Yu Jiahong, Zhu Baikun, Dou Yinglun, Wei Yutong, Tao Zihan, Zhang Ling, Zhang Tiehua, Yan Xiaoxia
College of Food Science and Engineering, Jilin University, Changchun 130062, China.
College of Food Science and Engineering, Jilin University, Changchun 130062, China.
Food Chem. 2025 Nov 15;492(Pt 2):145457. doi: 10.1016/j.foodchem.2025.145457. Epub 2025 Jul 13.
This study investigated the effects of different resveratrol additions on the structure and digestibility of starch-resveratrol complex nanoparticles. The results found that the pullulanase significantly increased the content of amylose in sorghum starch, which reached a maximum (50.51 %) at hydrolysis for 8 h. The addition of resveratrol made sorghum starch displayed V-type crystalline structure that resveratrol entered into the single helix cavity of starch through hydrophobic interaction forces. The formation of this structure showed more resistance to starch digestive enzymes, moreover, under the same enzymatic conditions, resveratrol addition was proportional to resistant starch content. When the amount of resveratrol was 20 %, the resistant starch content could reach 31 % and the complex could quench α-glucosidase and effectively inhibit the enzyme activity. Overall, this study provides a fundamental data for the research of nanoscale-resistant starch and has a significant important for the application of sorghum starch.
本研究考察了不同白藜芦醇添加量对淀粉 - 白藜芦醇复合纳米颗粒结构及消化率的影响。结果发现，支链淀粉酶显著提高了高粱淀粉中直链淀粉的含量，水解8小时时达到最大值（50.51%）。白藜芦醇的添加使高粱淀粉呈现V型晶体结构，白藜芦醇通过疏水作用力进入淀粉的单螺旋空腔。这种结构的形成对淀粉消化酶表现出更强的抗性，此外，在相同酶解条件下，白藜芦醇添加量与抗性淀粉含量成正比。当白藜芦醇用量为20%时，抗性淀粉含量可达31%，且该复合物能够淬灭α - 葡萄糖苷酶并有效抑制其酶活性。总体而言，本研究为纳米级抗性淀粉的研究提供了基础数据，对高粱淀粉的应用具有重要意义。
