Multiscale structure changes and mechanism of polyphenol-amylose complexes modulated by polyphenolic structures
Xianling Wei1, Huan Xie2, Ziqing Hu3
1College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China.
International Journal of Biological Macromolecules
|February 15, 2024
Summary
Polyphenol structure significantly impacts interactions with amylose. More pyrogallol groups enhance binding, leading to increased amylose aggregation and improved thermal stability in polyphenol-amylose complexes.
Area of Science:
- Food Science
- Biochemistry
- Materials Science
Background:
- Polyphenols are plant compounds with diverse biological activities.
- Amylose is a key component of starch, influencing food texture and digestibility.
- Understanding polyphenol-amylose interactions is crucial for food processing and health applications.
Purpose of the Study:
- To investigate how the structure of polyphenols affects their interaction with amylose.
- To elucidate the mechanism and strength of polyphenol-amylose binding.
- To determine the impact of polyphenol structure on the resulting complex properties.
Main Methods:
- Fourier transform infrared spectroscopy (FTIR)
- Isothermal titration calorimetry (ITC)
- X-ray photoelectron spectroscopy (XPS)
- Molecular dynamic simulation (MD)
- Turbidity, particle size analysis
- Scanning electron microscopy (SEM)
- Thermogravimetric analysis (TGA)
Main Results:
- Polyphenol-amylose interactions are noncovalent, spontaneous, and enthalpy-driven.
- Interaction strength and the three-step interaction process are enhanced by increasing pyrogallol groups in polyphenols.
- Polyphenol interaction induces amylose aggregation, with higher agglomeration correlating to more pyrogallol groups.
- Tannic acid/amylose complexes exhibited the highest thermal stability due to tannic acid's multiple pyrogallol groups.
Conclusions:
- The number of pyrogallol groups in polyphenols is a critical determinant of their interaction with amylose.
- These interactions lead to enhanced complex stability and altered structural properties.
- Findings provide insights into designing polyphenol-amylose complexes with tailored characteristics.
Related Concept Videos
01:21Polymer Classification: Crystallinity
2.9K
Unlike ionic or small covalent molecules, polymers do not form crystalline solids due to the diffusion limitations of their long-chain structures. However, polymers contain microscopic crystalline domains separated by amorphous domains.
Crystalline domains are the regions where polymer chains are aligned in an orderly manner and held together in proximity by intermolecular forces. For example, chains in the crystalline domains of polyethylene and nylon are bound together by van der Waals...
Crystalline domains are the regions where polymer chains are aligned in an orderly manner and held together in proximity by intermolecular forces. For example, chains in the crystalline domains of polyethylene and nylon are bound together by van der Waals...
2.9K
01:14Polymer Classification: Architecture
2.7K
Polymers are classified as linear or branched on the basis of their chain architecture. The polymer chains in linear polymers have a long chain-like structure with minimal to no branching at all. Even if a polymer features large substituent groups on the monomer, which appear as branches to the skeleton, it is not considered a branched polymer. A branched polymer contains secondary polymer chains that arise from the main polymer chain. The branching occurs when the polymer growth shifts from...
2.7K
02:15Protein and Protein Structure
79.5K
Proteins are one of the most abundant organic molecules in living systems and have the most diverse range of functions of all macromolecules. Proteins may be structural, regulatory, contractile, or protective. They may serve in transport, storage, or membranes; or they may be toxins or enzymes. Their structures, like their functions, vary greatly. They are all, however, amino acid polymers arranged in a linear sequence.
A protein's shape is critical to its function. For example, an enzyme...
A protein's shape is critical to its function. For example, an enzyme...
79.5K
01:15Cellulose and Pectic Polysaccharides
3.6K
Every plant cell has a cell wall that protects the cell, provides structural support, and gives the cell shape. Cellulose, the main structural component of the plant cell wall, makes up over 30% of plant matter. It is the most abundant organic compound on earth. Cellulose is an unbranched polysaccharide composed of linear chains of glucose molecules linked by β (1→4) glycosidic bonds.
As a cell matures, its cell wall specializes according to its type. For example, the...
As a cell matures, its cell wall specializes according to its type. For example, the...
3.6K
03:03Amyloid Fibrils
9.5K
Amyloid fibrils are aggregates of misfolded proteins. Under most circumstances, misfolded proteins are either refolded by chaperone proteins or degraded by the proteasome. However, in the case of a mutation or a disease, these proteins can accumulate to form large clusters and often further assemble to form elongated fibers, called fibrils.
Amyloid deposits were observed as early as 1639 in the liver and the spleen. In 1854, Rudolph Virchow performed iodine staining,...
Amyloid deposits were observed as early as 1639 in the liver and the spleen. In 1854, Rudolph Virchow performed iodine staining,...
9.5K
01:22Protein Folding
118.1K
Overview
118.1K