School of Food and Nutrition, Massey Institute of Food Science and Technology, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand.
Food Chem. 2019 Jun 30;284:67-72. doi: 10.1016/j.foodchem.2019.01.098. Epub 2019 Jan 22.
The interaction between wheat starch and Mesona chinensis polysaccharide (MCP) was found to change the molecular mobility of the water and carbohydrate populations in starch-MCP gels, when measured using proton and carbon nuclear magnetic resonance relaxation methods. The starch and MCP mobilities appeared similar at a micron scale. However, at a distance of less than 5 nm could they be detected as having separate mobility states, indicating close interaction between the starch and MCP. The carbon-6 of the starch glucan monomer was observed to have the largest mobility change in the presence of MCP. Two mobility populations of carbon-6 were observed, possibly corresponding to the carbon-6 in the linear chains of both amylose and amylopectin, and another to the carbon-6 involved in the branching of amylopectin. The change in the mobility of one of the carbon-6 populations indicates an increase in molecular freedom of movement in the presence of MCP.
利用质子和碳核磁共振弛豫方法发现，当小麦淀粉与野葛多糖（MCP）相互作用时，淀粉-MCP 凝胶中水分和碳水化合物的分子流动性发生变化。在微米尺度上，淀粉和 MCP 的流动性似乎相似。然而，在小于 5nm 的距离内，可以检测到它们具有单独的流动性状态，表明淀粉和 MCP 之间存在紧密的相互作用。在 MCP 存在的情况下，观察到淀粉葡聚糖单体的碳-6 的流动性变化最大。观察到碳-6 存在两种流动性群体，可能分别对应于直链淀粉和支链淀粉中碳-6 的线性链，另一种则对应于支链淀粉中碳-6 的分支。在 MCP 存在的情况下，一种碳-6 群体的流动性变化表明分子的运动自由度增加。
