Hu Wen-Xuan, Dang Yue-Yi, Fu Jia-Yang, Jin Chang-Sen, Li Si-Ling, Yu Xiuzhu, Du Shuang-Kui
College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China.
College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China; Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling, Shaanxi 712100, PR China.
Int J Biol Macromol. 2025 May;308(Pt 2):142616. doi: 10.1016/j.ijbiomac.2025.142616. Epub 2025 Mar 27.
This study explored the effects of fatty acids with varying chain lengths-lauric acid (LA), palmitic acid (PA), and stearic acid (SA)-on the structure, thermal properties, and digestibility of high-amylose wheat starch (HWS) and HWS-whey protein isolate (WPI) complexes. The aim was to understand the interaction mechanisms and evaluate the potential of HWS-WPI-fatty acid complexes for nanoparticle preparation. Results revealed that fatty acids formed V-type crystalline structures with HWS, weakened its microstructural continuity, and reduced starch digestibility, with differences depending on chain length. LA formed thermally stable II-type complexes with amylopectin's double-helix structure, while SA formed I-type complexes with amylose's single-helix structure, leading to higher resistant starch (RS) content (31.22 %). The addition of WPI promoted the formation of both I-type and II-type complexes, improving crystalline structure, digestion resistance, and RS content. The HWS-WPI-LA complex, with its ordered structure and reduced continuity, produced nanoparticles with smaller size (277.97 nm), narrower distribution (polydispersity 0.241), better dispersibility, and regular morphology compared to other complexes. These nanoparticles also exhibited low cytotoxicity and good biocompatibility. These findings underscore the role of fatty acids in starch-protein interaction and the potential of ternary complexes for developing food-grade nanoparticles with small size and narrow distribution.
本研究探讨了不同链长的脂肪酸——月桂酸（LA）、棕榈酸（PA）和硬脂酸（SA）——对高直链小麦淀粉（HWS）以及HWS-乳清分离蛋白（WPI）复合物的结构、热性质和消化率的影响。目的是了解相互作用机制，并评估HWS-WPI-脂肪酸复合物用于制备纳米颗粒的潜力。结果表明，脂肪酸与HWS形成V型晶体结构，削弱其微观结构的连续性，并降低淀粉消化率，不同链长的脂肪酸影响存在差异。LA与支链淀粉的双螺旋结构形成热稳定的II型复合物，而SA与直链淀粉的单螺旋结构形成I型复合物，从而导致更高的抗性淀粉（RS）含量（31.22%）。WPI的添加促进了I型和II型复合物的形成，改善了晶体结构、抗消化性和RS含量。与其他复合物相比，HWS-WPI-LA复合物具有有序的结构和更低的连续性，所产生的纳米颗粒尺寸更小（277.97 nm）、分布更窄（多分散性0.241）、分散性更好且形态规则。这些纳米颗粒还表现出低细胞毒性和良好的生物相容性。这些发现强调了脂肪酸在淀粉-蛋白质相互作用中的作用，以及三元复合物在开发具有小尺寸和窄分布的食品级纳米颗粒方面的潜力。
