Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, P. R. China.
The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, P. R. China.
J Food Sci. 2023 Mar;88(3):962-976. doi: 10.1111/1750-3841.16479. Epub 2023 Jan 30.
Influences of structural characteristics of phenolic compounds on the properties of potato starch were investigated, and their effects on the quality, function, and digestion of potato starch noodles were further determined. All testing phenolic compounds (including protocatechuic acid [PA], naringin [NA], and tannic acid [TA]) exhibited the significant capability to modify the thermal properties, rheological properties, and enzymatic hydrolysis of potato starch. The high amount of hydroxyl groups, the presence of glycoside structure, appropriate molecular size, and steric hindrance were beneficial to enhance their effects on potato starch. In addition, by changing the microstructure of starch hydrocolloids, PA, NA, and TA could affect the color, texture properties, and cooking properties of potato starch noodles. Meanwhile, PA and TA could endow potato starch noodles with remarkable antioxidant activity. Furthermore, the in vitro digestion of potato starch noodles was obviously inhibited by phenolic compounds, especially for TA. All present results suggested that structural characteristics of phenolic compounds affected their interaction affinity and combination degree with potato starch molecules, so as to modify the properties of starch and affect the quality, function, and digestion of starchy foods, which showed the valuable applications in food and chemical industries. PRACTICAL APPLICATION: The property, function, and digestion characteristics of potato starch show the significant effects on the quality of potato starch products in food industry. In present study, the thermal properties, rheological properties, and enzymatic hydrolysis of potato starch were modified by different phenolic compounds (including protocatechuic acid, naringin, and tannic acid) in varying degrees, whereas the quality, antioxidant activity, and digestion characteristic of potato starch noodles were modified by phenolic compounds with different structures. All results showed the potential application and interaction regularities of phenolic compounds as natural additives for potato starch processing in food industry.
研究了酚类化合物的结构特性对马铃薯淀粉性质的影响，并进一步确定了它们对马铃薯淀粉面条质量、功能和消化的影响。所有测试的酚类化合物（包括原儿茶酸[PA]、柚皮苷[NA]和鞣酸[TA]）都表现出显著的改性马铃薯淀粉热性能、流变性能和酶解性能的能力。羟基含量高、糖苷结构存在、适当的分子大小和空间位阻有利于增强它们对马铃薯淀粉的作用。此外，通过改变淀粉水胶体的微观结构，PA、NA 和 TA 可以影响马铃薯淀粉面条的颜色、质构特性和烹饪特性。同时，PA 和 TA 可以赋予马铃薯淀粉面条显著的抗氧化活性。此外，酚类化合物明显抑制了马铃薯淀粉面条的体外消化，尤其是 TA。所有现有结果表明，酚类化合物的结构特性影响其与马铃薯淀粉分子的相互亲和性和结合程度，从而改变淀粉的性质，并影响淀粉类食品的质量、功能和消化，这在食品和化学工业中具有有价值的应用。实际应用：马铃薯淀粉的性质、功能和消化特性对食品工业中马铃薯淀粉产品的质量有显著影响。在本研究中，不同酚类化合物（包括原儿茶酸、柚皮苷和鞣酸）在不同程度上改性了马铃薯淀粉的热性能、流变性能和酶解性能，而不同结构的酚类化合物则改性了马铃薯淀粉面条的质量、抗氧化活性和消化特性。所有结果均表明酚类化合物作为天然添加剂在食品工业中用于马铃薯淀粉加工的潜在应用和相互作用规律。
