The effects of postharvest ripening of corn on the mechanisms of starch and protein interactions were investigated using molecular dynamics and several chemical substances. Sodium dodecyl sulfate (SDS) treatment all significantly affected the starch content, molecular weight of proteins, relative crystallinity, pasting characteristics and dynamic viscoelasticity in samples before and after postharvest ripening. In the corn that had not undergone postharvest ripening, there were also significant electrostatic interactions and hydrogen bonds between starch and protein. In addition, molecular dynamics had demonstrated that the forces between starch and protein in corn were mainly hydrophobic interactions, electrostatic interaction, and hydrogen bonds. Compared with zein, corn glutelin was more tightly bound to starch. The binding energy of starch to both proteins was reduced in after postharvest-ripened corn. This study laid a rationale for investigating the change mechanism of corn postharvest ripening quality and improving processing property and edible quality of corn.

中文翻译：

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新收获玉米的采后成熟：淀粉和蛋白质之间的相互作用减弱

利用分子动力学和几种化学物质研究了玉米采后成熟对淀粉和蛋白质相互作用机制的影响。十二烷基硫酸钠（SDS）处理均显着影响采后成熟前后样品的淀粉含量、蛋白质分子量、相对结晶度、糊化特性和动态粘弹性。在未经历采后成熟的玉米中，淀粉和蛋白质之间也存在显着的静电相互作用和氢键。此外，分子动力学研究表明，玉米中淀粉与蛋白质之间的作用力主要是疏水作用、静电作用和氢键。与玉米醇溶蛋白相比，玉米谷蛋白与淀粉的结合更紧密。收获后成熟的玉米中淀粉与两种蛋白质的结合能降低。本研究为探讨玉米采后成熟品质变化机制、提高玉米加工性能和食用品质奠定了基础。