Xinnuo Li

Tianjin University of Science and Technology

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Jinglin Yu

Tianjin University of Science and Technology

Ye Liu

Beijing Technology and Business University

Shujun Wang

Tianjin University of Science and Technology

Les Copeland

University of Sydney

Cuiping Wang

Beijing Hospital

Chao Chen

Columbia University

Cuiping Wang

Xiamen University

Chen Chao

Chinese Academy of Agricultural Sciences

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Tianjin University of Science and Technology

Chinese Academy of Medical Sciences & Peking Union Medical College

University of Science and Technology Liaoning

North Minzu University

Nankai University

Ministry of Agriculture and Rural Affairs

Jiangsu University

Beijing Forestry University

Tianjin University of Traditional Chinese Medicine

Tianjin University

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Prior interaction of protein and lipid affects the formation of ternary complexes with starch

Food Chemistry (2023)

Xinnuo Li Cuiping Wang Chen Chao Jinglin Yu Les Copeland

Hydrophobic effect

Ternary complex

Interaction energy

10.1016/j.foodchem.2023.136500

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Prior Interaction of Protein and Lipid Affects the Formation of Ternary Complexes with Starch

Shujun Wang Xinnuo Li Cuiping Wang Chao Chen Jinglin Yu

The effects of prior interaction between β-lactoglobulin (βLG) and lauric acid (LA) on their formation of ternary complexes with wheat starch (WS) was studied. Firstly, the interaction between βLG and LA after they were heated at different temperatures between 55 and 95 °C was characterized by fluorescence spectroscopy and molecular dynamics simulation. This showed that a greater degree of interaction occurred after heating at higher temperatures. The WS-LA-βLG complexes formed subsequently were analyzed by differential scanning calorimetry, X-ray diffraction, Raman and FTIR spectroscopy, which showed that as interaction of βLG and LA increased there was an inhibitory action on the formation of ternary complex with WS. Hence, we conclude that there is competition in the ternary systems between the protein and starch to interact with the lipid, and that stronger interaction of the protein and lipid may hinder the formation of ternary complexes with starch.

Ternary complex

10.2139/ssrn.4361637

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