New insights into the regulation mechanism of starch digestibility by polyphenol structures in starch-polyphenol-protein ternary system

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-14 DOI:10.1016/j.foodchem.2025.145551

Ran Meng , Ran Feng , Si-Jie Wu , Qiu-Ya Ji , Han Tao , Bao Zhang

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Abstract

The study aimed to investigate the effect mechanism of polyphenol structures on starch digestibility in the starch-polyphenol-protein ternary system. Polyphenol structures affected the affinity between polyphenols and whey protein isolate (WPI), with flavonoid-based polyphenols possessing a higher affinity to WPI. The law of polyphenol structures impacting the starch multiscale structure was altered in starch-polyphenol-protein ternary system compared to starch-polyphenol binary system. Rice starch-genistein-WPI complex and rice starch-caffeic acid-WPI complex demonstrated the highest short-range ordering and long-range ordering, respectively. Quercetin exhibited the highest enzyme inhibitory activity in presence of WPI. Particularly, the rice starch-quercetin-WPI complex showed the lowest starch digestibility (55.7 %) and the highest resistant starch content (46.0 %), likely due to the strongest inhibitory effect of quercetin on amylases. This study provided a theoretical guidance for the development of slow digestible starch-based foods.

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淀粉-多酚-蛋白质三元体系中多酚结构对淀粉消化率调节机制的新认识

本研究旨在探讨淀粉-多酚-蛋白质三元体系中多酚结构对淀粉消化率的影响机制。多酚结构影响多酚与乳清分离蛋白（WPI）的亲和力，其中黄酮类多酚对WPI具有更高的亲和力。与淀粉-多酚二元体系相比，淀粉-多酚-蛋白质三元体系中多酚结构对淀粉多尺度结构的影响规律发生了改变。大米淀粉-染料木素- wpi复合物和大米淀粉-咖啡酸- wpi复合物分别表现出最高的近程排序和远程排序。槲皮素在WPI存在时表现出最高的酶抑制活性。特别是，大米淀粉-槲皮素- wpi复合物的淀粉消化率最低（55.7% %），抗性淀粉含量最高（46.1% %），这可能是由于槲皮素对淀粉酶的抑制作用最强。本研究为慢消化淀粉类食品的开发提供了理论指导。

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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.