The starch-polyphenol inclusion complex:Preparation,characterization and digestion  

作　　者：Nan Deng Xiaofang Bian Shunjing Luo Chengmei Liu Xiuting Hu 

机构地区：[1]State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang,330047,China

出　　处：《Food Bioscience》2023年第3期1444-1451,共8页食品生物科学（英文）

基　　金：financially supported by the National Natural Science Foundation of China(31972026);“Shuangqian Project”of Jiangxi Province,and Training plan for academic and technical leaders of major disciplines in Jiangxi Province-Young Talents Project(20212BCJ23037).

摘　　要：Debranched rice starch and different polyphenols,including genistein,quercetin,naringin,gallic acid,ferulic acid and caffeic acid,formed the V-type inclusion complex,which was confirmed by diffraction peaks at 7.5°,13.0°and 20.0°and the presence of the endothermic peak during DSC analysis.Moreover,the inhibitory effect of polyphenols onα-amylase was in the order of quercetin>genistein>gallic acid=ferulic acid>naringin=caffeic acid,and their inhibitory effect on amyloglucosidase was in the order of quercetin=naringin>gallic acid>caffeic acid=genistein>ferulic acid.The starch-genistein and starch-naringin complexes had the highest polyphenol content,followed by the starch-ferulic acid complex,the starch-caffeic acid complex,the starch-quercetin complex and the starch-gallic acid complex.The resistant starch content of starch-genistein,starch-quercetin,starch-naringin,starch-gallic acid,starch-ferulic acid and starch-caffeic acid complexes was 72.49%,79.86%,68.82%,60.96%,71.06%and 71.24%,respectively.These results suggested that these starch-polyphenol inclusion complexes were highly resistant to digestion.Particularly,the starch-quercetin complex was the most resistant,which might be due to that its highest crystallinity and the strongest inhibitory effect of quercetin on amylases.

关 键 词：The starch-polyphenol inclusion complex V-type crystalline DIGESTION 

分 类 号：TS201[轻工技术与工程—食品科学]