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

文献类型： 外文期刊

第一作者： Kang, Xuemin

作者： Kang, Xuemin;Zhang, Xiaolei;Wei, Gao;Wang, Bin;Cui, Bo;Kang, Xuemin;Zhang, Xiaolei;Wei, Gao;Wang, Bin;Liu, Pengfei;Cui, Bo;Abd El-Aty, A. M.;Kang, Xuemin;Zhang, Xiaolei;Wei, Gao;Wang, Bin;Liu, Pengfei;Cui, Bo;Sui, Jie;Qiu, Lizhong;El-Banna, Hossny A.;Abd El-Aty, A. M.;Abd El-Aty, A. M.

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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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