【作者】 陈治光； 黄峻榕； 蒲华寅； 杨麒； 方晨璐； 舒国伟；

【Author】 Chen Zhiguang;Huang Junrong;Pu Huayin;Yang Qi;Fang Chenlu;Shu Guowei;School of Food and Biological Engineering,Shaanxi University of Science and Technology;Department of Agricultural Technology,Neijiang Vocational and Technical College;

【机构】 陕西科技大学食品与生物工程学院； 内江职业技术学院农业技术系；

【摘要】 淀粉是自然界中重要的生物大分子,脂类是淀粉加工和改性的重要辅料。深入理解淀粉与脂类络合的过程和机理对脂类在淀粉加工中的应用具有重要意义。因此,本研究采用分子动力学模拟的方法探索淀粉分子与亚麻酸甘油三酯的络合过程。结果表明:首先,在油相中,直链淀粉和双直链螺旋都能与亚麻酸甘油三酯形成复合物;第二,一圈葡萄糖残基(8个残基)便足以将一个亚麻酸甘油三酯分子束缚住;第三,复合物由范德华和静电相互作用维持;第四,淀粉分子在络合后会变成V型螺旋,呈现出比之前更紧密的结构;第五,与亚麻酸甘油三酯复合的残基比游离残基或之前更加稳定。总之,本研究阐明了淀粉-亚麻酸甘油三酯复合物的络合过程、相互作用力、构象变化和稳定性变化。研究结果将为淀粉与脂质互作的研究提供新的思路,为油脂在淀粉加工中的应用提供了理论指导价值。更多还原

【Abstract】 Starch is an important biomacromolecule in nature and lipid is an important auxiliary materials for starch processing and modification.An in-depth understanding of the process and mechanism of complexation between starch and lipids has great significance for the application of lipids in starch processing.Therefore,in this study,molecular dynamics simulation was used to explore the complexation between starch molecules and trilinolenin.The results show that,firstly,not only amylose but also double-helix can form complexes with trilinolenin in the non-polar phase(oil).Secondly,starch residues of one turn helix(8 residues) are enough to bind a trilinolenin molecule firmly.Thirdly,the complex is maintained by Van der Waals and electrostatic interaction.Fourthly,starch molecules will change to a Ⅴ-type helix after complexation,showing a more compact helix than before.Fifthly,the residues complexed with trilinolenin will become more stable than the former or the free residues.In brief,the complexation process,interaction forces,conformation changes and stability changes of the starch-trilinolenin complex were clarified in this study.The results may create new insights for the research about the interaction of starch and lipid,then provide theoretical guidance value for the research and application of lipids in starch processing.更多还原