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The interactions between wheat starch and Mesona chinensis polysaccharide: A study using solid-state NMR.

Anynda Yuris1, Jason Hindmarsh1, Allan Keith Hardacre1

  • 1School of Food and Nutrition, Massey Institute of Food Science and Technology, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand.

Food Chemistry
|February 13, 2019
PubMed
Summary

Wheat starch and Mesona chinensis polysaccharide (MCP) interact closely, altering water and carbohydrate mobility in gels. This interaction, particularly at the nanoscale, enhances molecular freedom within the starch structure.

Keywords:
Non-starch polysaccharidePolymer interactionsProton mobilitySolid-state NMRStarch

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Area of Science:

  • Food Science
  • Biopolymer Interactions
  • Materials Science

Background:

  • Wheat starch and Mesona chinensis polysaccharide (MCP) are common food ingredients with complex interactions.
  • Understanding these interactions is crucial for developing novel food textures and functional ingredients.
  • Nuclear magnetic resonance (NMR) relaxation is a powerful tool for probing molecular dynamics in complex systems.

Purpose of the Study:

  • To investigate the molecular interactions between wheat starch and MCP in gel matrices.
  • To elucidate the effect of MCP on the molecular mobility of water and starch components.
  • To determine the scale at which starch and MCP exhibit distinct or interacting mobilities.

Main Methods:

  • Proton and carbon nuclear magnetic resonance (NMR) relaxation measurements were employed.
  • Analysis focused on the molecular mobility of water and carbohydrate populations within starch-MCP gels.
  • Specific attention was given to the mobility changes of the carbon-6 atom in the starch glucan monomer.

Main Results:

  • Wheat starch and MCP exhibit similar mobilities at the micron scale but distinct states at <5 nm, indicating close interaction.
  • The carbon-6 of the starch glucan monomer showed the most significant mobility change upon MCP addition.
  • Two distinct mobility populations for carbon-6 were identified, potentially linked to linear and branched starch structures.

Conclusions:

  • Mesona chinensis polysaccharide (MCP) significantly influences the molecular mobility of wheat starch.
  • The interaction occurs at a nanoscale level, affecting the freedom of movement of starch components, especially carbon-6.
  • These findings provide insights into the structural basis of starch-polysaccharide interactions in food gels.