Unraveling the key structural characteristics enhancing digestion resistance of wheat starch-mung bean hull polyphenols complexes

文献类型： 外文期刊

第一作者： Wang, Ziyin

作者： Wang, Ziyin;Xu, Lujing;Teng, Cong;Chai, Zhi;Feng, Jin;Lu, Yifei;Hu, Xindi;Ma, Kaiyang;Li, Ying;Wang, Ziyin;Li, Ying;Yuan, Xingxing;Chen, Xin

作者机构：

关键词： Wheat starch; Mung bean hull polyphenols; Molecular interaction; Multi-scale structure; Digestibility

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 469 卷

页码：

收录情况： SCI

摘要： 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 13C 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.

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