Insight into the multi-scale structure changes and mechanism of corn starch modulated by different structural phenolic acids during retrogradation

化学 回生(淀粉) 结晶度 阿魏酸 差示扫描量热法 酚酸 淀粉 等温滴定量热法 氢键 肉桂酸 氨基酸 糯玉米 有机化学 核化学 结晶学 色谱法 直链淀粉 生物化学 分子 抗氧化剂 热力学 物理
作者
Meihui Yu,Song Zhu,Fang Zhong,Shuhan Zhang,Chaodong Du,Yue Li
出处
期刊:Food Hydrocolloids [Elsevier BV]
卷期号:128: 107581-107581 被引量:64
标识
DOI:10.1016/j.foodhyd.2022.107581
摘要

This study aimed to evaluate the effect of the selected phenolic acids, i.e., cinnamic acid (CIA), caffeic acid (CA), and ferulic acid (FA), on corn starch (CS) retrogradation and their potential interaction mechanism. Differential scanning calorimetry (DSC) results revealed that the three selected phenolic acids decreased the retrogradation enthalpy of CS. It indicated that the selected phenolic acids inhibited CS retrogradation. The poor short-range molecular order and low relative crystallinity (RC) of CS were induced by phenolic acids during retrogradation. CA showed superior performance among the three. Small-angle X-ray scattering (SAXS) results demonstrated that CS treated with the selected phenolic acids possessed much thinner semi-crystalline lamellae and loose structures compared to CS. CA induced the thinnest semi-crystalline lamellae compared with CIA and FA. It was attributed to the contribution of the interaction between the selected phenolic acids and CS. Isothermal titration calorimetry results indicated that CA interacted with CS through hydrogen bonding. Hydrophobic interaction was crucial when CS individually interacted with FA and CIA. From the structural point of view, the interaction type between the selected phenolic acids and CS depended on the substituted group on the benzene ring of the selected phenolic acids. This study demonstrated how starch retrogradation was modulated by phenolic acids in detail, which would provide fundamental data for the development of CS products with longer shelf lives.
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