Raza Husnain, Ameer Kashif, Ren Xiaofeng, Liu Yuxuan, Kang Lixin, Liang Qiufang, Guo Tao, Ma Haile, Wang Mingfu
Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan.
Int J Biol Macromol. 2023 Aug 1;245:125457. doi: 10.1016/j.ijbiomac.2023.125457. Epub 2023 Jun 16.
The current research investigated the multi-scale structural interactions between arrowhead starch (AS) and phenolic acids, such as ferulic acid (FA) and gallic acid (GA) to identify the mechanism of anti-digestion effects of starch. AS suspensions containing 10 % (w/w) GA or FA were subjected to physical mixing (PM) followed by heat treatment at 70 °C for 20 min (HT) and a synergistic heat-ultrasound treatment (HUT) for 20 min using a dual-frequency 20/40 KHz system. The synergistic HUT significantly (p < 0.05) increased the dispersion of phenolic acids in the amylose cavity, with GA showing a higher complexation index than FA. XRD analysis showed a typical V-type pattern for GA, indicating the formation of an inclusion complex, while peak intensities decreased for FA following HT and HUT. FTIR revealed sharper peaks possibly of amide bands in the ASGA-HUT sample compared to that of ASFA-HUT. Additionally, the emergence of cracks, fissures, and ruptures was more pronounced in the HUT-treated GA and FA complexes. Raman spectroscopy provided further insight into the structural attributes and compositional changes within the sample matrix. The synergistic application of HUT led to increased particle size in the form of complex aggregates, ultimately improving the digestion resistance of the starch-phenolic acid complexes.
当前的研究调查了箭头淀粉（AS）与阿魏酸（FA）和没食子酸（GA）等酚酸之间的多尺度结构相互作用，以确定淀粉抗消化作用的机制。将含有10%（w/w）GA或FA的AS悬浮液进行物理混合（PM），然后在70℃下热处理20分钟（HT），并使用20/40kHz双频系统进行20分钟的协同热超声处理（HUT）。协同HUT显著（p<0.05）增加了酚酸在直链淀粉腔内的分散，GA的络合指数高于FA。XRD分析显示GA呈现典型的V型模式，表明形成了包合物，而HT和HUT后FA的峰强度降低。FTIR显示，与ASFA-HUT相比，ASGA-HUT样品中酰胺带的峰可能更尖锐。此外，在HUT处理的GA和FA络合物中，裂纹、裂缝和破裂的出现更为明显。拉曼光谱进一步深入了解了样品基质中的结构属性和成分变化。HUT的协同应用导致形成复合聚集体形式的粒径增加，最终提高了淀粉-酚酸络合物的抗消化性。
