Increasing the pressure during high pressure homogenization regulates the starch digestion of the resulting pea starch-gallic acid complexes

淀粉 化学 没食子酸 层状结构 化学工程 氢键 结晶学 食品科学 生物化学 分子 有机化学 工程类 抗氧化剂
作者
Dan Luo,Qiang Xie,Chen Chen,Kaiyu Mu,Zhaomin Wang,Shimin Gu,Wentong Xue
出处
期刊:International Journal of Biological Macromolecules [Elsevier BV]
卷期号:235: 123820-123820 被引量:25
标识
DOI:10.1016/j.ijbiomac.2023.123820
摘要

The pea starch-gallic acid (PS-GA) complexes were prepared using high pressure homogenization (HPH), then the effect and underlying mechanism of pressure on multi-scale structure and digestibility of complexes were investigated. Results showed that HPH promoted the formation of PS-GA complexes, reaching the maximum complex index of 7.74 % at the pressure of 90 MPa, and the main driving force were hydrophobic interactions and hydrogen bonding. The interaction between PS and GA facilitated the formation of surface reticular structures to encapsulate gallic acid molecules, further entangled into bigger size aggregates. The enhancement of rearrangement and aggregation of starch chains during HPH developed a dense hierarchical structure of PS-GA complexes, including short-range ordered structure, V-type crystal structure, lamellar and fractal structure, thus increasing gelatinization temperature. The digestibility of PS-GA complexes substantially changed in reducing rapidly digestible starch content from 29.67 % to 17.07 %, increasing slowly digestible starch from 53.69 % to 56.25 % and resistant starch from 16.63 % to 26.67 %, respectively. Moreover, the resulting complexes exhibited slower digestion rates compared with native PS. Furthermore, the regulating mechanism of pressure during HPH on starch digestibility was the formation of ordered multi-scale structure and inhibition of GA on digestive enzymes.
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