Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China.
The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China.
Int J Food Sci Nutr. 2020 Sep;71(6):726-737. doi: 10.1080/09637486.2020.1722074. Epub 2020 Feb 2.
The interaction and action mechanism of starch with different phenolic compounds were investigated. By using scanning electron microscope, nuclear magnetic resonance, Fourier transform infra-red spectroscopy and thermogravimetric analysis, phenolic compounds exhibited the significant effects on the morphology, intensity of hydrogen bond, crystalline structure and thermal stability of starch, respectively. Furthermore, according to the analysis of molecular dynamics simulation by using short-chain glucose (SGS) as model, phenolic compounds could change the spatial configuration of starch, and had the obvious effects on the formation of hydrogen bonds (including intra- and intermolecular hydrogen bonds) and the strength of binding free energy. Meanwhile, epigallocatechin gallate possessed the strongest capacity to change the spatial configuration of starch with the consistent hydrogen bond occupancy and the lowest binding free energy. All present results suggested that phenolic compounds might be potentially utilised for improving the quality of starch in food industry.
研究了淀粉与不同酚类化合物的相互作用和作用机制。通过扫描电子显微镜、核磁共振、傅里叶变换红外光谱和热重分析，酚类化合物分别对淀粉的形态、氢键强度、结晶结构和热稳定性有显著影响。此外，根据短链葡萄糖（SGS）作为模型的分子动力学模拟分析，酚类化合物可以改变淀粉的空间构象，对氢键（包括分子内和分子间氢键）的形成和结合自由能的强度有明显影响。同时，表没食子儿茶素没食子酸酯（EGCG）具有最强的改变淀粉空间构象的能力，同时具有一致的氢键占有率和最低的结合自由能。所有这些结果表明，酚类化合物可能有潜力用于改善食品工业中淀粉的质量。
