Structural transitions of lotus seed starch-chlorogenic acid complexes induced by static/dynamic pressure

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-11 DOI:10.1016/j.ifset.2025.104212

Xiangfu Jiang , Lanxin Li , Chenxin Wang , Xining Huang , Yi Zhang , Baodong Zheng , Xu Lu

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Abstract

The assembly of inclusion/non-inclusion complexes between lotus seed starch and chlorogenic acid can be regulated by static (SP)/dynamic (DP) pressure treatments, with pathway elucidation critical for precise control. Multi-scale structure reveals assembly pathways: Low-pressure treatments (SP-100/DP-10 MPa): Increase binding sites on starch granule surfaces, promote non-inclusion complex formation dominated by CH-π interaction. The low fluid perturbation of SP allows stable binding of surface complexes. High-pressure treatments (SP-500/DP-50 MPa): The disruption of granular barriers, the dissociation of double helices and the release of starch chains all enhanced the formation of single-helix inclusion structures driven by hydrophobic interactions (SP: 15.318 %; DP: 26.012 %). Although both complex types enhance short-range order, the single-helix inclusion structure is unable to aggregate due to the inherent steric hindrance of the starch structure. Therefore, it cannot form V-type crystallinity, and only the residual C-type structure remains.

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静/动压力诱导莲子淀粉-绿原酸配合物的结构转变

莲子淀粉和绿原酸之间的包合/不包合复合物的组装可以通过静态(SP)/动态（DP）压力处理来调节，而途径的阐明对于精确控制至关重要。多尺度结构揭示了组装途径：低压处理（SP-100/DP-10 MPa）：增加淀粉颗粒表面的结合位点，促进以CH-π相互作用为主的非包涵复合物的形成。SP的低流体扰动允许表面复合物的稳定结合。高压处理（SP-500/DP-50 MPa）：颗粒屏障的破坏、双螺旋的解离和淀粉链的释放均促进了疏水相互作用驱动的单螺旋包合结构的形成（SP: 15.318%; DP: 26.012%）。虽然这两种复合类型都增强了近程序，但由于淀粉结构固有的位阻，单螺旋包合结构无法聚集。因此，它不能形成v型结晶度，只剩下残留的c型结构。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.