期刊
FOOD CHEMISTRY
卷 297, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.124992
关键词
High hydrostatic pressure; Physicochemical properties; Non-inclusive complexes; Dynamic in vitro rat stomach-duodenum model; Slow digestion properties; Lotus seed starch; Green tea polyphenols; V-type inclusion complex
资金
- FAFU Funds for scientific and technological innovation [CXZX2018061]
- FAFU Funds for Distinguished Young Scientists [xjq201618]
- Research Fund of Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology [KF03]
- Open Fund of Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch [FJDF201806]
Complex starch is gaining research attention due to its unique physicochemical and functional properties. In this study, the effects of green tea polyphenols on the properties and digestion of lotus seed starch under high hydrostatic pressure were investigated. The particle size, swelling power, solubility, crystallization, morphology and thermal properties of lotus seed starch were affected by green tea polyphenols. These may be due to the formation of non-inclusive complexes between lotus seed starch and green tea polyphenols. The morphology and green tea polyphenols distribution of the complexes were determined by scanning electron microscopy and confocal laser scanning microscopy. In addition, slow digestion properties of starch were realized under a dynamic in vitro rat stomach-duodenum model and the erosion of granules by amylase gradually decreased by scanning electron microscopy. Furthermore, green tea polyphenols were shown to be able to form V-type inclusion complex with amylose via high hydrostatic pressure.
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