Tan Shuqiong, Chen Huiqing, Huang Yating, Liu Suqi, Zheng Ziyan, Guo Zebin, Xie Sandu
School of Life Sciences and Chemistry, Minnan Science and Technology College, Quanzhou, Fujian, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China.
J Food Sci. 2025 Jan;90(1):e17666. doi: 10.1111/1750-3841.17666.
Polyphenols are known to interact with starch to form the V-type inclusion complex or the noninclusive complex. It is hypothesized that the addition of polyphenols could improve the properties of Chinese yam (Dioscorea opposita Thunb.) starch, and the properties of the complexes could be regulated by controlling the additive amount of polyphenols. To test this hypothesis, the effect of varying ferulic acid (FA) concentrations (3%, 9%, and 15%) on the structural characterization and physicochemical properties of Chinese yam starch (CYS) was investigated. X-ray diffraction analysis showed that CYS complexes with FA generated characteristic peaks comparable to those of native CYS, but FA caused the crystal morphology of CYS to change from a B-type to V-type. During the gelatinization process, FA increased the solubility, water-holding capacity, and hardness of CYS complexes, which was possibly attributed to the CYS molecules reaggregating and the formation of ordered crystals. The transmittance of CYS complexes decreased from 12.21% to 7.46% when the FA concentration increased from 3% to 15%. In addition, FA increased the viscosity and elasticity of the CYS system but decreased retrogradation. Thus, FA improved the structure and properties of CYS complexes, which can provide new directions and ideas for the development of CYS-based food. PRACTICAL APPLICATION: This study showed that adding FA can affect the characterization and physicochemical properties of CYS. We expect that CYS-FA complexes can be used for health and medicine products thanks to unique nutritional values.
已知多酚与淀粉相互作用形成V型包合物或非包合络合物。据推测，添加多酚可改善山药（薯蓣）淀粉的性质，并且可以通过控制多酚的添加量来调节络合物的性质。为了验证这一假设，研究了不同阿魏酸（FA）浓度（3%、9%和15%）对山药淀粉（CYS）结构特征和理化性质的影响。X射线衍射分析表明，CYS与FA形成的络合物产生的特征峰与天然CYS的特征峰相当，但FA使CYS的晶体形态从B型转变为V型。在糊化过程中，FA提高了CYS络合物的溶解度、持水能力和硬度，这可能归因于CYS分子重新聚集以及有序晶体的形成。当FA浓度从3%增加到15%时，CYS络合物的透光率从12.21%降至7.46%。此外，FA提高了CYS体系的粘度和弹性，但降低了回生程度。因此，FA改善了CYS络合物的结构和性质，可为基于CYS的食品开发提供新的方向和思路。实际应用：本研究表明，添加FA会影响CYS的特性和理化性质。由于其独特的营养价值，我们期望CYS-FA络合物可用于健康和医药产品。
