College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Int J Biol Macromol. 2024 Oct;278(Pt 2):134863. doi: 10.1016/j.ijbiomac.2024.134863. Epub 2024 Aug 19.
The interaction between polyphenols and starch is an important factor affecting the structure and function of starch. Here, the impact of chlorogenic acid on the multi-scale structure and digestive properties of lotus seed starch under autoclaving treatment were evaluated in this study. The results showed that lotus seed starch granules were destroyed under autoclaving treatment, and chlorogenic acid promoted the formation of loose gel structure of lotus seed starch. In particular, the long- and short-range ordered structure of lotus seed starch-chlorogenic acid complexes were reduced compared with lotus seed starch under autoclaving treatment. The relative crystallinity of A-LS-CA complexes decreased from 23.4 % to 20.3 %, the value of R reduced from 0.87 to 0.80, and the proportion of amorphous region increased from 10.26 % to 13.85 %. In addition, thermal stability, storage modulus and loss modulus of lotus seed starch-chlorogenic acid complexes were reduced, indicating that the viscoelasticity of lotus seed starch gel was weakened with the addition of chlorogenic acid. It is remarkable that chlorogenic acid increased the proportion of resistant starch from 58.25 ± 1.43 % to 63.85 ± 0.96 % compared with lotus seed starch under autoclaving treatment. Here, the research results provided a theoretical guidance for the development of functional foods containing lotus seed starch.
多酚与淀粉的相互作用是影响淀粉结构和功能的一个重要因素。本研究评价了绿原酸在高压处理下对莲子淀粉的多尺度结构和消化特性的影响。结果表明，高压处理破坏了莲子淀粉颗粒，而绿原酸促进了莲子淀粉疏松凝胶结构的形成。特别是与高压处理下的莲子淀粉相比，莲子淀粉-绿原酸复合物的长程和短程有序结构减少。A-LS-CA 复合物的相对结晶度从 23.4%降低到 20.3%，R 值从 0.87 降低到 0.80，无定形区域的比例从 10.26%增加到 13.85%。此外，莲子淀粉-绿原酸复合物的热稳定性、储能模量和损耗模量降低，表明随着绿原酸的加入，莲子淀粉凝胶的粘弹性减弱。值得注意的是，与高压处理下的莲子淀粉相比，绿原酸使抗性淀粉的比例从 58.25±1.43%增加到 63.85±0.96%。本研究结果为开发含有莲子淀粉的功能性食品提供了理论指导。
