Toward a Better Understanding of Starch–Monoglyceride–Protein Interactions,Journal of Agricultural and Food Chemistry

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Toward a Better Understanding of Starch–Monoglyceride–Protein Interactions
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-11-28 00:00:00 , DOI: 10.1021/acs.jafc.8b04742
Chen Chao _{1,

2} , Jingjing Cai _{1,

2} , Jinglin Yu ₁ , Les Copeland ₃ , Shuo Wang _{1,

4} , Shujun Wang _{1,

2}

Affiliation

The aim of the present study was to investigate the interactions between maize starch (MS), β-lactoglobulin (βLG), and monoglycerides (MG) containing different fatty acids in a model system. Results from the Rapid Visco Analyzer (RVA) showed that MS–MG_C14:0 and MS–MG_C16:0 systems presented a viscosity peak during the RVA cooling and/or holding stage, while MS–MG_C18:0, MS–MG_C18:1, and MS–MG_C18:2 systems did not show obvious changes in the pasting profile. Addition of βLG altered significantly the pasting profiles of MS–MG systems in different ways, with the most obvious change observed for the MS–MG_C18:0 system. Results from differential scanning calorimetry (DSC), Raman spectroscopy, and X-ray diffraction showed that the complexes in ternary systems were more ordered than those in binary systems. The thermal transition temperatures of complexes in binary and ternary systems were similar, although the enthalpy changes were greater for ternary than for binary systems. From the above results, we concluded that addition of βLG promoted the formation of MS–MG complexes rather than the involvement of formation of ternary MS–MG−βLG complexes.

中文翻译：

更好地了解淀粉-甘油单酸酯-蛋白质相互作用

本研究的目的是在模型系统中研究玉米淀粉（MS），β-乳球蛋白（βLG）和含有不同脂肪酸的甘油单酸酯（MG）之间的相互作用。快速粘度分析仪（RVA）的结果表明，MS–MG _C14：0和MS–MG _C16：0系统在RVA冷却和/或保温阶段出现了粘度峰值，而MS–MG _C18：0，MS–MG _C18：1和MS–MG _C18：2系统在粘贴配置文件中没有显示出明显的变化。βLG的添加以不同方式显着改变了MS–MG系统的粘贴特性，其中MS–MG _C18：0的变化最为明显系统。差示扫描量热法（DSC），拉曼光谱和X射线衍射的结果表明，三元系统中的络合物比二元系统中的络合物更有序。二元和三元体系中配合物的热转变温度相似，尽管三元体系的焓变大于二元体系。根据以上结果，我们得出结论，添加βLG促进了MS-MG复合物的形成，而不是促进了MS-MG-βLG三元复合物的形成。

更新日期：2018-11-28

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