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Published on: June 29, 2021
The analysis of the effects of high hydrostatic pressure (HHP) on amylose molecular conformation at atomic level
Chen Zhi-Guang1, Zhang Hong-Hui2, Wade Keipper3
1Shaanxi University of Science and Technology, School of Food and Biological Engineering, Xi'an, Shaanxi Province 710021, China; Neijiang Vocational and Technical College, Department of Agricultural Technology, Neijiang, Sichuan Province 641000, China.
Abstract:
For more effective using of HHP (high hydrostatic pressure) in starch processing, in this study, molecular dynamics simulation was used to explore the effects of pressure on amylose molecular conformation at the atomic level. The results shown that, firstly, high pressure decreased the intramolecular hydrogen bonds and increased the amylose-solvent hydrogen bonds, which is consistent with the process of high pressure starch gelatinization. Secondly, high pressure made amylose polymers more "stout". Meanwhile, high pressure decreased the angle of α-1,4 glycosidic linkage and increased the dihedral angles of α-1,4 glycosidic linkage, which indicates that pressure has obvious effects on amylose molecular conformation. Thirdly, high pressure made amylose polymers more stable. Moreover, in view of the results of energies, HHP may have an opposite gelatinization mechanism to heating. The results may be complementary to the existing experimental phenomena and provide theoretical guidance value for the using of HHP in starch processing.
