Effects of Microwave Treatment on Physicochemical Attributes, Structural Analysis, and Digestive Characteristics of Pea Starch-Tea Polyphenol Complexes
文献类型： 外文期刊
作者： Zhang, Xin 1 ; Qin, Peiyou 2 ; Wu, Dingtao 1 ; Huang, Jingwei 1 ; Zhang, Jiayi 1 ; Gong, Yuanyuan 1 ; Zou, Liang 1 ; Hu, Yichen 1 ;
作者机构： 1.Chengdu Univ, Sch Food & Biol Engn, Key Lab Coarse Cereal Proc, Minist Agr & Rural Affairs, Chengdu 610106, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China
3.Chengdu Agr Coll, Chengdu 611130, Peoples R China
关键词： pea starch; tea polyphenols; microwave treatment; physicochemical properties; digestive properties
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2024 年 13 卷 17 期
页码：
收录情况： SCI
摘要： Addressing the challenge of blood glucose fluctuations triggered by the ingestion of pea starch, we have adopted an eco-friendly strategy utilizing microwave irradiation to synthesize the novel pea starch-tea polyphenol complexes. These complexes exhibit high swelling capacity and low solubility, and their thermal profile with low gelatinization temperature and enthalpy indicates adaptability to various processing conditions. In vitro digestion studies showed that these complexes have a small amount of rapidly digestible starch and a large amount of resistant starch, leading to a slower digestion rate. These features are particularly advantageous for diabetics, mitigating glycemic excursions. Structurally, the pea starch-tea polyphenol complexes exhibited a B + V-shaped dense network with low crystallinity, high orderliness, and a prominent double helix content, enhancing its stability and functionality in food applications. In summary, these innovative complexes served as a robust platform for developing low glycemic index foods, catering to the nutritional needs of diabetics. It offers an environmentally sustainable approach to food processing, fostering human well-being and propelling innovation in the food industry.
- 相关文献
作者其他论文 更多>>
-
Study on Hematological and Biochemical Index of Blood and Vitreous Humor in the Celestial-Eye Goldfish
作者：Li, Rongni;Sun, Yansheng;Zhang, Xin;Li, Wentong
关键词：celestial-eye goldfish; the optimal method for collecting goldfish blood; blood; vitreous humor; hematological indicators; biochemical indicators
-
Machine vision-based detection of key traits in shiitake mushroom caps
作者：Zhao, Jiuxiao;Zheng, Wengang;Wei, Yibo;Zhao, Qian;Dong, Jing;Zhang, Xin;Wang, Mingfei;Zhao, Jiuxiao;Zheng, Wengang;Wei, Yibo;Zhao, Qian;Dong, Jing;Zhang, Xin;Wang, Mingfei
关键词：shiitake mushroom breeding; edge detection; machine learning; OpenCV model; phenotypic key features
-
The effects of different light qualities on the growth and nutritional components of Pleurotus citrinopileatus
作者：Chen, Xiaoli;Liu, Yihan;Guo, Wenzhong;Wei, Xiaoming;Wang, Mingfei;Zhang, Xin;Zheng, Wengang;Liu, Yihan
关键词：Pleurotus citrinopileatus; LED light; free amino acid; volatile substances; flavor
-
Distribution and bioaccumulation of prometryn in simulated aquatic ecosystems
作者：Peng, Jiaqi;Fan, Ruiqi;Ren, Yuanyuan;Yang, Yan;Mu, Yingchun;Cheng, Bo;Peng, Jiaqi;Fan, Ruiqi;Ren, Yuanyuan;Yang, Yan;Mu, Yingchun;Cheng, Bo;Peng, Jiaqi;Fan, Ruiqi;Ren, Yuanyuan;Yang, Yan;Mu, Yingchun;Cheng, Bo;Zhang, Xin;Wang, Saisai
关键词：prometryn; tilapia (
Oreochromis niloticus ); Asian clam (Corbicula fluminea ); simulated aquatic ecosystems; distribution; bioaccumulation -
Withdrawal Time Estimation and Dietary Risk Assessment of Sulfamethoxazole in GIFT Tilapia (GIFT Oreochromis niloticus) After Oral Administration
作者：Wang, Xinyue;Xia, Sudong;Wang, Xiaoyu;Wang, Xinyue;Fan, Ruiqi;Ren, Yuanyuan;Mu, Yingchun;Cheng, Bo;Wang, Saisai;Zhang, Xin
关键词：sulfamethoxazole; residue; elimination; withdrawal period; antibiotics; health risk
-
Evaluation of the nutritional, in vitro protein digestive and bioactive characteristics of a quinoa-based protein beverage
作者：Li, Mengzhuo;Li, Mengzhuo;Wang, Junjuan;Zhao, Xiaoyan;Wang, Dan;Zhao, Yuanyan;Ge, Zhiwen;Qin, Peiyou;Zhu, Manli;Zhang, Lizhen;Zou, Liang;Qin, Peiyou
关键词：Quinoa; Plant-based protein beverage; Amino acid score; In vitro protein digestibility; Antioxidant activity; ACE inhibitory activity
-
High moisture extrusion induced interaction of Tartary buckwheat protein and starch mitigating the in vitro starch digestion
作者：Liang, Yongqiang;Wang, Junjuan;Wang, Dan;Zhao, Xiaoyan;Qin, Peiyou;Liang, Yongqiang;Zhang, Lizhen;Zhang, Zhuo;Ren, Guixing;Zhu, Yingying;Zou, Liang;Qin, Peiyou;Ma, Tingjun
关键词：High moisture extrusion; Tartary buckwheat; Starch; Protein; Interaction; In vitro digestibility
