相关实验视频

Updated: Jun 21, 2025

Utilization of Grafix for the Detection of Transient Interactors of Saccharomyces cerevisiae Spliceosome Subcomplexes

Utilization of Grafix for the Detection of Transient Interactors of Saccharomyces cerevisiae Spliceosome Subcomplexes

Published on: November 9, 2020

交叉链接影响粉-糖精复合物的特性和体外消化能力

Cancan Liu¹, Ahui Zhan², Peihua Liu³

¹Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences; Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs; Guangdong Provincial Key Laboratory of Science and Technology Research on Fruit Tree, Guangzhou, 510640, China; College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.

International journal of biological macromolecules

|July 14, 2024

概括

将玉米粉 (CS) 与糖精 (SE) 交联,可以提高其耐性粉 (RS) 含量. 这种修改改善了粉脂质复合物的抗消化特性,使它们更耐受酶.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
材料科学材料科学材料科学

背景情况:

粉-脂质复合物以其修改的消化能力而闻名.
了解结构修改如何影响粉特性对于食品应用至关重要.

研究的目的:

为了研究交叉链接对粉-糖精 (SE) 复合物的影响.
为了评估修改复合物的体外消化能力和耐性粉 (RS) 含量.

主要方法:

玉米粉 (CS) 使用不同度 (5%,10%,15%) 的三甲酸/三聚酸进行了交叉链接.
交联粉 (CLS) 通过水热处理与SE复杂化.
使用X射线衍射 (XRD) 来分析复杂的形成和晶体结构.
进行了体外消化性测试,以确定耐性粉 (RS) 含量.

主要成果:

在CS和SE之间形成了V型氨脂复合体.
与SE的复杂化显著增加了CS中的RS含量,从10.19%增加到22.71%.
交叉链接进一步增强了酶耐药性;CLS10-SE复合物显示了10%交叉链接剂的最高RS含量 (39.37%).
交叉连接并没有改变CS-SE复合物的晶体图案,但降低了溶解度和膨胀力.

结论:

交联修饰是一种有效的策略,可以增强粉脂复合物的抗消化性能.
由于交叉连接,粉链之间的相互作用增加,阻碍了酶的可访问性,导致RS含量更高.
粉-糖精子复合物的优化交叉链接为开发具有定制消化能力的功能性食品成分提供了潜力.

关键词:

交叉链接是指交叉链接.在体外的消化能力.粉 - 糖精复合物粉-糖精复合物

更多相关视频

Combining Chemical Cross-linking and Mass Spectrometry of Intact Protein Complexes to Study the Architecture of Multi-subunit Protein Assemblies

Combining Chemical Cross-linking and Mass Spectrometry of Intact Protein Complexes to Study the Architecture of Multi-subunit Protein Assemblies

Published on: November 28, 2017

Analysis of the Solvent Accessibility of Cysteine Residues on Maize rayado fino virus Virus-like Particles Produced in Nicotiana benthamiana Plants and Cross-linking of Peptides to VLPs

Analysis of the Solvent Accessibility of Cysteine Residues on Maize rayado fino virus Virus-like Particles Produced in Nicotiana benthamiana Plants and Cross-linking of Peptides to VLPs

Published on: February 14, 2013

相关概念视频

Hydrolysis

Hydrolysis

Overview
Hydrolysis is a chemical reaction in which the addition of water breaks down a polymer into its simpler monomer units. For example, peptides break into amino acids, carbohydrates into simple sugars, and DNA into nucleotides. Enzymes often facilitate these processes.
Hydrolysis Reverses Dehydration Synthesis
Complex carbohydrates can be broken down by breaking the bonds between individual sugar units. The reaction breaks a glycosidic bond as water is added to the compound. The...

Carbohydrate Digestion

Carbohydrate Digestion

Carbohydrate digestion and metabolism break down simple and complex carbohydrates from food into saccharides (i.e., sugars) for the body to use as energy. Carbohydrate digestion starts in the mouth during mastication, or chewing. The masticated carbohydrates remain intact in the stomach. Digestion resumes in the duodenum of the small intestine, where pancreatic alpha-amylase and brush border enzymes of the microvilli convert complex carbohydrates to monosaccharides. Finally, the monosaccharides...

Oligosaccharide Assembly

Oligosaccharide Assembly

Protein glycosylation starts in the ER lumen and continues in the Golgi apparatus. Glycosyltransferases catalyze the addition of sugar molecules or glycosylation of proteins. Usually, these enzymes add sugars to the hydroxyl groups of selected serine or threonine residues to form O-linked glycans or the amino groups of asparagine residues to form N-linked glycans. Different positions on the same polypeptide chain can contain differently linked glycans.
Multiple sugar molecules that may or may...