The impact of gliadin and glutenin on the formation and structure of starch-lipid complexes
Kang, Xuemin, Sui, Jie, Zhang, Xiaolei, Wei, Gao, Wang, Bin, Liu, Pengfei, Qiu, Lizhong, El-Banna, Hossny A., Cui, Bo, Abd El-Aty, A. M.
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.
- Journal
- FOOD CHEMISTRY
- Year
- 2022
- Volume
- 371
- ISSN
- 0308-8146
- eISSN
- 1873-7072
- DOI
- 10.1016/j.foodchem.2021.131095
- WoS UID
- WOS:000703994800004