Yinong Feng , Shahid Ahmed Junejo , Bin Zhang , Xiong Fu , Qiang Huang
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引用次数: 0
Abstract
Molecular complexation mediated by amylose can delay the oxidation of diacylglycerol (DAG) but the mechanism remains unclear, and little attention has been paid to starch–DAG complexes (SDCs). Herein, SDCs with different chain lengths (12−18 carbons) were prepared via co-precipitation and the underlying complexation mechanism was comprehensively explored. The results revealed nano-scale (∼150−500 nm) features and fewer weakly bound DAGs of SDCs with increasing chain length, attributed to complicated interchain and/or intrachain crosslinking with complexing indices ranging from 73% to 91%. X-ray diffraction, differential scanning calorimetry and thermogravimetry analysis unveiled the involvement of tight and weak intermolecular interaction mechanisms between starch and DAGs, and the former exhibited higher short-range structure order, confirmed by Fourier transform infrared spectroscopy and Raman spectroscopy. Molecular dynamics simulation showed that amylose tended to form V6-type helices around dimyristoyl- and distearoyl-glycerol with average helical cavity sizes of 9.4 and 11.3 Å, respectively, predominantly driven by hydrophobic interactions. SDCs significantly enhanced the oxidative stability of DAGs and delayed the in vitro starch digestion rate. The findings provide a paradigm for the intensive processing of DAGs to improve their oxidative stability and health-promoting efficacy.
期刊介绍：
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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