The physicochemical and in vitro digestion characteristics of Cynanchum auriculatum Royle ex Wight starch-tea polyphenols non-inclusive complex
文献类型： 外文期刊
作者： Xiao, Qiao 1 ; Wan, Bin 1 ; Ying, Ruifeng 1 ; Nasiru, Mustapha Muhammad 2 ; Masisi, Kabo 3 ; Li, Chunyang 2 ; Huang, Meigui 4 ;
作者机构： 1.Nanjing Forestry Univ, Coll Light Ind & Food Engn, Nanjing 210037, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China
3.Botswana Int Univ Sci & Technol, Fac Sci, Dept Biol Sci & Biotechnol, Palapye, Botswana
4.Southwest Minzu Univ, Coll Food Sci & Technol, Chengdu 610041, Peoples R China
关键词： Cynanchum auriculatum royle ex wight starch; in vitro digestibility; physicochemical characterisation; tea polyphenols
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.5 ）
ISSN： 0950-5423
年卷期： 2024 年 59 卷 5 期
页码：
收录情况： SCI
摘要： The effect of tea polyphenols (TP) on the physicochemical, structural and digestive properties of Cynanchum auriculatum Royle ex Wight starch (C. auriculatum starch) was studied. Scanning electron microscopy analysis showed that a looser and more porous structure was observed in C. auriculatum starch-TP. Rheological results revealed that G' and G'' of C. auriculatum starch were decreased with TP addition. X-ray diffraction pattern showed TP could inhibit the relative crystallinity structure of C. auriculatum starch, thereby delaying the retrogradation of starch. Fourier-transform infrared analysis confirmed that TP and C. auriculatum starch molecules formed non-inclusive complexes through hydrogen bonding interaction. Moreover, TP could reduce the digestibility of the gelatinised C. auriculatum starch. These findings provide a theoretical information on C. auriculatum starch as a functional ingredient for regulating the postprandial glycemic response of starchy foods.
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