Unraveling the key structural characteristics enhancing digestion resistance of wheat starch-mung bean hull polyphenols complexes
文献类型： 外文期刊
作者： Wang, Ziyin 1 ; Xu, Lujing 1 ; Yuan, Xingxing 3 ; Teng, Cong 1 ; Chai, Zhi 1 ; Feng, Jin 1 ; Lu, Yifei 1 ; Hu, Xindi 1 ; Ma, Kaiyang 1 ; Chen, Xin 3 ; Li, Ying 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China
2.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China
3.Jiangsu Acad Agr Sci, Inst Ind Crops, Nanjing 210014, Peoples R China
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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