Effects of Microwave Treatment on Physicochemical Attributes, Structural Analysis, and Digestive Characteristics of Pea Starch-Tea Polyphenol Complexes

文献类型： 外文期刊

第一作者： Zhang, Xin

作者： Zhang, Xin;Wu, Dingtao;Huang, Jingwei;Zhang, Jiayi;Gong, Yuanyuan;Zou, Liang;Hu, Yichen;Qin, Peiyou;Zou, Liang

作者机构：

关键词： pea starch; tea polyphenols; microwave treatment; physicochemical properties; digestive properties

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2024 年 13 卷 17 期

页码：

收录情况： SCI

摘要： Addressing the challenge of blood glucose fluctuations triggered by the ingestion of pea starch, we have adopted an eco-friendly strategy utilizing microwave irradiation to synthesize the novel pea starch-tea polyphenol complexes. These complexes exhibit high swelling capacity and low solubility, and their thermal profile with low gelatinization temperature and enthalpy indicates adaptability to various processing conditions. In vitro digestion studies showed that these complexes have a small amount of rapidly digestible starch and a large amount of resistant starch, leading to a slower digestion rate. These features are particularly advantageous for diabetics, mitigating glycemic excursions. Structurally, the pea starch-tea polyphenol complexes exhibited a B + V-shaped dense network with low crystallinity, high orderliness, and a prominent double helix content, enhancing its stability and functionality in food applications. In summary, these innovative complexes served as a robust platform for developing low glycemic index foods, catering to the nutritional needs of diabetics. It offers an environmentally sustainable approach to food processing, fostering human well-being and propelling innovation in the food industry.

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