College of Food Science and Engineering, Jilin University, Changchun 130062, China.
College of Food Science and Engineering, Jilin University, Changchun 130062, China.
Int J Biol Macromol. 2024 Apr;265(Pt 2):130681. doi: 10.1016/j.ijbiomac.2024.130681. Epub 2024 Mar 6.
The corn starch nanoparticles were prepared by incorporating three kinds of polyphenols, including quercetin, proanthocyanidins and tannin acid. The physicochemical and digestive properties of corn starch nanoparticles were researched. The quercetin showed a higher complexation index than proanthocyanidins and tannin acid when they complexed with corn starch. The mean size of corn starch quercetin, proanthocyanidins and tannin acid were 168.5 nm, 179.1 nm and 188.6 nm, respectively. XRD results indicated that all the corn starch-polyphenols complex showed V-type crystalline structure, the crystallinity of corn starch-quercetin complex was 19.31 %, which showed more formation of amylose-quercetin single helical formed than the other two starch-polyphenol complexes. In vitro digestion revealed that polyphenols could resist digestion and quercetin increased the content of resistant starch from 23.32 % to 35.24 % and polyphenols can form complexes with starch through hydrophobic interactions or hydrogen bonding. This study indicated the hydrophobic polyphenols had a more significant effect on the digestibility of corn starch. And the cell toxicity assessments demonstrated that all nanoparticles were nontoxic and biocompatible.
玉米淀粉纳米颗粒通过掺入三种多酚物质（包括槲皮素、原花青素和鞣酸）来制备。研究了玉米淀粉纳米颗粒的物理化学和消化特性。当与玉米淀粉结合时，槲皮素的络合指数高于原花青素和鞣酸。玉米淀粉槲皮素、原花青素和鞣酸的平均粒径分别为 168.5nm、179.1nm 和 188.6nm。XRD 结果表明，所有玉米淀粉-多酚复合物均表现出 V 型结晶结构，玉米淀粉-槲皮素复合物的结晶度为 19.31%，表明形成的直链淀粉-槲皮素单螺旋结构比其他两种淀粉-多酚复合物更多。体外消化表明，多酚可以抵抗消化，而槲皮素使抗性淀粉的含量从 23.32%增加到 35.24%，多酚可以通过疏水相互作用或氢键与淀粉形成复合物。本研究表明，疏水性多酚对玉米淀粉的消化性有更显著的影响。细胞毒性评估表明，所有纳米颗粒均无毒性且具有生物相容性。
