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Integrative experimental and computational analysis of the impact of KGM's polymerization degree on wheat starch's pasting and retrogradation characteristics.
Zhao, Yi; Wang, Juan; He, Rui; Ren, Yuanyuan; Fu, Jin; Zeng, Yunjun; Zhang, Kangyi; Zhong, Geng.
Afiliación
  • Zhao Y; College of Food Science, Southwest University, Chongqing 400715, China.
  • Wang J; College of Food Science, Southwest University, Chongqing 400715, China.
  • He R; College of Food Science, Southwest University, Chongqing 400715, China.
  • Ren Y; College of Food Science, Southwest University, Chongqing 400715, China; Sichuan Province Institute of Food Fermentation Industries Co., Ltd., Chengdu 611130, China.
  • Fu J; College of Food Science, Southwest University, Chongqing 400715, China.
  • Zeng Y; Chongqing Grain and Oil Quality Supervision and Inspection Station, Chongqing 400026, China.
  • Zhang K; Henan Academy of Agricultural Sciences, Zhengzhou 450002, China.
  • Zhong G; College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China. Electronic address: gzhong@swu.edu.cn.
Carbohydr Polym ; 346: 122570, 2024 Dec 15.
Article en En | MEDLINE | ID: mdl-39245477
ABSTRACT
This study investigated the influence of Konjac Glucomannan (KGM) with varying degrees of polymerization (DKGMx) on the gelatinization and retrogradation characteristics of wheat starch, providing new insights into starch-polysaccharide interactions. This research uniquely focuses on the effects of DKGMx, utilizing multidisciplinary approaches including Rapid Visco Analysis (RVA), Differential Scanning Calorimetry (DSC), rheological testing, Low-Field Nuclear Magnetic Resonance (LF-NMR), and molecular simulations to assess the effects of DKGMx on gelatinization temperature, viscosity, structural changes post-retrogradation, and molecular interactions. Our findings revealed that higher degrees of polymerization (DP) of DKGMx significantly enhanced starch's pasting viscosity and stability, whereas lower DP reduced viscosity and interfered with retrogradation. High DP DKGMx promoted retrogradation by modifying moisture distribution. Molecular simulations revealed the interplay between low DP DKGMx and starch molecules. These interactions, characterized by increased hydrogen bonds and tighter binding to more starch chains, inhibited starch molecular rearrangement. Specifically, low DP DKGMx established a dense hydrogen bond network with starch, significantly restricting molecular mobility and rearrangement. This study provides new insights into the role of the DP of DKGMx in modulating wheat starch's properties, offering valuable implications for the functional improvement of starch-based foods and advancing starch science.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Triticum / Polimerizacion / Mananos Idioma: En Revista: Carbohydr Polym Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Triticum / Polimerizacion / Mananos Idioma: En Revista: Carbohydr Polym Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido