Detection of a novel three component complex consisting of starch, protein, and free fatty acids.
Detection of a novel three component complex consisting of starch, protein, and free fatty acids.
复制标题
DOI：
10.1021/jf030035t
复制
发表时间：
2003-04
影响因子：
6.1
通讯作者：
Genyi Zhang;Michelle D Maladen;B. Hamaker
中科院分区：
文献类型：
--
作者：
Genyi Zhang;Michelle D Maladen;B. Hamaker
在稀三组分体系中，加热后检测到由淀粉、乳清蛋白和游离脂肪酸（FFA）组成的水溶性三元复合物。在淀粉-蛋白质-游离脂肪酸体系的高效体积排阻色谱（HPSEC）图谱中，支链淀粉和直链淀粉之间的三元复合物被洗脱。基于多角度激光散射/HPSEC和普鲁兰标准品，复合物的分子量估计约为（6-7）× 10（6）Da。苯酚-硫酸法测定碳水化合物清楚地表明，淀粉直链淀粉组分在复合后转移到更高分子量的洗脱体积。乳清蛋白以大的二硫键连接的聚集体形式存在，推测其是三元复合物的组织者。冻干复合物的差示扫描量热法显示存在直链淀粉-FFA熔融吸热，从而证明FFA是三元复合物中的第三组分，并且直链淀粉-FFA复合物是复合物的结构组分之一。讨论了络合机理及其与淀粉功能性变化的关系。
A water soluble three way complex composed of starch, whey protein, and free fatty acid (FFA) was detected in a dilute three component system after heating. In high-performance size exclusion chromatography (HPSEC) profiles of the starch-protein-FFA system, the three way complex eluted between amylopectin and amylose. The molecular mass of the complex, based on multiangle laser light scattering/HPSEC and pullulan standards, was estimated to be approximately (6-7) x 10(6) Da. Carbohydrate measurement by the phenol-sulfuric acid method clearly showed that the starch amylose fraction shifted to a higher molecular weight elution volume following complexation. Whey protein existed as large disulfide-linked aggregates and is speculated to be the organizer of the three way complex. Differential scanning calorimetry of the freeze-dried complex showed the presence of an amylose-FFA melting endotherm, thus proving that FFA was the third component in the three way complex and that the amylose-FFA complex was one of the structural components of the complex. The complexation mechanism and its relationship with changes in starch functionality were discussed.