高压均质驱动下osa -淀粉-咖啡酸复合体系的构建：多尺度结构演化及消化调节机制

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-15 DOI:10.1016/j.foodchem.2025.145568

Ran-Ran Deng, Ran Feng, Ran Meng, Si-Jie Wu, Han Tao, Bao Zhang

{"title":"高压均质驱动下osa -淀粉-咖啡酸复合体系的构建：多尺度结构演化及消化调节机制","authors":"Ran-Ran Deng, Ran Feng, Ran Meng, Si-Jie Wu, Han Tao, Bao Zhang","doi":"10.1016/j.foodchem.2025.145568","DOIUrl":null,"url":null,"abstract":"The effect of modification treatments on the structure and function of starch-polyphenol complexes has become a hot research topic. Therefore, this study aims to systematically investigate the structural reorganization and digestibility modulation of octenyl succinic anhydride modified rice starch (OR)-caffeic acid complexes (ORCA) under gradient high pressure homogenization (HPH) pressures (50, 80, and 110 MPa). HPH promoted the interaction between starch and CA compared to the non-HPH-treated samples. Among the HPH-treated samples, ORCA exhibited a more complete granular structure and thermal stability (311.65 °C) compared to the rice starch-CA complexes (RCA). Dual modification significantly improved resistant starch content. The underlying mechanism by which ORCA and HPH treatments regulated starch digestibility involved HPH-driven structural reorganization, which promoted the formation of a new densely ordered structure and crystalline barrier. This study provides theoretical support for the design of starch-based functional foods with anti-digestive properties.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"15 1","pages":""},"PeriodicalIF":8.5000,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Construction of OSA-starch and caffeic acid composite system driven by high pressure homogenization: Multiscale structural evolution and digestibility regulation mechanism\",\"authors\":\"Ran-Ran Deng, Ran Feng, Ran Meng, Si-Jie Wu, Han Tao, Bao Zhang\",\"doi\":\"10.1016/j.foodchem.2025.145568\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The effect of modification treatments on the structure and function of starch-polyphenol complexes has become a hot research topic. Therefore, this study aims to systematically investigate the structural reorganization and digestibility modulation of octenyl succinic anhydride modified rice starch (OR)-caffeic acid complexes (ORCA) under gradient high pressure homogenization (HPH) pressures (50, 80, and 110 MPa). HPH promoted the interaction between starch and CA compared to the non-HPH-treated samples. Among the HPH-treated samples, ORCA exhibited a more complete granular structure and thermal stability (311.65 °C) compared to the rice starch-CA complexes (RCA). Dual modification significantly improved resistant starch content. The underlying mechanism by which ORCA and HPH treatments regulated starch digestibility involved HPH-driven structural reorganization, which promoted the formation of a new densely ordered structure and crystalline barrier. This study provides theoretical support for the design of starch-based functional foods with anti-digestive properties.\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"15 1\",\"pages\":\"\"},\"PeriodicalIF\":8.5000,\"publicationDate\":\"2025-07-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1016/j.foodchem.2025.145568\",\"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://doi.org/10.1016/j.foodchem.2025.145568","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}

引用次数: 0

摘要

改性处理对淀粉-多酚配合物结构和功能的影响已成为研究的热点。因此，本研究旨在系统研究辛烯基丁二酸酐修饰大米淀粉(OR)-咖啡酸配合物（ORCA）在梯度高压均质（HPH）压力（50、80和110 MPa）下的结构重组和消化率调节。与未经HPH处理的样品相比，HPH促进了淀粉与CA之间的相互作用。在hph处理的样品中，ORCA比大米淀粉- ca配合物（RCA）具有更完整的颗粒结构和热稳定性（311.65 °C）。双重改性显著提高了抗性淀粉含量。ORCA和HPH处理调节淀粉消化率的潜在机制涉及HPH驱动的结构重组，促进了新的密集有序结构和晶体屏障的形成。本研究为淀粉基抗消化功能食品的设计提供了理论支持。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Construction of OSA-starch and caffeic acid composite system driven by high pressure homogenization: Multiscale structural evolution and digestibility regulation mechanism

查看原文本刊更多论文

Construction of OSA-starch and caffeic acid composite system driven by high pressure homogenization: Multiscale structural evolution and digestibility regulation mechanism

The effect of modification treatments on the structure and function of starch-polyphenol complexes has become a hot research topic. Therefore, this study aims to systematically investigate the structural reorganization and digestibility modulation of octenyl succinic anhydride modified rice starch (OR)-caffeic acid complexes (ORCA) under gradient high pressure homogenization (HPH) pressures (50, 80, and 110 MPa). HPH promoted the interaction between starch and CA compared to the non-HPH-treated samples. Among the HPH-treated samples, ORCA exhibited a more complete granular structure and thermal stability (311.65 °C) compared to the rice starch-CA complexes (RCA). Dual modification significantly improved resistant starch content. The underlying mechanism by which ORCA and HPH treatments regulated starch digestibility involved HPH-driven structural reorganization, which promoted the formation of a new densely ordered structure and crystalline barrier. This study provides theoretical support for the design of starch-based functional foods with anti-digestive properties.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

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.