BackgroundProteins and anionic octenyl succinic anhydride (OSA)‐modified starch (OSA‐starch) are common ingredients in food systems. The interactions between OSA‐starch and protein are found to alter the structural and functional properties of the protein–OSA‐starch complexes. In this regard, the close understanding of the relationship among the molecular interactions between whey protein isolate (WPI) and OSA–high amylose corn starch (HAS), structure changes and rheological, digestibility and release properties of WPI‐OSA‐HAS was investigated.ResultsThe molecular interactions of WPI–OSA–HAS were significant for increasing the surface rough, solubility, storage modulus and loss modulus, but decreasing the R1047/1022 values. For the nutritional evaluation, the anti‐digestibility of WPI–OSA–HAS was enhanced with increased resistant starch + slowly digestible starch contents and decreased equilibrium hydrolysis percentage and kinetic constant. During the digestion, part of the starch granule, OSA groups and WPI were lost, but the loss was lower than for OSA–HAS. Furthermore, the results of curcumin‐loaded WPI–OSA–HAS in simulated gastrointestinal fluids demonstrated that curcumin could be gradually released to simulate colonic fluid. Notably, the interaction between WPI and OSA–HAS depended on the WPI concentration with the stronger molecular interactions obtained at 35% concentration.ConclusionThese results provided important information concerning how to adjust the rheological, anti‐digestibility and release properties of WPI–OSA–HAS through altering the electrostatic interactions and hydrophobic interactions of WPI–OSA–HAS. © 2024 Society of Chemical Industry.

中文翻译：

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了解蛋白质-阴离子辛烯基琥珀酸酐-改性淀粉相互作用对淀粉结构、流变学、消化率和释放特性的调节作用


背景蛋白质和阴离子辛烯基琥珀酸酐 （OSA） 改性淀粉 （OSA） 是食品系统中的常见成分。发现 OSA-淀粉和蛋白质之间的相互作用会改变蛋白质-OSA-淀粉复合物的结构和功能特性。在这方面，研究了分离乳清蛋白 （WPI） 和 OSA-高直链玉米淀粉 （HAS） 之间的分子相互作用、结构变化以及 WPI-OSA-HAS 的流变学、消化率和释放特性之间的关系。结果WPI-OSA-HAS 的分子相互作用对增加表面粗糙度、溶解度、储能模量和损耗模量具有显著意义，但降低了 R1047/1022 值。对于营养评价，WPI-OSA-HAS的抗消化性随着抗性淀粉含量的增加+缓慢可消化的淀粉含量的增加以及平衡水解百分比和动力学常数的降低而得到增强。在消化过程中，部分淀粉颗粒、OSA 组和 WPI 丢失，但损失低于 OSA-HAS。此外，模拟胃肠道液中载有姜黄素的 WPI-OSA-HAS 结果表明，姜黄素可以逐渐释放以模拟结肠液。值得注意的是，WPI 和 OSA-HAS 之间的相互作用取决于 WPI 浓度，在 35% 浓度下获得更强的分子相互作用。结论这些结果为如何通过改变 WPI-OSA-HAS 的静电相互作用和疏水相互作用来调节 WPI-OSA-HAS 的流变学、抗消化性和释放特性提供了重要信息。© 2024 化工学会.