, may induce various adverse reactions and increase the physiological burden on patients when used long-term. In contrast, C. deserticola offers unique advantages due to its lower toxicity and fewer side effects, making it particularly suitable for osteoporosis management. Research indicates that C. deserticola effectively mitigates the loss of bone density and bone mass. It regulates bone metabolism by enhancing osteoblast activity and inhibiting osteoclast function, thereby preserving bone microarchitecture and consequently enhancing the overall stability of the internal bone structure and reducing the risk of fractures. This review aims to summarize the pharmacological effects and molecular mechanisms of C. deserticola in combating osteoporosis. By systematically reviewing and analyzing existing literature, we seek to elucidate the potential mechanisms through which C. deserticola modulates bone remodeling and to explore its prospects for clinical application. The insights gained from this study are intended to provide an important reference for the development and clinical application of functional foods derived from C. deserticola.

This study aimed to identify novel bioactive peptides with potent α-glucosidase inhibitory activity through a combination of traditional isolation, purification techniques, and computer-aided virtual screening, while exploring their interaction mechanisms. Three peptides—DAMDGWFR, PDFKNPIGW, and KDPGQDPFTF—were isolated and screening using ultrafiltration, Fast protein liquid chromatography (FPLC) and combined in silico method, exhibiting IC₅₀ values of (0.24 ± 0.27), (0.15 ± 0.04), and (0.17 ± 0.03) mg/mL, respectively. Peptide-glycosidase binding, evaluated using enzyme kinetics, fluorescence quenching, isothermal titration calorimetry (ITC), and atomic force microscopy (AFM), was driven by non-covalent interactions, predominantly electrostatic forces. This binding occurred through an exothermic reaction by direct interaction with the active site and effectively inhibits the intrinsic fluorescence of α-glucosidase via a static quenching mechanism. Molecular docking and pharmacophore modeling elucidated key bond types, including hydrogen bonds, electrostatic forces and hydrophobic interactions, providing a foundation for using these peptides in functional food formulations for blood glucose regulation.

Angelica sinensis, a well-known traditional Chinese medicinal herb with the unique property of being both a medicine and an edible plant, has been widely used for promoting blood circulation, modulating immunity, and relieving pain. This review comprehensively investigates the extraction methods, structural characteristics, and biological activities of its primary bioactive components, such as polysaccharides, volatile oils, organic acids, and flavonoids. The biosynthesis pathways of these compounds, along with the key enzymes and transcription factors involved, are investigated to understand the factors influencing their synthesis and accumulation. Additionally, the biological activities of A. sinensis, including hepatoprotective, anti-inflammatory, immune-modulatory, anti-tumor, circulatory benefits, and neuroprotection, along with their underlying mechanisms are introduced. These findings provide a solid foundation for the development of A. sinensis as a valuable resource in functional foods and pharmaceutical products.