The impact of gliadin and glutenin on the formation and structure of starch-lipid complexes

Kang X., Sui J., Zhang X., Wei G., Wang B., Liu P., ...Daha Fazla

Food Chemistry, cilt.371, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 371
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.foodchem.2021.131095
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: WS-LA complexes, Gliadin, Glutenin, Physicochemical properties, in vitro digestion, IN-VITRO DIGESTIBILITY, RESISTANT STARCH, ACID COMPLEXES, TEMPERATURE TREATMENT, MAIZE STARCH, FATTY-ACIDS, AMYLOSE, WHEAT, PROTEIN
  • Atatürk Üniversitesi Adresli: Evet

Özet

© 2021 Elsevier LtdThis study evaluated the influence of the main gluten fractions (gliadin and glutenin) on the physicochemical properties of binary wheat starch-Lauric acid (WS-LA) complexes during heat processing to explore the complex structure and digestion of WS-LA in the presence of gluten. Ternary WS-LA-glutenin complexes were prepared at different pH (5.2 and 7), whereas WS-LA-gliadin was prepared using ethanol, and their physicochemical properties were analyzed. We found that the addition of glutenin displayed a sharper and higher diffraction peak than samples without protein, which increased short-range order structure (low full width at half-maximum (FWHM) of the band at 480 cm−1) and good thermal stability (melting peak appeared at a higher temperature); the opposite was shown for gliadin. Even though glutenin increased the resistant starch (RS) content than WS-LA, all samples prepared in 65% ethanol showed higher RS content than WS-LA-glutenin samples. These findings might improve our understanding of the relationship between gliadin/glutenin and binary complexes and provide a theoretical basis for preparing starch-based foods with a low glycemic index.