多酚对天花粉淀粉理化及消化特性的影响。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-06-13 DOI:10.1002/jsfa.14440

Yubo Ma, Peixuan Du, Yongkang Sun

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引用次数: 0

摘要

背景：Trichosanthes kirilowii （TK）淀粉作为一种天然功能成分，在食品和医药领域有着广泛的应用，但其理化稳定性和消化特性仍需进一步优化，以增强其应用潜力。多酚类物质（如阿魏酸、咖啡酸等）因具有改善食物功能特性、调节消化代谢等功能而备受关注。本研究以多酚类物质与TK淀粉共凝胶为研究重点，旨在系统揭示阿魏酸、咖啡酸、儿茶素、没食子酸和槲皮素五种多酚类物质对淀粉理化性质和消化行为的调控机制，为开发功能性淀粉基复合材料提供理论依据。结果：多酚提高了淀粉的溶解度和溶胀力，增强了淀粉的冻融稳定性。x射线衍射分析表明，淀粉与多酚形成v形配合物，结晶度增大。傅里叶变换红外光谱结果显示，多酚没有在淀粉中建立新的特征峰，但多酚的加入有助于改善淀粉的有序结构。通过快速粘度分析仪测定，多酚降低了淀粉的粘度，提高了淀粉的热稳定性，有效地延缓了淀粉的老化。体外消化试验结果表明，复合物中快速消化淀粉含量降低，而抗性淀粉含量增加，有助于延缓淀粉粉的消化过程。结论：五种多酚可通过共凝胶有效调节TK淀粉的理化性质，增强其稳定性，改善其消化特性，可能具有潜在的健康益处（如延缓血糖反应）。研究结果为多酚淀粉配合物的应用提供了理论依据。©2025化学工业协会。

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Effects of polyphenols on physicochemical and digestive properties of Trichosanthes kirilowii starch.

Background: As a natural functional ingredient, Trichosanthes kirilowii (TK) starch is widely used in the fields of food and medicine, but its physicochemical stability and digestive properties still need to be optimized to enhance its application potential. Polyphenolic substances (such as ferulic acid, caffeic acid, etc.) have attracted much attention because of their ability to improve food functional properties and regulate digestion and metabolism. The present study focused on the co gelation of polyphenols and TK starch, aiming to systematically reveal the regulation mechanism of five polyphenols (ferulic acid, caffeic acid, catechin, gallic acid and quercetin) on the physicochemical properties and digestion behavior of starch, and also provide a theoretical basis for the development of functional starch based composites.

Results: Polyphenols increased the solubility and swelling power of starch and enhanced the freeze-thaw stability. X-ray diffraction analysis has shown that starch and polyphenols form a V-shaped complexes, the crystallinity increased. According to the Fourier transform infrared spectroscopy results, polyphenols established no new characteristic peaks of starch, but adding polyphenols helped improve the ordered structure of starch. As measured by a rapid viscosity analyzer, polyphenols decreased the viscosity of starch, improved thermal stability and effectively delayed the aging of starch. The results of the in vitro digestion test demonstrated that the content of rapidly digested starch in the complex decreased, whereas the content of resistant starch increased, helpful in delaying the digestion process of starch powder.

Conclusion: Five polyphenols can effectively regulate the physical and chemical properties of the TK starch through co gelation, enhance its stability and improve its digestive characteristics, which may have potential health benefits (such as delaying blood glucose response). The research results provide a theoretical basis for the application of polyphenol starch complexes. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.