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Structural modification of starch and protein: From the perspective of gelatinization degree of oat flour.
Gu, Yujuan; Zhang, Xiaoyan; Song, Shuya; Wang, Ying; Sun, Binghua; Wang, Xiaoxi; Ma, Sen.
Afiliación
  • Gu Y; College of Food and Drugs, Luoyang Polytechnic, Luoyang, Henan Province, PR China; The Geographical Indication Medicines and Life Health Engineering Research Center of Henan Province, Luoyang Polytechnic, Luoyang, Henan Province, PR China.
  • Zhang X; College of Food and Drugs, Luoyang Polytechnic, Luoyang, Henan Province, PR China; The Geographical Indication Medicines and Life Health Engineering Research Center of Henan Province, Luoyang Polytechnic, Luoyang, Henan Province, PR China.
  • Song S; College of Food and Drugs, Luoyang Polytechnic, Luoyang, Henan Province, PR China; The Geographical Indication Medicines and Life Health Engineering Research Center of Henan Province, Luoyang Polytechnic, Luoyang, Henan Province, PR China.
  • Wang Y; College of Food and Drugs, Luoyang Polytechnic, Luoyang, Henan Province, PR China; The Geographical Indication Medicines and Life Health Engineering Research Center of Henan Province, Luoyang Polytechnic, Luoyang, Henan Province, PR China.
  • Sun B; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China.
  • Wang X; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China. Electronic address: xxwanghaut@126.com.
  • Ma S; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China. Electronic address: masen@haut.edu.cn.
Int J Biol Macromol ; 260(Pt 1): 129406, 2024 Mar.
Article en En | MEDLINE | ID: mdl-38224797
ABSTRACT
To clarify the relationship between gelatinization degree and structure characteristics, oat kernels were roasted to different gelatinization degree of 15 %-90 % based on tempering water content of 22.5 %-35 %, and the structure characteristics of starch and protein were evaluated. The results showed that the increased gelatinization degree dependent on tempering water content promoted protein aggregation on the surface of starch particles, forming larger aggregates with molecular weight >100 kDa. Oat kernels presented a dense starch gel network structure induced by gelatinized starch. Partial gelatinization of starch led to a decrease in pasting viscosities (setback viscosity, 3.91 Pa·s-1.59 Pa·s) and enthalpy (5.12 J/g-0.11 J/g). With the increase of gelatinization degree, the starch crystal structure conversed from A + V type to V type, accompanied by the formation of starch-lipid complexes and a decrease of relative crystallinity (22.28 %-8.72 %). Moreover, 50 % gelatinized oat flour possessed the highest ß-sheet structure (38.04 %), but a decrease in surface hydrophobicity and an increase in endogenous fluorescence intensity were found in oat flour of gelatinization degree >50 %. This study provided a theoretical reference for the application of oat flour with different gelatinization degrees to match suitable products.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Avena Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article Pais de publicación: Países Bajos
Texto completo
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Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Avena Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article Pais de publicación: Países Bajos