Preparation of highland barley starch-epigallocatechin complex by ultrasonic treatment: Structure, physicochemical properties, and in vitro digestion

文献类型： 外文期刊

第一作者： Wu, Yaxuan

作者： Wu, Yaxuan;Huang, Meigui;Li, Yonghong;Ying, Ruifeng;Liao, Qiuhong;Hayat, Khizar;Salamatullah, Ahmad Mohammad

作者机构：

关键词： Highland barley starch; Epigallocatechin; Interaction; Ultrasonic; Physicochemical properties

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 319 卷

页码：

收录情况： SCI

摘要： We investigated the effects of ultrasonic treatment combined with the application of 1 % to 9 % (w/w) epigallocatechin (EGC) on the structure, physicochemical properties, and digestibility of highland barley starch (HS). The addition of EGC was based on starch gelatinization, causing the particle morphology and crystal structure to disappear, resulting in a layered network structure. X-ray diffraction results showed that ultrasonic combined with EGC treatment promoted the formation of a V-shaped complex, and the crystallinity increased from 0.77 % to 6.63 %. Fourier Transform Infrared Spectrometer results showed that the interaction between HS and EGC inhibited the interaction between starch chains, altered the double helix structure of starch, and reduced its short-range ordered arrangement. 1H NMR analysis indicated that HS and EGC were primarily bound through hydrogen bonding. Ultrasonic treatment enhanced the interactions, making HS-epigallocatechin (HSEGC) complexes more resistant. The HSEGC complex was beneficial for reducing easily digestible starch. Compared with ultrasonicated HS, the swelling capacity and thermal stability of HSEGC complexes were improved, and their color was brighter. In conclusion, ultrasonic treatment combined with EGC addition can modulate the physicochemical and digestibility properties of HS. This study exhibits the potential application of ultrasound technology and HSEGC complexes within the food industry.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序