Mechanistic studies on the effect of endogenous proteins on the starch retrogradation characteristics of corn before and after postharvest ripening.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-12-10 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102088

Nannan Hu, Weihua Qi, Jinying Zhu, Fuyin Zhao, Lin Xiu, Mingzhu Zheng, Jingsheng Liu

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Abstract

The corn starch-protein complexes before postharvest ripening (JD-0) and after postharvest ripening (JD-40) were subjected to protease treatment, and the influence of protein on starch retrogradation was studied. Kinetic studies of starch retrogradation showed that protein reduced the retrogradation rate constant (k) of starch by 25.46 % (JD-0) and 7.48 % (JD-40), respectively. This was mainly reflected in the inhibition of short-range order, relative crystallinity and helix structure formation in the retrogradation process. In addition, low field strength nuclear magnetic resonance (LF-NMR) analyses also revealed that proteins inhibited starch retrogradation by isolating the precipitation of free water during retrogradation, causing the decrease in the viscoelasticity and firmness of the starch gel. Therefore, the inhibitory effect of proteins on starch retrogradation before postharvest ripening of corn-based food products was more relevant.

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内源蛋白对玉米采后成熟前后淀粉退化特性影响的机理研究。

对玉米采后成熟前（JD-0）和采后成熟后（JD-40）的淀粉蛋白复合物进行蛋白酶处理，研究蛋白质对淀粉降解的影响。淀粉降解动力学研究表明，蛋白质使淀粉的降解速率常数k分别降低了25.46% （JD-0）和7.48% （JD-40）。这主要体现在对缩聚过程中的短程有序度、相对结晶度和螺旋结构形成的抑制。此外，低场强核磁共振（LF-NMR）分析还表明，蛋白质通过隔离淀粉降解过程中游离水的沉淀来抑制淀粉的降解，导致淀粉凝胶的粘弹性和硬度降低。因此，蛋白质对玉米基食品采后成熟前淀粉降解的抑制作用更为重要。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.