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; Hassıbelnaby, Abdelaty Mostafa Abdelaty

doi:10.1016/j.foodchem.2021.131095

Makale Tam Makale Uluslararası 2022

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

Xuemin Kang, Jie Sui, Xiaolei Zhang, Gao Wei, Bin Wang, Pengfei Liu, Lizhong Qiu, Hossny A. El-Banna, Bo Cui, Abdelaty Mostafa Abdelaty Hassıbelnaby

FOOD CHEMISTRY Cilt 371 · 01.03.2022

DOI ile aç

Özet

© 2021 Elsevier LtdThis 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.

Anahtar kelimeler

In vitro digestion PHYSICOCHEMICAL PROPERTIES WS-LA complexes Gliadin Glutenin

Atıf için künye

Kang, X., Sui, J., Zhang, X., Wei, G., Wang, B., Liu, P., Qiu, L., El-Banna, H. A., Cui, B., & Hassıbelnaby, A. M. A. (2022). The impact of gliadin and glutenin on the formation and structure of starch-lipid complexes. FOOD CHEMISTRY, 371. https://doi.org/10.1016/j.foodchem.2021.131095

BibTeX

@article{kang2022-209528,
  author = {Kang, Xuemin and Sui, Jie and Zhang, Xiaolei and Wei, Gao and Wang, Bin and Liu, Pengfei and Qiu, Lizhong and El-Banna, Hossny A. and Cui, Bo and Hassıbelnaby, Abdelaty Mostafa Abdelaty},
  title = {The impact of gliadin and glutenin on the formation and structure of starch-lipid complexes},
  journal = {FOOD CHEMISTRY},
  year = {2022},
  volume = {371},
  issn = {0308-8146},
  doi = {10.1016/j.foodchem.2021.131095},
  url = {https://akademik.atauni.edu.tr/yayinlar/209528-the-impact-of-gliadin-and-glutenin-on-the-formation-and-structure-of-starch}
}