Starch-free fatty acid complexation in the presence of whey protein
Starch-free fatty acid complexation in the presence of whey protein
复制标题
DOI：
10.1016/j.carbpol.2003.11.005
复制
发表时间：
2004-03
影响因子：
11.2
通讯作者：
Genyi Zhang;B. Hamaker
中科院分区：
文献类型：
--
作者：
Genyi Zhang;B. Hamaker
在高粱淀粉、乳清蛋白和不同脂肪酸(棕榈酸、油酸、亚油酸和月桂酸)按质量比20：2：1(w/w/w)组成的模型体系中，研究了乳清蛋白对无淀粉脂肪酸(FFA)络合的影响。在DSC冷却循环中，乳清蛋白使除亚油酸外的其他脂肪酸的淀粉脂复合体的熔融热降低了20-30%，重整放热量增加了150-350%。添加乳清蛋白减小了淀粉-游离脂肪酸样品在加热和冷却时的热焓的较大差异。X-射线衍射数据表明，当乳清蛋白存在时，V型淀粉-FFA复合体的结晶有序性更明显。由于淀粉-FFA-蛋白质络合而形成的冷却阶段粘度峰值，与淀粉-FFA复合体更明确的V型微晶的形成平行。在稀释体系中，乳清蛋白也显著降低了淀粉-FFA的络合量。蛋白质对淀粉-游离脂肪酸络合的影响与本实验室先前确定的由淀粉、游离脂肪酸和蛋白质组成的三组分复合体的形成有关。
The effect of whey protein on starch-free fatty acid (FFA) complexation was studied in a model system composed of sorghum starch, whey protein, and different FFAs (palmitic, oleic, linoleic, and lauric acids) in a weight ratio of 20:2:1(w/w/w). Whey protein decreased the enthalpy of the melting of the starch–lipid complex by 20–30% for the FFAs except linoleic acid, and increased the reformation exothermic enthalpy by 150–350% in the DSC cooling cycle. The large difference between enthalpies upon heating and cooling in the starch–FFA sample was diminished by the addition of whey protein. X-ray diffraction data showed more pronounced crystalline order of V-type starch–FFA complexes when whey protein was present. A previously described cooling stage viscosity peak, formed due to starch–FFA–protein complexation, paralleled formation of the better defined V-type crystallite of the starch–FFA complex. Whey protein also significantly decreased the amount of starch–FFA complexation in a dilute system. The effect of protein on starch–FFA complexation was related to the formation of a three-component complex composed of starch, FFA, and protein previously identified in our laboratory.