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 Macromoljournal_title
International journal of biological macromoleculesauthors
Lian X,Zhu W,Wen Y,Li L,Zhao Xdoi
10.1016/j.ijbiomac.2013.03.071subject
Has Abstractpub_date
2013-08-01 00:00:00pages
143-50eissn
0141-8130issn
1879-0003pii
S0141-8130(13)00171-2journal_volume
59pub_type
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