Promoting starch interaction with caffeic acid during hydrothermal treatment for slowing starch digestion
文献类型： 外文期刊
作者： Chi, Chengdeng 1 ; Wang, Hongwei 2 ; Wang, Shaopu 3 ; He, Yongjin 1 ; Zheng, Xianghua 4 ; Huang, Luqiang 1 ; Jiao, Wenjuan 5 ;
作者机构： 1.Fujian Normal Univ, Coll Life Sci, Fuzhou 350117, Peoples R China
2.Zhengzhou Univ Light Ind, Sch Food & Biol Engn, Zhengzhou 450002, Peoples R China
3.Sichuan Univ, West China Univ Hosp 2, Minist Educ, Dept Pediat,Key Lab Birth Defects & Related Dis W, Chengdu 610041, Peoples R China
4.Fujian Acad Agr Sci, Rice Res Inst, Fuzhou 350018, Peoples R China
5.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China
关键词： Starch digestion; Inclusion complex; Crystalline structure; Starch-polyphenol complex; Dynamic simulation; Rice starch
期刊名称：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES （ 影响因子：7.104； 五年影响因子：7.391 ）
ISSN： 1466-8564
年卷期： 2022 年 82 卷
页码：
收录情况： SCI
摘要： The control of the formation of starch-guest inclusion complex is significant for slowing starch enzymatic digestion. This work opened a pathway to promote the formation of starch-caffeci acid inclusion complex via simply heating and cooling of starch slurry with caffeic acid. Caffeic acid was hardly but freely dissolvable in cold and hot water, respectively, which enabled caffeic acid in hot solution potentially interacted with starch to form starch-caffeic acid inclusion complex during the cooling. Molecular dynamic simulation and starch structures verified that starch-caffeic acid inclusion complex formed via two steps: (i) heating the cold slurry containing starch and supersaturated caffeic acid; (ii) reasonably cooling the hot solution. The formation of the inclusion complex was promoted via increasing the cooling rate and shear speed during the cooling, which increased the resistant starch content by ca. 5%-18% compared with native cooked starch complexation without caffeic acid.
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