College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Int J Biol Macromol. 2021 Nov 30;191:474-482. doi: 10.1016/j.ijbiomac.2021.09.102. Epub 2021 Sep 23.
The structural evolution of lotus starch (LS)-chlorogenic acid (CA) complexes was investigated after microwave-heating treatment, to reveal the relationship between the interactions of lotus starch and chlorogenic acid molecules, and the digestive properties of the starch, after microwave gelatinization. During the early stage of microwave gelatinization (65, 70 °C), CA was mainly participating in the rearrangement of starch molecules in a weakly-bound form, and at that stage, the LS-CA complex acted as an inhibitor of digestion, under small intestine conditions, mainly through the release of CA, which inhibited amylase. However, during the late stage of microwave gelatinization (85 °C), many chlorogenic acid molecules entered the hydrophobic helical cavity of the starch, promoting formation of the V-type starch helical structure in the LS-CA complex, which made a major contribution to inhibiting digestion under oral digestion conditions.
研究了微波加热处理后莲藕淀粉（LS）-绿原酸（CA）复合物的结构演变，以揭示莲藕淀粉与绿原酸分子相互作用与淀粉消化特性之间的关系，这是在微波糊化之后产生的。在微波糊化的早期阶段（65、70°C），CA 主要以弱结合形式参与淀粉分子的重排，在该阶段，LS-CA 复合物作为一种消化抑制剂，在小肠条件下，主要通过 CA 的释放来抑制淀粉酶。然而，在微波糊化的后期阶段（85°C），许多绿原酸分子进入淀粉的疏水螺旋腔，促进 LS-CA 复合物中 V 型淀粉螺旋结构的形成，这对口腔消化条件下的抑制消化作用有很大贡献。
