Effects of hydrogen bonding and electrostatic interactions on the formation of rice starch-Mesona chinensis polysaccharide gels

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-06-14 DOI:10.1016/j.foodhyd.2024.110322

Jia Kong, Mingyue Shen, Gang Wang, Weidong Zhang, Huiliang Wen, Jianhua Xie

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引用次数: 0

Abstract

Non-covalent forces are essential for the formation of starch-Mesona chinensis polysaccharide (MCP) gels. In this paper, the effects of hydrogen bonding and electrostatic interactions on the formation of rice starch (RS)-MCP gels. The addition of urea broke the hydrogen bonds and loosened the microstructure, reducing the gel viscosity, pasting temperature, and water molecule binding capacity. The decreased short-range ordering and double-helix structure corroborated the reduction of gel properties. Gaussian fitting showed that the intermolecular hydrogen bonding between RS and MCP was dominated by OH⋯π. Low concentrations of NaCl decreased the electrostatic repulsion between RS and MCP and promoted the formation of gel structure. The electrostatic shielding effect occurred with increasing NaCl concentration, and the storage modulus (G′) and melting enthalpy decreased. Compared to the changes in the electrostatic effect, the breaking of hydrogen bonds disrupted the gel structures obviously, therefore, hydrogen bonds were the main interaction force in gel formation. The research explored the effect on gel properties based on the changes in non-covalent force, which provided a new insight into starch-polysaccharide interactions. Concurrently, it also presented a novel entry point for research efforts to modulate the properties of gels.

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氢键和静电相互作用对大米淀粉-Mesona chinensis 多糖凝胶形成的影响

非共价作用力对淀粉-美索纳琴多糖（MCP）凝胶的形成至关重要。本文研究了氢键和静电作用对大米淀粉（RS）-MCP凝胶形成的影响。加入尿素后，氢键断裂，微结构松散，凝胶粘度、糊化温度和水分子结合能力降低。短程有序性和双螺旋结构的降低证实了凝胶性能的降低。高斯拟合表明，RS 和 MCP 分子间的氢键以 OH⋯π 为主。低浓度的氯化钠降低了 RS 与 MCP 之间的静电排斥，促进了凝胶结构的形成。随着 NaCl 浓度的增加，静电屏蔽效应出现，储存模量（G′）和熔焓降低。与静电效应的变化相比，氢键的断裂明显破坏了凝胶结构，因此氢键是凝胶形成的主要作用力。该研究基于非共价作用力的变化探讨了对凝胶性质的影响，为淀粉多糖相互作用提供了新的见解。同时，它也为调节凝胶特性的研究工作提供了一个新的切入点。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.