Dynamic migration of phenolics in microwaved combined cooked sorghum: Focus on the polyphenols interact with starch/protein
文献类型： 外文期刊
作者： Xu, Lei 1 ; Song, Xuejian 1 ; Yao, Di 1 ; Wang, Changyuan 1 ; Yao, Xinmiao 4 ; Li, Zhijiang 1 ;
作者机构： 1.Heilongjiang Bayi Agr Univ, Coll Food Sci, Xinfeng Rd 5, Daqing 163319, Heilongjiang, Peoples R China
2.Heilongjiang Engn Res Ctr Coarse Cereals Proc & Qu, Daqing 163319, Heilongjiang, Peoples R China
3.Natl Coarse Cereals Engn Res Ctr, Daqing 163319, Heilongjiang, Peoples R China
4.Heilongjiang Acad Agr Sci, Food Proc Res Inst, Heilongjiang Prov Key Lab Food Proc, Harbin 150086, Peoples R China
关键词： Microwave; Sorghum polyphenol; Molecular docking; Transformation mechanism
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 27 卷
页码：
收录情况： SCI
摘要： Based on the perspective of whole sorghum food, the polyphenols migration process was analyzed during microwave-combined cooking treatment utilizing wide metabolomics, simulated reactions, and molecular docking. Microstructure confirmed that microwave broke the grain cells, resulting in the elevated polyphenols contents. Flavonoids were significantly released by microwave (e.g. arbutin, eriodictyol-7-o-glucoside, narirutin, and naringenin-7-o-glucoside), which regulated the antioxidant activity of sorghum. Simulated co-gelatinization reaction revealed that polyphenols interacted non-covalently with starch, resulting in higher levels of polyphenols being retained during cooking (711.12 mg GAE/100 g). Molecular docking results exhibited that 6 flavonoids could also bind to the kafirin via hydrogen bonds and hydrophobic interaction during cooking. Meanwhile, the gamma-mangostin also possessed stabilized root-mean-square deviation and outstanding binding free energies. The effective retention of bioactive components under synergetic microwave and cooking treatment highlights the potential of natural ingredients in food processing, promoting a more natural approach to modern cereal nutrition.
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