Integrative experimental and computational analysis of the impact of KGM's polymerization degree on wheat starch's pasting and retrogradation characteristics

文献类型： 外文期刊

第一作者： Zhao, Yi

作者： Zhao, Yi;Wang, Juan;He, Rui;Ren, Yuanyuan;Fu, Jin;Zhong, Geng;Zhong, Geng;Ren, Yuanyuan;Zeng, Yunjun;Zhang, Kangyi

作者机构：

关键词： Starch gelatinization; Starch Retrogradation; Konjac Glucomannan; Molecular simulation

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：10.7； 五年影响因子：10.2 ）

ISSN： 0144-8617

年卷期： 2024 年 346 卷

页码：

收录情况： SCI

摘要： This study investigated the influence of Konjac Glucomannan (KGM) with varying degrees of polymerization (DKGMx) on the gelatinization and retrogradation characteristics of wheat starch, providing new insights into starch-polysaccharide interactions. This research uniquely focuses on the effects of DKGMx, utilizing multidisciplinary approaches including Rapid Visco Analysis (RVA), Differential Scanning Calorimetry (DSC), rheological testing, Low-Field Nuclear Magnetic Resonance (LF-NMR), and molecular simulations to assess the effects of DKGMx on gelatinization temperature, viscosity, structural changes post-retrogradation, and molecular interactions. Our findings revealed that higher degrees of polymerization (DP) of DKGMx significantly enhanced starch's pasting viscosity and stability, whereas lower DP reduced viscosity and interfered with retrogradation. High DP DKGMx promoted retrogradation by modifying moisture distribution. Molecular simulations revealed the interplay between low DP DKGMx and starch molecules. These interactions, characterized by increased hydrogen bonds and tighter binding to more starch chains, inhibited starch molecular rearrangement. Specifically, low DP DKGMx established a dense hydrogen bond network with starch, significantly restricting molecular mobility and rearrangement. This study provides new insights into the role of the DP of DKGMx in modulating wheat starch's properties, offering valuable implications for the functional improvement of starch-based foods and advancing starch science.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序