The impact of gliadin and glutenin on the formation and structure of starch-lipid complexes
文献类型： 外文期刊
作者： Kang, Xuemin 1 ; Sui, Jie 4 ; Zhang, Xiaolei 1 ; Wei, Gao 1 ; Wang, Bin 1 ; Liu, Pengfei 2 ; Qiu, Lizhong 5 ; El-Banna, Hossny A. 6 ; Cui, Bo 1 ; Abd El-Aty, A. M. 2 ;
作者机构： 1.Shandong Agr Univ, Dept Food Sci & Engn, Tai An 271018, Shandong, Peoples R China
2.Qilu Univ Technol, Shandong Acad Sci, State Key Lab Biobased Mat & Green Papermaking, Jinan 250353, Peoples R China
3.Qilu Univ Technol, Shandong Acad Sci, Sch Food Sci & Engn, Jinan 250353, Shandong, Peoples R China
4.Shandong Acad Agr Sci, Jinan 250131, Shandong, Peoples R China
5.Zhucheng Xingmao Corn Developing CO LTD, Zhucheng 262218, Shandong, Peoples R China
6.Cairo Univ, Fac Vet Med, Dept Pharmacol, Giza 12211, Egypt
7.Ataturk Univ, Med Fac, Dept Med Pharmacol, Erzurum, Turkey
关键词： WS-LA complexes; Gliadin; Glutenin; Physicochemical properties; in vitro digestion
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2022 年 371 卷
页码：
收录情况： SCI
摘要： This 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.
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