Insights into impact of chlorogenic acid on multi-scale structure and digestive properties of lotus seed starch under autoclaving treatment

IF 7.7 1区化学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY

International Journal of Biological Macromolecules Pub Date : 2024-08-19 DOI:10.1016/j.ijbiomac.2024.134863

{"title":"Insights into impact of chlorogenic acid on multi-scale structure and digestive properties of lotus seed starch under autoclaving treatment","authors":"","doi":"10.1016/j.ijbiomac.2024.134863","DOIUrl":null,"url":null,"abstract":"<div><p>The interaction between polyphenols and starch is an important factor affecting the structure and function of starch. Here, the impact of chlorogenic acid on the multi-scale structure and digestive properties of lotus seed starch under autoclaving treatment were evaluated in this study. The results showed that lotus seed starch granules were destroyed under autoclaving treatment, and chlorogenic acid promoted the formation of loose gel structure of lotus seed starch. In particular, the long- and short-range ordered structure of lotus seed starch-chlorogenic acid complexes were reduced compared with lotus seed starch under autoclaving treatment. The relative crystallinity of A-LS-CA complexes decreased from 23.4 % to 20.3 %, the value of R<sub>1047/1022</sub> reduced from 0.87 to 0.80, and the proportion of amorphous region increased from 10.26 % to 13.85 %. In addition, thermal stability, storage modulus and loss modulus of lotus seed starch-chlorogenic acid complexes were reduced, indicating that the viscoelasticity of lotus seed starch gel was weakened with the addition of chlorogenic acid. It is remarkable that chlorogenic acid increased the proportion of resistant starch from 58.25 ± 1.43 % to 63.85 ± 0.96 % compared with lotus seed starch under autoclaving treatment. Here, the research results provided a theoretical guidance for the development of functional foods containing lotus seed starch.</p></div>","PeriodicalId":333,"journal":{"name":"International Journal of Biological Macromolecules","volume":null,"pages":null},"PeriodicalIF":7.7000,"publicationDate":"2024-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Biological Macromolecules","FirstCategoryId":"92","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S014181302405668X","RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The interaction between polyphenols and starch is an important factor affecting the structure and function of starch. Here, the impact of chlorogenic acid on the multi-scale structure and digestive properties of lotus seed starch under autoclaving treatment were evaluated in this study. The results showed that lotus seed starch granules were destroyed under autoclaving treatment, and chlorogenic acid promoted the formation of loose gel structure of lotus seed starch. In particular, the long- and short-range ordered structure of lotus seed starch-chlorogenic acid complexes were reduced compared with lotus seed starch under autoclaving treatment. The relative crystallinity of A-LS-CA complexes decreased from 23.4 % to 20.3 %, the value of R_1047/1022 reduced from 0.87 to 0.80, and the proportion of amorphous region increased from 10.26 % to 13.85 %. In addition, thermal stability, storage modulus and loss modulus of lotus seed starch-chlorogenic acid complexes were reduced, indicating that the viscoelasticity of lotus seed starch gel was weakened with the addition of chlorogenic acid. It is remarkable that chlorogenic acid increased the proportion of resistant starch from 58.25 ± 1.43 % to 63.85 ± 0.96 % compared with lotus seed starch under autoclaving treatment. Here, the research results provided a theoretical guidance for the development of functional foods containing lotus seed starch.

Abstract Image

查看原文本刊更多论文

绿原酸在高压灭菌处理下对莲子淀粉多尺度结构和消化特性影响的深入研究

多酚与淀粉之间的相互作用是影响淀粉结构和功能的重要因素。本研究评估了绿原酸在高压灭菌处理下对莲子淀粉多尺度结构和消化特性的影响。结果表明，高压灭菌处理破坏了莲子淀粉颗粒，绿原酸促进了莲子淀粉疏松凝胶结构的形成。与高压灭菌处理下的莲子淀粉相比，莲子淀粉-绿原酸复合物的长程和短程有序结构均有所降低。A-LS-CA 复合物的相对结晶度从 23.4% 降至 20.3%，R1047/1022 值从 0.87 降至 0.80，无定形区的比例从 10.26% 增至 13.85%。此外，莲子淀粉-绿原酸复合物的热稳定性、贮存模量和损失模量均有所降低，表明添加绿原酸后莲子淀粉凝胶的粘弹性减弱。值得注意的是，与高压灭菌处理下的莲子淀粉相比，绿原酸将抗性淀粉的比例从 58.25 ± 1.43 % 提高到 63.85 ± 0.96 %。该研究成果为开发含莲子淀粉的功能食品提供了理论指导。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

International Journal of Biological Macromolecules 生物-生化与分子生物学

CiteScore

13.70

自引率

9.80%

发文量

2728

审稿时长

64 days

期刊介绍： The International Journal of Biological Macromolecules is a well-established international journal dedicated to research on the chemical and biological aspects of natural macromolecules. Focusing on proteins, macromolecular carbohydrates, glycoproteins, proteoglycans, lignins, biological poly-acids, and nucleic acids, the journal presents the latest findings in molecular structure, properties, biological activities, interactions, modifications, and functional properties. Papers must offer new and novel insights, encompassing related model systems, structural conformational studies, theoretical developments, and analytical techniques. Each paper is required to primarily focus on at least one named biological macromolecule, reflected in the title, abstract, and text.