Removal of starch granule-associated lipids from normal and waxy wheat starches: Effects on properties, retrogradation, digestion, and molecular mechanisms

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-18 DOI:10.1016/j.foodchem.2025.146736

Han Tao, Hai-Yuan Zhou, Shan Li, Ya-Ni Li, Wan-Hao Cai, Hui-Li Wang

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Abstract

The amylose/amylopectin ratios and starch granule-associated lipids (SGALs) between normal (NS) and waxy wheat starches (WS) influenced their physicochemical properties, retrogradation behavior and in vitro digestibility. WS had a rougher surface with more crystallized structure than NS. It swelled with higher pasting viscosity and lower gelatinization temperatures. The relative crystallinity, gelatinization enthalpy, and viscosity was decreased in defatted-NS (DNS), whereas DWS showed an opposite increase. The relative crystallinity and retrogradation enthalpy of all retrograded starch samples increased and were more significantly in DWS. The digestibility of WS was much higher than NS which was further improved by removing SGALs. Molecular dynamics simulations revealed that amylopectin had a stronger binding affinity to the active site of α-amylase than amylose (−44.45 and − 24.69 kcal/mol respectively) by hydrogen bonds and van der Waals forces. However, SGALs could compete with starch molecules for binding to the active site (−23.46 kcal/mol).

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从普通和糯小麦淀粉中去除淀粉颗粒相关脂质：对性质、降解、消化和分子机制的影响

正常小麦淀粉（NS）和糯小麦淀粉（WS）之间的直链淀粉/支链淀粉比率和淀粉颗粒相关脂（SGALs）影响其理化性质、降解行为和体外消化率。WS比NS表面更粗糙，结晶结构更多。浆料粘度越高，糊化温度越低。脱脂ns （DNS）的相对结晶度、糊化焓和粘度降低，而DWS则相反。所有淀粉样品的相对结晶度和退化焓均有所提高，且在DWS中更为显著。WS的消化率远高于NS，通过去除SGALs进一步提高了WS的消化率。分子动力学模拟结果表明，支链淀粉通过氢键和范德华力与α-淀粉酶活性位点的结合亲合力比直链淀粉强（分别为−44.45和 − 24.69 kcal/mol）。然而，SGALs可以与淀粉分子竞争结合到活性位点（−23.46 kcal/mol）。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.