College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China.
Int J Biol Macromol. 2023 Dec 31;253(Pt 7):127474. doi: 10.1016/j.ijbiomac.2023.127474. Epub 2023 Oct 18.
The effects of ferulic acid (FA), protocatechuic acid (PA), and gallic acid (GA) on the physicochemical characteristics, structural properties, and in vitro digestion of gelatinized potato starch (PS) were investigated. Rapid viscosity analysis revealed that the gelatinized viscosity parameters of PS decreased after complexing with different phenolic acids. Dynamic rheology results showed that phenolic acids could reduce the values of G' and G″ of PS-phenolic acid complexes, demonstrating that the addition of phenolic acids weakened the viscoelasticity of starch gel. Fourier-transform infrared spectra and X-ray diffraction results elucidated that phenolic acids primarily reduced the degree of short-range ordered structure of starch through non-covalent interactions. The decrease in thermal stability and the more porous microstructure of the complexes confirmed that phenolic acids could interfere with the gel structure of the starch. The addition of different phenolic acids decreased the rapidly digestible starch (RDS) content and increased the resistant starch (RS) content, with GA exhibiting the best inhibitory capacity on starch in vitro digestibility, which might be associated with the number of hydroxy groups in phenolic acids. These results revealed that phenolic acids could affect the physicochemical characteristics of PS and regulate its digestion and might be a potential choice for producing slow digestibility starch foods.
研究了阿魏酸（FA）、原儿茶酸（PA）和没食子酸（GA）对糊化马铃薯淀粉（PS）理化特性、结构特性和体外消化的影响。快速黏度分析表明，不同酚酸与 PS 复合后，PS 的糊化黏度参数降低。动态流变学结果表明，酚酸可以降低 PS-酚酸复合物的 G'和 G"值，表明添加酚酸会削弱淀粉凝胶的粘弹性。傅里叶变换红外光谱和 X 射线衍射结果表明，酚酸主要通过非共价相互作用降低了淀粉短程有序结构的程度。复合物热稳定性降低和更多孔的微观结构证实，酚酸可以干扰淀粉的凝胶结构。添加不同的酚酸降低了快速消化淀粉（RDS）的含量，增加了抗性淀粉（RS）的含量，其中 GA 对淀粉体外消化的抑制能力最强，这可能与酚酸中羟基的数量有关。这些结果表明，酚酸可以影响 PS 的理化特性，调节其消化，可能是生产慢消化淀粉食品的潜在选择。
