State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , China.
School of Food Engineering and Biotechnology , Tianjin University of Science & Technology , Tianjin 300457 , China.
J Agric Food Chem. 2018 Dec 19;66(50):13253-13259. doi: 10.1021/acs.jafc.8b04742. Epub 2018 Dec 10.
The aim of the present study was to investigate the interactions between maize starch (MS), β-lactoglobulin (βLG), and monoglycerides (MG) containing different fatty acids in a model system. Results from the Rapid Visco Analyzer (RVA) showed that MS-MG and MS-MG systems presented a viscosity peak during the RVA cooling and/or holding stage, while MS-MG, MS-MG, and MS-MG systems did not show obvious changes in the pasting profile. Addition of βLG altered significantly the pasting profiles of MS-MG systems in different ways, with the most obvious change observed for the MS-MG system. Results from differential scanning calorimetry (DSC), Raman spectroscopy, and X-ray diffraction showed that the complexes in ternary systems were more ordered than those in binary systems. The thermal transition temperatures of complexes in binary and ternary systems were similar, although the enthalpy changes were greater for ternary than for binary systems. From the above results, we concluded that addition of βLG promoted the formation of MS-MG complexes rather than the involvement of formation of ternary MS-MG-βLG complexes.
本研究旨在研究模型体系中不同脂肪酸的单甘酯（MG）与玉米淀粉（MS）和β-乳球蛋白（βLG）之间的相互作用。快速黏度分析仪（RVA）的结果表明，MS-MG 和 MS-MG 系统在 RVA 冷却和/或保持阶段表现出黏度峰值，而 MS-MG、MS-MG 和 MS-MG 系统的糊化特性曲线没有明显变化。添加 βLG 以不同的方式显著改变了 MS-MG 系统的糊化特性曲线，其中对 MS-MG 系统的影响最为明显。差示扫描量热法（DSC）、拉曼光谱和 X 射线衍射的结果表明，三元体系中的复合物比二元体系中的复合物更有序。尽管三元体系的焓变大于二元体系，但二元和三元体系中复合物的热转变温度相似。从上述结果可以得出结论，添加βLG 促进了 MS-MG 复合物的形成，而不是三元 MS-MG-βLG 复合物的形成。
