MORPHOLIGICAL AND MOLECULAR DOCKING STUDIES ON THE FORTIFICATION OF STARCH FROM MAIZE WITH ISOLATED AND CHARACTERIZED DEFATTED SOYBEAN GLOBULINS POWDER

Authors

  • U. B. Eke
  • O. K. Yusuff
  • S. K. Degni
  • O. O. Enietan

DOI:

https://doi.org/10.46602/jcsn.v46i6.685

Abstract

Fortification of indigenous infant weaning meal with protein from leguminous plants such as soybean can actually improve its nutritive value. This study investigates the stability and composition of soy-based formulations with maize starch and determines the nature of intermolecular interaction between the protein and the starch molecules. Dry protein powders were isolated from the legumes and the percentage crude protein was confirmed by proximate analysis. Scanning Electron Microscope (SEM) was used to visualize the surface morphology of the defatted soybean, starch, dry protein powders and protein–starch composite. Molecular docking was used to investigate the nature of the binding and interaction between the 7S and 11S globulin storage protein in soybean and the Cyclo-Amylose and amylopectin present in starch. The results reveal that the blending of maize starch with the dry protein powders yielded a uniformly mixed protein–starch gel in all proportions with the best binding pose of the amylopectin with the 11S and 7S globulins having binding affinity energies of -11.0 and -10.8 kcalmol-1 respectively, while for the amylose, the binding affinity energies are -3.8 and -3.7 kcalmol-1 for the 11S and 7S globulins respectively. These results indicate higher propensity of amylopectin in the formation of protein–starch complex.

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Published

2021-12-31

How to Cite

Eke, U. B. ., Yusuff, . O. K. ., Degni, S. K. ., & Enietan, O. O. . (2021). MORPHOLIGICAL AND MOLECULAR DOCKING STUDIES ON THE FORTIFICATION OF STARCH FROM MAIZE WITH ISOLATED AND CHARACTERIZED DEFATTED SOYBEAN GLOBULINS POWDER . Journal of Chemical Society of Nigeria, 46(6). https://doi.org/10.46602/jcsn.v46i6.685