Fabrication, characterization and emulsifying properties of potato starch/soy protein complexes in acidic conditions
Fabrication, characterization and emulsifying properties of potato starch/soy protein complexes in acidic conditions
复制标题
DOI：
10.1016/j.foodhyd.2021.106600
复制
发表时间：
2021-01-17
影响因子：
10.7
通讯作者：
Cui, Bo
中科院分区：
文献类型：
--
作者：
Dong, Die;Cui, Bo
淀粉和蛋白质可以组装成具有功能属性的二元复合体，这些复合体结合了每个单独成分的所需方面。在酸性条件下，用比浊法研究了糊化马铃薯淀粉(GPS)/大豆蛋白(SP)复合体的形成。最佳络合条件为：pH=3.5，GPS/SP混合比为4：1(w/w)。用差示扫描量热法(DSC)、傅里叶变换红外光谱(FTIR)和X射线衍射仪(XRD)对所形成的络合物进行了表征。DSC数据表明，由于这两种聚合物的相互作用，糊化马铃薯淀粉的吸热峰温度有所提高。FTIR分析表明，络合物主要形成于GPS的磷酸基团和SPS的氨基之间。X射线衍射结果表明，通过静电吸引形成了新的结构。此外，还对GPS/SP络合物稳定的乳状液在酸性条件下的稳定性进行了评价。结果表明，在pH值小于3.0时形成的GPS/SP复合体具有较好的乳化稳定性。这一研究结果将有助于了解马铃薯淀粉与大豆蛋白相互作用的本质，从而设计用于营养食品和生物材料应用的新食品材料。
Starch and proteins can be assembled into binary complexes with functional attributes that combine the desirable facets of each individual component. In this study, the formation of gelatinized potato starch (GPS)/soy protein (SP) complexes was investigated by turbidimetric analysis in acidic conditions. The optimum conditions for complexation included a pH of 3.5 and a GPS/SP mixed ratio of 4:1 (w/w). Differential scanning calorimetry (DSC), fourier transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD) were used to characterize the formed complexes. DSC data revealed that the endothermic peak temperature of gelatinized potato starch was increased due to the interaction between these two polymers. FTIR analysis showed that the complexes were mainly formed between the phosphate group of GPS and the amino groups of SPs. XRD results indicated that new structures were formed through electrostatic attraction. Moreover, the stability of emulsions stabilized by GPS/ SP complexes at acidic pH were evaluated. We found that GPS/SP complexes formed at pH values lower than 3.0 displayed better emulsifying stability. Findings from this study will help in understanding the nature of interactions between potato starch and soy proteins and so as to design new food materials for nutraceutical and biomaterial applications.