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September 10, 2025Journal of Food Science

Effects of Moringa oleifera Seed Protein on the Gel Behavior and In Vitro Digestive Properties of Japonica, Indica, and Glutinous Rice Starch

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Authors

JHJiawen HuangXLXinglong LiuLHLinlin He

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Overview

Investigation of moringa oleifera seed protein's effects on japonica and indica rice starch digestibility, enhancing gel characteristics.

Key Points

  • Moringa oleifera seed protein increased gel strength and water holding capacity of rice starch gels.
  • MOSP enhanced resistant starch content from 16.59% to 25.98% in japonica rice starch gels.
  • Interactions between MOSP and rice starch involved hydrogen bonding, improving digestibility.
  • Indica rice starch gels with MOSP showed up to 2-fold increase in both moduli compared to controls.

Cite This Study

Huang et al. (2025) studied this question.

synapsesocial.com/papers/68c1d7ee54b1d3bfb60f9ce5https://doi.org/10.1111/1750-3841.70503
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