浅析咖啡酸和直链淀粉对玉米淀粉-咖啡酸复合物体外消化率的影响。
Insights into the effects of caffeic acid and amylose on in vitro digestibility of maize starch-caffeic acid complex.
机构信息
Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China.
Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing 100089, China.
出版信息
Int J Biol Macromol. 2020 Nov 1;162:922-930. doi: 10.1016/j.ijbiomac.2020.06.200. Epub 2020 Jun 25.
Starch digestibility can be decreased by phenolic acids. The physicochemical and digestive properties of high-amylose maize starch, normal maize starch (NMS) and waxy maize starch (WMS) complexed with caffeic acid (CA) were investigated to determine the effects of CA and amylose on starch digestibility. CA inhibited the activity of α-glucosidase and α-amylase in a dose-dependent manner. The inhibitory effect of CA on α-glucosidase was reversible and anti-competitive, while that on α-amylase was irreversible. With the increase of the amylose content in starches, the complexing index of starch-CA decreased, while the relative crystallinity increased. The crystallinity of all three starches decreased after incorporating CA, and the hydroxyl peak in the H-NMR spectrum of the WMS-CA complex increased significantly. The resistant starch content of the WMS-CA and NMS-CA complexes increased significantly compared with the control. The inhibitory effect of CA on amylolytic enzymes played a major role and the change of starch structure exhibited a minor role in the digestibility of the maize starch-CA complexes.
酚酸可以降低淀粉的消化率。本研究旨在探讨与咖啡酸（CA）复合的高直链玉米淀粉、普通玉米淀粉（NMS）和蜡质玉米淀粉（WMS）的物化和消化特性，以确定 CA 和直链淀粉对淀粉消化率的影响。CA 呈剂量依赖性地抑制 α-葡萄糖苷酶和 α-淀粉酶的活性。CA 对 α-葡萄糖苷酶的抑制作用是可逆的和反竞争的，而对 α-淀粉酶的抑制作用是不可逆的。随着淀粉中直链淀粉含量的增加，淀粉-CA 的络合指数降低，而相对结晶度增加。所有三种淀粉在加入 CA 后结晶度降低，WMS-CA 复合物的 H-NMR 光谱中的羟基峰显著增加。与对照相比，WMS-CA 和 NMS-CA 复合物的抗性淀粉含量显著增加。CA 对淀粉酶的抑制作用起主要作用，淀粉结构的变化对玉米淀粉-CA 复合物的消化率起次要作用。
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