Wang Ziyin, Xu Lujing, Yuan Xingxing, Teng Cong, Chai Zhi, Feng Jin, Lu Yifei, Hu Xindi, Ma Kaiyang, Chen Xin, Li Ying
Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China.
Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
Food Chem. 2025 Mar 30;469:142454. doi: 10.1016/j.foodchem.2024.142454. Epub 2024 Dec 15.
Mung bean hull polyphenols (MBPs) have the potential to retard starch digestion by altering its multi-scale structures. However, the regulatory mechanism and the key structural characteristics that contribute to digestion resistance remain unclear. In this study, MBPs were non-covalently interacted with wheat starch (WS) under hydrothermal treatments. The digestibility of WS was negatively correlated with the addition of MBPs. The multi-scale structures investigated by C CP/MAS NMR, FT-IR, XRD, SAXS, and SEM unveiled the formation of single helix, short-range ordered, and V-type crystalline structures. Notably, MBPs could also induce the entanglements of glucan chains to form compact aggregates that were non- or weakly-crystalline. Correlation and stepwise regression analyses demonstrated that ordered structures were prerequisites for digestion resistance of WS-MBPs complexes, with tightly packed amorphous aggregates playing a secondary yet significant role. This study provides new insights into the relation between starch multi-scale structures and digestion resistance.
绿豆壳多酚（MBPs）有可能通过改变淀粉的多尺度结构来延缓其消化。然而，其调控机制以及导致抗消化性的关键结构特征仍不清楚。在本研究中，MBPs在水热处理条件下与小麦淀粉（WS）发生非共价相互作用。WS的消化率与MBPs的添加呈负相关。通过交叉极化/魔角旋转核磁共振（C CP/MAS NMR）、傅里叶变换红外光谱（FT-IR）、X射线衍射（XRD）、小角X射线散射（SAXS）和扫描电子显微镜（SEM）研究的多尺度结构揭示了单螺旋、短程有序和V型晶体结构的形成。值得注意的是，MBPs还可诱导葡聚糖链缠结形成紧密堆积的非晶态或弱晶态聚集体。相关性和逐步回归分析表明，有序结构是WS-MBPs复合物抗消化性的先决条件，紧密堆积的无定形聚集体起次要但重要的作用。本研究为淀粉多尺度结构与抗消化性之间的关系提供了新的见解。
