Further understanding the unique structure derived from interaction of soy proteins with acylated starch of various chain-length short-chain fatty acids

IF 10.7 1区化学 Q1 CHEMISTRY, APPLIED

Carbohydrate Polymers Pub Date : 2025-02-18 DOI:10.1016/j.carbpol.2025.123417

Sheng Ke , Anqi Wang , Peng Yu , Xuanyu Wang , Guandi Chen , Yanhong Lin , Chris Blanchard , Zhongkai Zhou , Guohua Zhao

{"title":"Further understanding the unique structure derived from interaction of soy proteins with acylated starch of various chain-length short-chain fatty acids","authors":"Sheng Ke , Anqi Wang , Peng Yu , Xuanyu Wang , Guandi Chen , Yanhong Lin , Chris Blanchard , Zhongkai Zhou , Guohua Zhao","doi":"10.1016/j.carbpol.2025.123417","DOIUrl":null,"url":null,"abstract":"<div><div>Waxy maize starch was acylated <em>via</em> different chain-length of short-chain fatty acids (SCFAs) (referred to AS, PS and BS, respectively), followed by investigation of their structural characteristics of complexes formed between the acylated starch and soy protein isolate (SPI) <em>via</em> FTIR, NMR, XRD and CLSM, <em>etc.</em> This is the first time to reveal that ζ-potential value of the complexes between two polymers was proportional to chain length of SCFAs. The occurrence of new peak at 1580 cm<sup>−1</sup> in AS-SPI, PS-SPI and BS-SPI might imply the interaction between NH<sub>2</sub> group of SPI and hydroxyl group of acylated starch. Consistently, disappearance of characteristic peaks OH-2, 3 (5.40, 5.50 ppm) from <sup>1</sup>H-shift in NMR further evidenced covalent reactions between two polymers. Interestingly, although acylation reduced crystallinity, new diffraction peaks at 7.5°, 14.5° and 19.8° of WMS-PS and WMS-BS revealed the formation of V-type crystalline structure rather than WMS-AS, indicating the importance of chain length of SCFAs for manipulating complexes structure. Furthermore, G′ of BS-SPI complexes was greater than G″ under various frequency, but not for other types of complexes. Meanwhile, BS-SPI complexes demonstrated a better encapsulation wall for probiotics protection against gastrointestinal digestion, which might indicate association of structural characteristics with functionality.</div></div>","PeriodicalId":261,"journal":{"name":"Carbohydrate Polymers","volume":"356 ","pages":"Article 123417"},"PeriodicalIF":10.7000,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Carbohydrate Polymers","FirstCategoryId":"92","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0144861725001985","RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Waxy maize starch was acylated via different chain-length of short-chain fatty acids (SCFAs) (referred to AS, PS and BS, respectively), followed by investigation of their structural characteristics of complexes formed between the acylated starch and soy protein isolate (SPI) via FTIR, NMR, XRD and CLSM, etc. This is the first time to reveal that ζ-potential value of the complexes between two polymers was proportional to chain length of SCFAs. The occurrence of new peak at 1580 cm⁻¹ in AS-SPI, PS-SPI and BS-SPI might imply the interaction between NH₂ group of SPI and hydroxyl group of acylated starch. Consistently, disappearance of characteristic peaks OH-2, 3 (5.40, 5.50 ppm) from ¹H-shift in NMR further evidenced covalent reactions between two polymers. Interestingly, although acylation reduced crystallinity, new diffraction peaks at 7.5°, 14.5° and 19.8° of WMS-PS and WMS-BS revealed the formation of V-type crystalline structure rather than WMS-AS, indicating the importance of chain length of SCFAs for manipulating complexes structure. Furthermore, G′ of BS-SPI complexes was greater than G″ under various frequency, but not for other types of complexes. Meanwhile, BS-SPI complexes demonstrated a better encapsulation wall for probiotics protection against gastrointestinal digestion, which might indicate association of structural characteristics with functionality.

Abstract Image

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Carbohydrate Polymers 化学-高分子科学

CiteScore

22.40

自引率

8.00%

发文量

1286

审稿时长

47 days

期刊介绍： Carbohydrate Polymers stands as a prominent journal in the glycoscience field, dedicated to exploring and harnessing the potential of polysaccharides with applications spanning bioenergy, bioplastics, biomaterials, biorefining, chemistry, drug delivery, food, health, nanotechnology, packaging, paper, pharmaceuticals, medicine, oil recovery, textiles, tissue engineering, wood, and various aspects of glycoscience. The journal emphasizes the central role of well-characterized carbohydrate polymers, highlighting their significance as the primary focus rather than a peripheral topic. Each paper must prominently feature at least one named carbohydrate polymer, evident in both citation and title, with a commitment to innovative research that advances scientific knowledge.