Food and Fermentation Industries >

2022 , Vol. 48 >Issue 11: 114 - 120

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029143

The interactive effects of amino acid and temperature on the self-assembling behaviors of octenylsuccinated modified oat β-glucan ester

  • ZHOU Gaojuan ,
  • ZHAO Chenyang ,
  • WU Zhen ,
  • ZHAO Guohua
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Chinese Medicine & Health Science, Chongqing Academy of Chinese Materia Medica, Chongqing 400065, China)
    3(Chongqing Engineering Research Center for Special Food, Chongqing 400715, China)

Received date: 2021-08-24

  Revised date: 2021-10-15

  Online published: 2022-06-23

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Abstract

From the perspective of the interaction of coexisting components and environmental conditions, the effects of the coexisting amino acids under different environment temperatures on the micellar formation [critical micelle concentration (CMC)] of octenylsuccinate modified oat β-glucan ester (OSβG) and the physical-chemical properties (particle size, polydispersity index, ζ-potential and surface tension) of OSβG micelles were studied. The mechanism underlying these effects was deep analyzed., the CMC of OSβG added with glutamic acid showed an increasing trend for increased temperature, while that of OSβG added with and without the other amino acids showed an “U-shaped” trend; the particle size of OSβG micelles added without and with the amino acids showed an overall parabolic trend, the ζ-potential of OSβG micelles added without and with the amino acids (except for glutamic acid) showed an “U-shaped” trend. Their peaks were overall located at 55℃. With temperature increased, the surface tension of OSβG micelles solutions added without and with most amino acids showed an overall decreasing trend. The amino acids-temperatures interactions had significant effects on their CMC and properties., which were probably due to the intra-and inter-molecular interactions (e.g., hydrogen bonding, hydrophobic and electrostatic interactions). However, the charge status or hydrophilicity/hydrophobicity of amino acids are not the only factor that regulated the structure and properties of OSβG micelles. This study confirmed that amino acid type, environmental temperature and their interaction presented significant effects on the self-aggregation behavior of amphiphilic OSβG molecules. It provides theoretical basis for the processing and application of OSβG micelles in amino acids-rich foods.

Key words： octenylsuccinatemodified oat β-glucan ester (OSβG); amino acids; self-assembled behaviors; temperature; molecular interactions

Cite this article

ZHOU Gaojuan , ZHAO Chenyang , WU Zhen , ZHAO Guohua . The interactive effects of amino acid and temperature on the self-assembling behaviors of octenylsuccinated modified oat β-glucan ester[J]. Food and Fermentation Industries, 2022 , 48(11) : 114 -120 . DOI: 10.13995/j.cnki.11-1802/ts.029143

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