Iodine binding property of a ternary complex consisting of starch, protein, and free fatty acids
Iodine binding property of a ternary complex consisting of starch, protein, and free fatty acids
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淀粉、蛋白质和游离脂肪酸三元复合物的碘结合特性
DOI：
10.1016/j.carbpol.2008.08.015
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发表时间：
2009-01
影响因子：
11.2
通讯作者：
Liu, Jie
中科院分区：
文献类型：
--
作者：
Hamaker, Bruce R.;Fei, Lingchun;Maladen, Michelle;Zhang, Genyi;Liu, Jie
我们在之前的研究中发现了一种由直链淀粉、乳清蛋白和游离脂肪酸（FFA）组成的三元配合物，并对其碘结合特性进行了研究。与碘溶液反应后，纯直链淀粉在620nm处出现λmax吸收峰，而首次与FFA络合后，λmax吸收峰降至510nm。有趣的是，该三元配合物的λmax为550nm，具有中等的吸光度，表明其具有中等的分光光度特性。与此一致的是，三元配合物结合的碘量介于游离直链淀粉和典型直链淀粉- ffa配合物之间，表明三元配合物中的直链淀粉- ffa配合物不那么紧密，为碘结合留下了更多的空间。三元配合物的这种中间性质表明，除了在食品开发中具有携带脂质的功能外，它还可以用作容纳第四组分的分子载体。
A ternary complex consisting of amylose, whey protein, and free fatty acids (FFA) has been identified in our previous investigations, and its iodine binding properties were investigated. After reaction with iodine solution, an absorption peak (λmax) at 620nm was shown for pure amylose whereas the λmaxdecreased to 510nm when amylose was first complexed with FFA. Interestingly, a λmaxof 550nm with an intermediate absorbance was observed for the ternary complex indicating its intermediate spectrophotometric property. Consistently, the amount of iodine bound by the ternary complex was between free amylose and typical amylose–FFA complex from potentiometric titration indicating the amylose–FFA complex within the ternary complex is less compact and more space is left for iodine binding. This in-between property of the ternary complex suggests it can be used as a molecular carrier to accommodate a forth component in addition to its functional lipids carrying capability in food product development.
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影响因子：
3.5
作者：
PEREZ, MD;CALVO, M
通讯作者：
CALVO, M
影响因子：
6.1
作者：
Genyi Zhang;Michelle D Maladen;B. Hamaker
通讯作者：
Genyi Zhang;Michelle D Maladen;B. Hamaker
DOI：
10.1016/b978-0-12-746208-0.50001-3
发表时间：
1965-06
期刊：
--
影响因子：
--
作者：
R. Whistler;M. Wolfrom;J. BeMiller;D. H. Shaw
通讯作者：
R. Whistler;M. Wolfrom;J. BeMiller;D. H. Shaw
影响因子：
11.2
作者：
Genyi Zhang;B. Hamaker
通讯作者：
Genyi Zhang;B. Hamaker
影响因子：
3.1
作者：
Xiaochun Yu;C. Houtman;R. H. Atalla
通讯作者：
Xiaochun Yu;C. Houtman;R. H. Atalla