Mechanisms Underlying the Formation of Amylose- Lauric Acid-β-Lactoglobulin Complexes: Experimental and Molecular Dynamics Studies.
MD simulations
conformation
interaction mechanism
starch−lipid−protein complex
Journal
Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755
Informations de publication
Date de publication:
31 Aug 2022
31 Aug 2022
Historique:
pubmed:
23
8
2022
medline:
2
9
2022
entrez:
22
8
2022
Statut:
ppublish
Résumé
The aim of the present study was to reveal the mechanisms underlying the formation of ternary complexes with a model system of amylose (AM), lauric acid (LA), and β-lactoglobulin (βLG) using experimental studies and molecular dynamics (MD) simulations. Experimental analyses showed that hydrophobic interactions and hydrogen bonds contributed more than electrostatic forces to the formation of the AM-LA-βLG complex. MD simulations indicated that interactions between AM and βLG through electrostatic forces and hydrogen bonds, and to a less extent van der Waals forces, and interactions between AM and LA through van der Waals forces, were mostly responsible for complex formation. The combination of experimental results and MD simulations has provided new mechanistic insights and led us to conclude that hydrophobic interactions, van der Waals forces between AM and LA, and van der Waals forces and hydrogen bonds between AM and βLG were the main driving forces for the formation of the AM-LA-βLG complex.
Identifiants
pubmed: 35994717
doi: 10.1021/acs.jafc.2c04523
doi:
Substances chimiques
Lactoglobulins
0
Lauric Acids
0
lauric acid
1160N9NU9U
Amylose
9005-82-7
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM