Amylose complexation with diacylglycerols involves multiple intermolecular interaction mechanisms

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-09-01 DOI:10.1016/j.foodhyd.2023.109251

Yinong Feng , Shahid Ahmed Junejo , Bin Zhang , Xiong Fu , Qiang Huang

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Abstract

Molecular complexation mediated by amylose can delay the oxidation of diacylglycerol (DAG) but the mechanism remains unclear, and little attention has been paid to starch–DAG complexes (SDCs). Herein, SDCs with different chain lengths (12−18 carbons) were prepared via co-precipitation and the underlying complexation mechanism was comprehensively explored. The results revealed nano-scale (∼150−500 nm) features and fewer weakly bound DAGs of SDCs with increasing chain length, attributed to complicated interchain and/or intrachain crosslinking with complexing indices ranging from 73% to 91%. X-ray diffraction, differential scanning calorimetry and thermogravimetry analysis unveiled the involvement of tight and weak intermolecular interaction mechanisms between starch and DAGs, and the former exhibited higher short-range structure order, confirmed by Fourier transform infrared spectroscopy and Raman spectroscopy. Molecular dynamics simulation showed that amylose tended to form V₆-type helices around dimyristoyl- and distearoyl-glycerol with average helical cavity sizes of 9.4 and 11.3 Å, respectively, predominantly driven by hydrophobic interactions. SDCs significantly enhanced the oxidative stability of DAGs and delayed the in vitro starch digestion rate. The findings provide a paradigm for the intensive processing of DAGs to improve their oxidative stability and health-promoting efficacy.

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直链淀粉与二酰基甘油络合涉及多种分子间相互作用机制

直链淀粉介导的分子络合可以延缓二酰基甘油(DAG)的氧化，但其机制尚不清楚，淀粉- DAG络合物(SDCs)的研究很少。本文采用共沉淀法制备了不同链长(12 ~ 18个碳)的sdc，并对其络合机理进行了全面探讨。结果表明，随着链长的增加，SDCs具有纳米尺度(~ 150 ~ 500 nm)的特征，弱结合的dag较少，这是由于复杂的链间交联和/或链内交联，络合指数在73% ~ 91%之间。x射线衍射、差示扫描量热和热重分析揭示了淀粉与dag之间存在紧密和微弱的分子间相互作用机制，傅里叶变换红外光谱和拉曼光谱证实，前者具有较高的近程结构有序度。分子动力学模拟表明，直链淀粉倾向于在二肉豆醇和二硬脂酰甘油周围形成v6型螺旋，平均螺旋腔大小分别为9.4和11.3 Å，主要由疏水相互作用驱动。SDCs显著提高了dag的氧化稳定性，延缓了体外淀粉消化速率。该研究结果为进一步加工dag以提高其氧化稳定性和促进健康功效提供了一个范例。

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.