[논문]Impact of starch granule-associated channel protein on characteristic of and λ-carrageenan entrapment within wheat starch granules

Bae, Ji-Eun; Hong, Jung Sun; Choi, Hee-Don; Kim, Young-Rok; Baik, Moo-Yeol; Kim, Hyun-Seok

doi:10.1016/j.ijbiomac.2021.01.204

Impact of starch granule-associated channel protein on characteristic of and λ-carrageenan entrapment within wheat starch granules

International journal of biological macromolecules, v.174, 2021년, pp.440 - 448

Bae, Ji-Eun (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) , Hong, Jung Sun (Research Group of Food Processing, Research Division of Strategic Food Technology, Korea Food Research Institute) , Choi, Hee-Don (Research Group of Food Processing, Research Division of Strategic Food Technology, Korea Food Research Institute) , Kim, Young-Rok (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) , Baik, Moo-Yeol (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) , Kim, Hyun-Seok (Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University)

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Abstract This study investigated the physicochemical characteristics of protease-treated wheat starch (PT-WST) to understand the role of starch granule-associated proteins (SGAPs) and the potential capability of PT-WST to provide a nutrient delivery system (NDS). Protease treatment was conducted at 4 °C and 37 °C (PT04 and PT37), respectively. A model delivery system was assessed with PT37 granules infiltrated by λ-carrageenan (λC) under variations of molecular size (λC hydrolysates produced from 0, 2.5, 100, and 500 mM HCl solution), agitation time, and temperature. Protein-specific (3-(4-carboxybenzyl)quioline-2-carboxaldehyde) or non-reactive (methanolic merbromin) fluorescent dye staining revealed that removal of SGAPs on surfaces and channels were more effective for PT37 than for PT04. Consistent amylose content, swelling, and gelatinization temperature before and after protease treatment suggested minimal impact on the starch structure. PT37 presented higher solubility and pasting viscosity than PT04. This resulted from excessive SGAP removal, which enhanced entrapment capacity. λC molecular size and agitation temperature showed a negative correlation with the content of λC entrapped within PT37, and this content depended on the interplay between the agitation time and λC molecular size. As λC molecular size decreased, the λC distribution became uniform throughout the granules, which confirmed the potential of PT-WST as a carrier for NDS. Highlights Protease treatment (PT) removed starch-associated surface/channel proteins (SGAPs). The SGAP removal in wheat starch (WST) granules was more pronounced at 37 °C. SGAPs affect solubility, pasting, and retrogradation of WST. λ-Carrageenan (λC) entrapped into PT-WST decreased with λC size and temperature. λC hydrolysates diffused into PT-WST matrix from cavity and laterally from channel.

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Impact of starch granule-associated channel protein on characteristic of and λ-carrageenan entrapment within wheat starch granules

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Impact of starch granule-associated channel protein on characteristic of and λ-carrageenan entrapment within wheat starch granules

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