Abstract
The interaction between acetylated starch (AS) and soy protein isolates (SPI) was investigated under different pH conditions, and their corresponding physicochemical properties of the complexes were investigated. This study found that, at pH9.0, the β-turn structure of the protein in the complexes changed into Random coil with the highest ratio, and the thermal stability of the complexes was found to be reduced, which was contributed to the destruction of the crystalline region to a large extent. Meanwhile, the confocal laser scanning microscopy (CLSM) results showed that the complexes demonstrated a dispersed phase at pH5.0, and the SPI structure unfolded maximum at pH9.0. Following the determination of the changes in the rheological property under the existence of NaCl and urea, it was proposed that electrostatic interaction was the major interaction force for all the three complexes. However, hydrophobic and hydrogen bonding forces also seemed to play a more important role for AS/SPI-pH9 complexes than either AS/SPI-pH2 or AS/SPI-pH5 complexes. Complexation significantly increased encapsulation efficiency and loading capacity of curcumin compared to their corresponding individual polymer, followed by a reduced release kinetics at intestinal fluid but not at simulate gastric fluid stage via an in vitro digestion.
Original language | English |
---|---|
Article number | 110520 |
Journal | Food Hydrocolloids |
Volume | 158 |
Early online date | Aug 2024 |
DOIs | |
Publication status | Published - Jan 2025 |
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Ke, S., Wang, A., Zhuang, M., Wang, X. (2025). Complexation characteristics between acetylated starch and soy protein isolates and intestinal digestion behavior of the polymers encapsulated active compound. Food Hydrocolloids, 158, Article 110520. https://doi.org/10.1016/j.foodhyd.2024.110520
Ke, Sheng ; Wang, Anqi ; Zhuang, Min et al. / Complexation characteristics between acetylated starch and soy protein isolates and intestinal digestion behavior of the polymers encapsulated active compound. In: Food Hydrocolloids. 2025 ; Vol. 158.
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title = "Complexation characteristics between acetylated starch and soy protein isolates and intestinal digestion behavior of the polymers encapsulated active compound",
abstract = "The interaction between acetylated starch (AS) and soy protein isolates (SPI) was investigated under different pH conditions, and their corresponding physicochemical properties of the complexes were investigated. This study found that, at pH9.0, the β-turn structure of the protein in the complexes changed into Random coil with the highest ratio, and the thermal stability of the complexes was found to be reduced, which was contributed to the destruction of the crystalline region to a large extent. Meanwhile, the confocal laser scanning microscopy (CLSM) results showed that the complexes demonstrated a dispersed phase at pH5.0, and the SPI structure unfolded maximum at pH9.0. Following the determination of the changes in the rheological property under the existence of NaCl and urea, it was proposed that electrostatic interaction was the major interaction force for all the three complexes. However, hydrophobic and hydrogen bonding forces also seemed to play a more important role for AS/SPI-pH9 complexes than either AS/SPI-pH2 or AS/SPI-pH5 complexes. Complexation significantly increased encapsulation efficiency and loading capacity of curcumin compared to their corresponding individual polymer, followed by a reduced release kinetics at intestinal fluid but not at simulate gastric fluid stage via an in vitro digestion.",
keywords = "Acetylated starch, Complexation, Curcumin encapsulation, Intestinal digestion, Rheological property, Soy protein isolates",
author = "Sheng Ke and Anqi Wang and Min Zhuang and Xuanyu Wang and Zhongkai Zhou",
note = "Publisher Copyright: {\textcopyright} 2024 Elsevier Ltd",
year = "2025",
month = jan,
doi = "10.1016/j.foodhyd.2024.110520",
language = "English",
volume = "158",
journal = "Food Hydrocolloids",
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Ke, S, Wang, A, Zhuang, M, Wang, X 2025, 'Complexation characteristics between acetylated starch and soy protein isolates and intestinal digestion behavior of the polymers encapsulated active compound', Food Hydrocolloids, vol. 158, 110520. https://doi.org/10.1016/j.foodhyd.2024.110520
Complexation characteristics between acetylated starch and soy protein isolates and intestinal digestion behavior of the polymers encapsulated active compound. / Ke, Sheng; Wang, Anqi; Zhuang, Min et al.
In: Food Hydrocolloids, Vol. 158, 110520, 01.2025.
Research output: Contribution to journal › Article › peer-review
TY - JOUR
T1 - Complexation characteristics between acetylated starch and soy protein isolates and intestinal digestion behavior of the polymers encapsulated active compound
AU - Ke, Sheng
AU - Wang, Anqi
AU - Zhuang, Min
AU - Wang, Xuanyu
AU - Zhou, Zhongkai
N1 - Publisher Copyright:© 2024 Elsevier Ltd
PY - 2025/1
Y1 - 2025/1
N2 - The interaction between acetylated starch (AS) and soy protein isolates (SPI) was investigated under different pH conditions, and their corresponding physicochemical properties of the complexes were investigated. This study found that, at pH9.0, the β-turn structure of the protein in the complexes changed into Random coil with the highest ratio, and the thermal stability of the complexes was found to be reduced, which was contributed to the destruction of the crystalline region to a large extent. Meanwhile, the confocal laser scanning microscopy (CLSM) results showed that the complexes demonstrated a dispersed phase at pH5.0, and the SPI structure unfolded maximum at pH9.0. Following the determination of the changes in the rheological property under the existence of NaCl and urea, it was proposed that electrostatic interaction was the major interaction force for all the three complexes. However, hydrophobic and hydrogen bonding forces also seemed to play a more important role for AS/SPI-pH9 complexes than either AS/SPI-pH2 or AS/SPI-pH5 complexes. Complexation significantly increased encapsulation efficiency and loading capacity of curcumin compared to their corresponding individual polymer, followed by a reduced release kinetics at intestinal fluid but not at simulate gastric fluid stage via an in vitro digestion.
AB - The interaction between acetylated starch (AS) and soy protein isolates (SPI) was investigated under different pH conditions, and their corresponding physicochemical properties of the complexes were investigated. This study found that, at pH9.0, the β-turn structure of the protein in the complexes changed into Random coil with the highest ratio, and the thermal stability of the complexes was found to be reduced, which was contributed to the destruction of the crystalline region to a large extent. Meanwhile, the confocal laser scanning microscopy (CLSM) results showed that the complexes demonstrated a dispersed phase at pH5.0, and the SPI structure unfolded maximum at pH9.0. Following the determination of the changes in the rheological property under the existence of NaCl and urea, it was proposed that electrostatic interaction was the major interaction force for all the three complexes. However, hydrophobic and hydrogen bonding forces also seemed to play a more important role for AS/SPI-pH9 complexes than either AS/SPI-pH2 or AS/SPI-pH5 complexes. Complexation significantly increased encapsulation efficiency and loading capacity of curcumin compared to their corresponding individual polymer, followed by a reduced release kinetics at intestinal fluid but not at simulate gastric fluid stage via an in vitro digestion.
KW - Acetylated starch
KW - Complexation
KW - Curcumin encapsulation
KW - Intestinal digestion
KW - Rheological property
KW - Soy protein isolates
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Ke S, Wang A, Zhuang M, Wang X, Zhou Z. Complexation characteristics between acetylated starch and soy protein isolates and intestinal digestion behavior of the polymers encapsulated active compound. Food Hydrocolloids. 2025 Jan;158:110520. Epub 2024 Aug. doi: 10.1016/j.foodhyd.2024.110520