In this paper, the authors studied five characteristics of green wheat starch, including amylose and damage starch content, morphology, relative crystallinity, crystallinity pattern and pasting properties. The amylose and damaged starch content varied from 14.57 to 21.00%, and 5.2 to 11.96%, respectively. Green wheat starch exhibited granules oblate, elliptical, round and slightly different from wheat starch. The starches were categorized based on crystal types into A starches and the crystallinity ranges from 19.81 to 28.20%. The starches exhibited a pasting temperature of 81.05–87.55°C, peak viscosity of 12.57–29.05 P, and setback value of 5.67–14.73 P. In addition, we used thermogravimetric-fourier transform infrared spectroscopy (TG-FTIR) to determine the starch content of green wheat starch. The characteristic decomposition temperature range of starch in green wheat was determined by TG to be 225–375°C, and verified by infrared absorption spectroscopy. Starch content of the five green wheat samples was determined by AACC 76–13 and TG method. The results of precision and accuracy test showed that there was no significant difference in the starch content of the green wheat obtained by the two methods.

Due to their crucial biochemical roles, membrane proteins are important drug targets. Although it is clear that lipids can influence membrane protein function, the chemistry of lipid binding remains difficult to study because protein-lipid interactions are polydisperse, competitive, and transient. Furthermore, detergents, which are often used to solubilize membrane proteins in micelles, may disrupt lipid interactions that occur in bilayers. Here, we present two new approaches to quantify protein-lipid interactions in bilayers and understand how membrane proteins remodel their surrounding lipid environment. First, we used mass spectrometry (MS) to measure the exchange of lipids between lipoprotein nanodiscs with and without an embedded membrane protein. Shifts in the lipid distribution towards the membrane protein nano-discs revealed lipid binding, and titrations allowed measurement of the optimal lipid composition for the membrane protein. Second, we used native or nondenaturing MS to ionize membrane protein nanodiscs with heterogeneous lipids. Ejecting the membrane protein complex with bound lipids in the mass spectrometer revealed enrichment of specific lipids around the membrane protein. Both new approaches showed that the E. coli ammonium transporter AmtB prefers phosphatidylglycerol lipids overall but has a minor affinity for phosphatidylcholine lipids.

The aim of this study was to investigate the changes in protein, antioxidant activity, and starch of two varieties of green wheat and wheat in vitro simulated digestion. The experiment was used a new in vitro simulated digestion process which was closer to the body’s digestive system. The protein utilization of green wheat in the beginning of digestion was lower than that of wheat. However, in the intestinal stage, it was slightly higher than wheat to reach. The total phenolic, flavonoid content and DPPH radical scavenging power of green wheat were about twice that of wheat. The antioxidant activity of green wheat was stronger than that of wheat. Although the glucose content of green wheat was higher than wheat, the GI of green wheat (52–54) was always much lower than wheat (65–71). Therefore, the appropriate replacement of wheat with green wheat as the main food is more conducive to the absorption of nutrients, the use of antioxidant activity and the regulation of blood glucose.