Effect of (−)-epigallocatechin gallate palmitate complexation under mild temperature on the structure and nutritional functions of porous rice starch

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-04 DOI:10.1016/j.foodchem.2025.142763

Hai He, Qi He, Yugang Zhang, Jia Sun, Yingfeng Tu, Hongwei Wang, Fang Qin, Kun Liu

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引用次数: 0

Abstract

The correlation among the hierarchical structure, physicochemical properties, and nutritional functions of porous rice starch after absorbing and complexing with (−)-epigallocatechin gallate palmitate (P-EGCG) under mild temperatures at different reaction times were investigated. The P-EGCG loading rate (19.6 %–28.5 %) of porous starch increased after hydrolysis with a mixture of amyloglucosidase and α-amylase for 3 and 6 h, respectively. A decrease in the melting enthalpy of the amylopectin double helix and an increase in the melting enthalpy of the V-type helices after complexation was observed with longer reaction times. The retention index of P-EGCG after 6 h of incubation was 57.11 % following 21 d of storage. These structural changes significantly transformed portions of the rapidly and slowly digestible starches into resistant starch (41.68 %–47.84 %), accompanied by enhanced thermal stability, antioxidant activity, and enteropathogenic bacteria-inhibiting ability. Therefore, porous rice starch complexed with P-EGCG may provide controlled digestion, antioxidant activity, and potential gut microbiota benefits.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.