Ran Meng , Ran Feng , Si-Jie Wu , Qiu-Ya Ji , Han Tao , Bao Zhang
{"title":"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","authors":"Ran Meng , Ran Feng , Si-Jie Wu , Qiu-Ya Ji , Han Tao , Bao Zhang","doi":"10.1016/j.foodchem.2025.145551","DOIUrl":null,"url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"492 ","pages":"Article 145551"},"PeriodicalIF":8.5000,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"New insights into the regulation mechanism of starch digestibility by polyphenol structures in starch-polyphenol-protein ternary system\",\"authors\":\"Ran Meng , Ran Feng , Si-Jie Wu , Qiu-Ya Ji , Han Tao , Bao Zhang\",\"doi\":\"10.1016/j.foodchem.2025.145551\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>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.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"492 \",\"pages\":\"Article 145551\"},\"PeriodicalIF\":8.5000,\"publicationDate\":\"2025-07-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S030881462502802X\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S030881462502802X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
New insights into the regulation mechanism of starch digestibility by polyphenol structures in starch-polyphenol-protein ternary system
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.
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.