Ferulic acid regulates proso millet starch digestibility through alteration of starch multiscale structure and inhibition of digestive enzymes
文献类型： 外文期刊
作者： Qiao, Jiawei 1 ; Meng, Qiuxia 2 ; Zhang, Zhuo 1 ; Xing, Bao 1 ; Liang, Yongqiang 1 ; Zhou, Jiankang 1 ; Jia, Min 1 ; Niu, Jiahui 1 ; Li, Hai 3 ; Ren, Guixing 1 ; Qin, Peiyou 4 ; Zhang, Lizhen 1 ;
作者机构： 1.Shanxi Univ, Sch Life Sci, Minist Educ, Key Lab Chem Biol & Mol Engn, 92 Wucheng Rd, Taiyuan 030006, Shanxi, Peoples R China
2.Shanxi Agr Univ, Inst Ecoenvironm & Ind Technol, Taiyuan 030031, Shanxi, Peoples R China
3.Shanxi Agr Univ, Inst High Latitude Crops, Datong 037008, Peoples R China
4.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China
5.Chengdu Univ, Sch Food & Biol Engn, Sichuan Engn & Technol Res Ctr Coarse Cereal Indus, Key Lab Coarse Cereal Proc,Minist Agr & Rural Affa, Chengdu 610106, Peoples R China
关键词： Panicum miliaceum L.; Amylose; Hydrophobic sites; Steric hindrance; Competitive inhibition
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2024 年 205 卷
页码：
收录情况： SCI
摘要： This study aimed to investigate the regulatory mechanism of ferulic acid (FA) on proso millet starch (PMS) digestion. When the FA addition amount 0.2 g per g of starch, the relative crystallinity values of nonwaxy PMS (NS)-FA complexes and waxy PMS (WS)-FA complexes were higher by 15% and 6%, and the specific surface area decreased by 0.10 and 0.03 m2/g, respectively. The PMS-FA complexes gradually formed non-V-type inclusion aggregates with increased FA addition. FA could also inhibit digestive enzyme activity by binding to the active sites of alpha-amylase and amyloglucosidase. Compared with WS-FA, NS-FA complexes were more suitable for the preparation of low-glycemic index foods. The steric hindrance of enzymes by the complex structure and inhibitory effect of FA on the enzymes were the major reasons for the reduced digestibility of starch in complexes. These findings provided evidence for the use of FA to reduce the postprandial glycemic response of starchy foods.
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