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A study of the effect of amino acids on pasting and short-term retrogradation properties of rice starch based on molecular dynamics simulation

文献类型： 外文期刊

作者： Wan, Jie 1 ; Zhou, Guohui 2 ; Luo, Shunjing 1 ; Wang, Risi 1 ; Liu, Chengmei 1 ; Zhang, Xin 3 ; Liu, Fei 1 ;

作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China

2.Chinese Acad Fishery Sci, Beijing, Peoples R China

3.Beijing Univ Chem Technol, Coll Sci, State Key Lab Chem Resource Engn, Beijing, Peoples R China

关键词： Amino acid;Molecular dynamic simulation;Pasting;Retrogradation;Rice starch

期刊名称：STARCH-STARKE （ 影响因子：2.741； 五年影响因子：3.112 ）

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收录情况： SCI

摘要： In this research, the effects of three amino acids, which are glutamic acid (Glu), lysine (Lys), and glycine (Gly), on the pasting and short-term retrogradation properties of rice starch (RS) were studied. The mechanism of amino acids affecting the pasting and short-term retrogradation properties of starch was further examined based on the molecular dynamics (MD) simulation method. It was revealed that the addition of Glu and Lys decreased the peak viscosity and increased the pasting temperature of RS, while Gly showed little or no obvious effect on the pasting property of RS. FTIR and X-ray diffraction data showed that short-term retrogradation of rice starch gels were restrained by supplement of Gly, Lys, and Glu. MD simulations indicated that compared to Gly, Glu, and Lys had better abilities to obstruct the pasting of starch system and delayed its short-term retrogradation. The observed results of RVA, XRD, and FTIR showed different effects of the three amino acids (Glu, Lys, and Gly) on the pasting and short-term retrogradation properties of rice starch, which corresponded to the calculation of the molecular dynamics. Furthermore, the result indicates the feasibility of predicting the behavior of amino acids and starch fractions in water based on the MD simulation method.

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