改良的榛子(Chenopodium nuttalliae Saff.)蛋白-辛烯基琥珀酸酐玉米淀粉可溶性复合物:结构特征及体外蛋白质和淀粉消化率

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Adriana Herrero-Galindo, Diana I. López-Monterrubio, Eleazar Aguirre-Mandujano, Blanca E. Hernández-Rodríguez, Consuelo Lobato-Calleros, E. Jaime Vernon-Carter
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引用次数: 0

摘要

通过热(Pheat)、超声(PUS)和 pH 值变化(PpH11)对原生华众特尔蛋白(Pnative)结构进行修饰。在华众特尔蛋白和商用辛烯基琥珀酸酐改性淀粉(S)之间形成了可溶性复合物(SC)。原生和改性的华众特尔蛋白的二级结构在β-片状结构、α-螺旋结构和β-匝结构的丰度方面存在差异。观察到最大 SC 存在的 pH 值从 Pnative-S 的 5.1 到 Pus-S 复合物的 5.8 不等,Pnative-S 所需的蛋白质:多糖重量比为 1:1,修饰蛋白质-S 所需的蛋白质:多糖重量比为 1:2。傅立叶变换红外光谱证实了 SC 的形成,因为 S 中特有的羧基从光谱中消失了。此外,在 SC 中,蛋白质在酰胺 I 和 II 波段的吸收峰分别从 1630 到 1635 cm- 1 和 1520 到 1510 cm- 1 稍有移动,这表明由于蛋白质与淀粉的相互作用,蛋白质的构象发生了变化。通过扫描电子显微镜(SEM)观察到,在使用改性蛋白质制成的聚合氯化铝中,生物聚合物聚集成相对较大的颗粒。SC在体外蛋白质消化率值方面表现出明显差异,Pnative-S最低(85.1 ± 2.3%),PUS-S最高(92.7 ± 0.7%)。PpH11-S 的抗性淀粉含量最高(92.6 ± 0.4%)。结论是,通过加热、超声波和改变 pH 值对 Pnative 进行改良,可为 S 形成 SC 创造不同的驱动条件,蛋白质和淀粉的体外消化率也可得到改良。通过对蛋白质结构的改良,SC 的营养特性得到了改善,使其成为配制运动饮料或低热量乳制品的潜在成分。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Modified huauzontle (Chenopodium nuttalliae Saff.) protein-octenyl succinic anhydride corn starch soluble complexes: structural features and in vitro protein and starch digestibility

Modified huauzontle (Chenopodium nuttalliae Saff.) protein-octenyl succinic anhydride corn starch soluble complexes: structural features and in vitro protein and starch digestibility

Native huauzontle protein (Pnative) structure was modified by thermal (Pheat), ultrasound (PUS) and pH shifting (PpH11). Soluble complexes (SC) were formed between the huauzontle proteins and a commercial octenyl succinic anhydride modified starch (S). The secondary structure of the native and modified huauzontle proteins differed in terms of abundance of β-sheet, α-helix, and β-turn structures. The pH at which maximum presence of SC was observed varied from 5.1 for Pnative-S to 5.8 for Pus-S complexes, and being the required protein: polysaccharide weight ratio of 1:1 for Pnative-S and of 1:2 for the modified proteins-S. FT-IR confirmed the formation of SC, as the characteristic carboxylate group in S disappeared from its spectra. Also, the absorption peaks of the proteins in the Amide I and II bands shifted slightly from 1630 to 1635 cm− 1 and 1520 to 1510 cm− 1 in the SC, indicating conformational changes due to protein-starch interactions. Aggregation of the biopolymers into relatively large particles was observed by SEM in the SC made with modified proteins. SC showed significant differences in the in vitro protein digestibility values, the lowest (85.1 ± 2.3%) occurring for Pnative-S and the highest (92.7 ± 0.7%) for PUS-S. PpH11-S presented the highest resistant starch content (92.6 ± 0.4%). It is concluded that the modification of Pnative through heat, ultrasound and pH shifting allowed establishing different driving conditions for the formation of SC with S, and in vitro digestibility of protein and starch could also be modified. The improved nutritional properties of SC through modification of the protein structure make them potential ingredients for the formulation of sports drinks or low-calorie dairy products.

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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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