Effects of soy protein hydrolysates on maize starch retrogradation studied by IR spectra and ESI-MS analysis.

Abstract:

:Starch retrogradation is the main cause of quality deterioration of starch-containing foods during storage. The purpose of this study is to find out whether certain soy protein polypeptide in hydrolysates will retard maize starch retrogradation. The results show that all soy protein hydrolysates retard maize starch retrogradation to a certain extent. The IR spectra of hydrolysates and the blends of hydrolysates and maize starch show that the polypeptides might act with reducing end of maize starch during retrogradation. The results of electrospray ionization-mass spectrometry [ESI-MS] show that the polypeptide (m/z 863) is present in all three hydrolysates remarkedly retarding maize starch retrogradation and its relative abundence is also the highest. So the polypeptide containing seven amino acids probably is the key component to significantly inhibit maize starch retrogradation.

journal_name

Int J Biol Macromol

authors

Lian X,Zhu W,Wen Y,Li L,Zhao X

doi

10.1016/j.ijbiomac.2013.03.071

subject

Has Abstract

pub_date

2013-08-01 00:00:00

pages

143-50

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(13)00171-2

journal_volume

59

pub_type

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