期刊
FOOD HYDROCOLLOIDS
卷 130, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2022.107714
关键词
Dandelion flavonoids; Potato starch; In vitro digestibility; Physicochemical properties; Interactions; Gelatinization
资金
- National Natural Science Foundation of China [22078212]
- Natural Science Foundation of the Jiangsu Higher Education Institutions of China [19KJD550001]
Flavonoids extracted from a potential edible dandelion were found to have a high level of pancreatic alpha-amylase inhibitory activity. The addition of dandelion flavonoids hindered the digestion of starch, resulting in an increase in resistant starch content. This study suggests that dandelion flavonoids can potentially be used as a functional additive for low glycemic index diets.
Flavonoids extracted from a potential edible dandelion were found to exhibit a high level of pancreatic alpha-amylase inhibitory activity. However, the effects of dandelion flavonoids on starch physicochemical properties and in vitro digestibility have not yet been examined. This study investigated the crystalline characteristics, infrared spectrum, rheology, thermal behavior and microstructure, and enzymatic hydrolysis of cooked potato starch in the presence of dandelion flavonoids, aiming to quantify the interactions between starch and dandelion flavonoids. The textural parameters and moduli of cooked starch pastes decreased significantly with the addition of flavonoids. Compared with the pure starch paste, the starch-flavonoids complex pastes exhibited a looser gel network structure. The digestion rate coefficient (k) and terminal digestibility (C infinity) were significantly decreased from 0.119 to 0.083 1/min and 94.6% - 75.8%, respectively, resulting in a significant increase in resistant starch (RS) content in the presence of 10% dandelion flavonoids. The decline in the rate and extent of starch hydrolysis was mainly attributed to the interaction between starch and dandelion flavonoids through non-covalent bonding, as evidenced by XRD and FT-IR data. The interaction might hinder starch digestion by limiting the availability of starch substrate to amylase, as well as restricting gelatinization of starch granules during cooking, which were supported by the increased crystallinity, higher gelatinization temperatures and enthalpy change with flavonoids addition. The present study demonstrates that dandelion flavonoids can potentially be used as a functional additive for making low glycemic index (GI) diets for managing human health.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据