Both alkyl chain length and V-amylose structure affect the structural and digestive stability of amylose-alkylresorcinols inclusion complexes

Alkylresorcinols (ARs) are a group of bioactive phenolic lipids and mostly concentrated in the bran of whole grains. In this study, the influences of alkyl chain length of ARs and V-amylose structure on the stability of Vamylose-ARs inclusion complexes were characterized. On the one hand, X-ray diffraction (XRD), differential scanning calorimetry (DSC), and in vitro digestion studies of complexes showed that the crystallinity, thermostability, and digestion resistance of V-amylose-ARs inclusion complexes increased with increasing alkyl chain length of ARs. On the other hand, V6-amylose-ARs inclusion complexes displayed the strongest thermostability, the highest crystallinity, and the lowest digestibility compared to V7-amylose-ARs inclusion complexes and V8amylose-ARs inclusion complexes. It could be concluded that both the helical structure of hydrated V6-amylose and ARs with longer alkyl chain stabilized the structure and stability of the inclusion complexes. This work could pave a way to develop bioactive cereal foods with high bioaccessibility of ARs.

Automated summary

This study investigated the influence of alkyl chain length of alkylresorcinols (ARs) and the V-amylose structure on the stability of V-amylose-ARs inclusion complexes. The results showed that the stability, crystallinity, and digestion resistance of the complexes increased with increasing alkyl chain length of ARs. V6-amylose-ARs inclusion complexes exhibited the highest stability, crystallinity, and lowest digestibility compared to other complexes.