College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
Food Res Int. 2024 Feb;178:113943. doi: 10.1016/j.foodres.2024.113943. Epub 2024 Jan 3.
Formation of starch-polyphenol complexes by high pressure homogenization (HPH) is widely used to reduce starch digestibility and delay the postprandial glycemic response, thereby benefiting obesity and associated metabolic diseases. This study investigated the effect of complexation temperature on multi-scale structures, physicochemical and digestive properties of pea starch-gallic acid (PS-GA) complexes during HPH process, while also elucidating the corresponding molecular mechanism regulating in vitro digestibility. The results demonstrated that elevating complexation temperature from 30 °C to 100 °C promoted the interaction between PS and GA and reached a peak complex index of 9.22 % at 90 °C through non-covalent binding. The enhanced interaction led to the formation of ordered multi-scale structures within PS-GA complexes, characterized by larger particles that exhibited greater thermal stability and elastic properties. Consequently, the PS-GA complexes exhibited substantially reduced digestion rates with the content of resistant starch increased from 28.50 % to 38.26 %. The potential molecular mechanism underlying how complexation temperature regulated digestibility of PS-GA complexes might be attributed to the synergistic effect of the physical barriers from newly ordered structure and inhibitory effect of GA against digestive enzymes. Overall, our findings contribute to the advancement of current knowledge regarding starch-polyphenol interactions and promote the development of functional starches with low postprandial glycemic responses.
高压均质（HPH）形成的淀粉-多酚复合物被广泛用于降低淀粉的消化率并延缓餐后血糖反应，从而有益于肥胖和相关代谢疾病。本研究考察了复合物化温度对豌豆淀粉-没食子酸（PS-GA）复合物在 HPH 过程中的多尺度结构、理化和消化特性的影响，同时阐明了调控体外消化率的相应分子机制。结果表明，通过非共价键相互作用，将复合物化温度从 30°C 升高到 100°C 会促进 PS 和 GA 之间的相互作用，在 90°C 时达到 9.22%的最高复合物指数。增强的相互作用导致 PS-GA 复合物内形成有序的多尺度结构，表现为较大的颗粒，具有更大的热稳定性和弹性。因此，PS-GA 复合物的消化率显著降低，抗性淀粉的含量从 28.50%增加到 38.26%。复合物化温度调节 PS-GA 复合物消化率的潜在分子机制可能归因于新有序结构的物理屏障和 GA 对消化酶的抑制作用的协同效应。总的来说，我们的研究结果有助于推进淀粉-多酚相互作用的相关知识，并促进具有低餐后血糖反应的功能性淀粉的发展。
