Abstract：
BACKGROUND: Proteins and anionic octenyl succinic anhydride (OSA)-modified starch (OSA-starch) are common ingredients in food systems. The interactions between OSA-starch and protein are found to alter the structural and functional properties of the protein-OSA-starch complexes. In this regard, the close understanding of the relationship among the molecular interactions between whey protein isolate (WPI) and OSA-high amylose corn starch (HAS), structure changes and rheological, digestibility and release properties of WPI-OSA-HAS was investigated.
RESULTS: The molecular interactions of WPI-OSA-HAS were significant for increasing the surface rough, solubility, storage modulus and loss modulus, but decreasing the R1047/1022 values. For the nutritional evaluation, the anti-digestibility of WPI-OSA-HAS was enhanced with increased resistant starch + slowly digestible starch contents and decreased equilibrium hydrolysis percentage and kinetic constant. During the digestion, part of the starch granule, OSA groups and WPI were lost, but the loss was lower than for OSA-HAS. Furthermore, the results of curcumin-loaded WPI-OSA-HAS in simulated gastrointestinal fluids demonstrated that curcumin could be gradually released to simulate colonic fluid. Notably, the interaction between WPI and OSA-HAS depended on the WPI concentration with the stronger molecular interactions obtained at 35% concentration.
CONCLUSIONS: These results provided important information concerning how to adjust the rheological, anti-digestibility and release properties of WPI-OSA-HAS through altering the electrostatic interactions and hydrophobic interactions of WPI-OSA-HAS. © 2024 Society of Chemical Industry.
RESULTS: The molecular interactions of WPI-OSA-HAS were significant for increasing the surface rough, solubility, storage modulus and loss modulus, but decreasing the R1047/1022 values. For the nutritional evaluation, the anti-digestibility of WPI-OSA-HAS was enhanced with increased resistant starch + slowly digestible starch contents and decreased equilibrium hydrolysis percentage and kinetic constant. During the digestion, part of the starch granule, OSA groups and WPI were lost, but the loss was lower than for OSA-HAS. Furthermore, the results of curcumin-loaded WPI-OSA-HAS in simulated gastrointestinal fluids demonstrated that curcumin could be gradually released to simulate colonic fluid. Notably, the interaction between WPI and OSA-HAS depended on the WPI concentration with the stronger molecular interactions obtained at 35% concentration.
CONCLUSIONS: These results provided important information concerning how to adjust the rheological, anti-digestibility and release properties of WPI-OSA-HAS through altering the electrostatic interactions and hydrophobic interactions of WPI-OSA-HAS. © 2024 Society of Chemical Industry.
摘要：
背景:蛋白质和阴离子辛烯基琥珀酸酐(OSA)-改性淀粉(OSA-淀粉)是食品体系中的常见成分。发现OSA-淀粉与蛋白质之间的相互作用改变了蛋白质-OSA-淀粉复合物的结构和功能特性。在这方面,密切了解乳清分离蛋白(WPI)与OSA-高直链淀粉玉米淀粉(HAS)分子间相互作用的关系,结构变化和流变，研究了WPI-OSA-HAS的消化率和释放特性。
结果：WPI-OSA-HAS的分子相互作用对于增加表面粗糙度是显著的，溶解度，储能模量和损耗模量，但降低R1047/1022值。对于营养评估，随着抗性淀粉+缓慢消化淀粉含量的增加，平衡水解百分比和动力学常数的降低，WPI-OSA-HAS的抗消化率得到增强。在消化过程中，淀粉颗粒的一部分，OSA组和WPI丢失,但损失低于OSA-HAS。此外，在模拟胃肠液中加载姜黄素的WPI-OSA-HAS的结果表明姜黄素可以逐渐释放以模拟结肠液。值得注意的是,WPI和OSA-HAS之间的相互作用取决于WPI浓度，在35％浓度下获得的分子相互作用更强。
结论：这些结果提供了有关如何调节流变学的重要信息，通过改变WPI-OSA-HAS的静电相互作用和疏水相互作用来提高WPI-OSA-HAS的抗消化性和释放性能。©2024化学工业学会。
结果：WPI-OSA-HAS的分子相互作用对于增加表面粗糙度是显著的，溶解度，储能模量和损耗模量，但降低R1047/1022值。对于营养评估，随着抗性淀粉+缓慢消化淀粉含量的增加，平衡水解百分比和动力学常数的降低，WPI-OSA-HAS的抗消化率得到增强。在消化过程中，淀粉颗粒的一部分，OSA组和WPI丢失,但损失低于OSA-HAS。此外，在模拟胃肠液中加载姜黄素的WPI-OSA-HAS的结果表明姜黄素可以逐渐释放以模拟结肠液。值得注意的是,WPI和OSA-HAS之间的相互作用取决于WPI浓度，在35％浓度下获得的分子相互作用更强。
结论：这些结果提供了有关如何调节流变学的重要信息，通过改变WPI-OSA-HAS的静电相互作用和疏水相互作用来提高WPI-OSA-HAS的抗消化性和释放性能。©2024化学工业学会。
