数字农科院2.0

Effect of ethanol addition on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes

文献类型: 外文期刊

作者: Libo Wang;Yilin Huang;Yanjuan Ren;Haoran Wang;Yue Ding;Guangyue Ren;Tongtong Wang;Zaigui Li;Ju Qiu

作者机构:

关键词: Binding site;Crystalline structure;Ethanol;Phenolics;Slowly digestible starch;Starch morphology

期刊名称: Food Chemistry

ISSN: 0308-8146

年卷期: 2024 年 451 卷

页码:

收录情况: SCIE(2024版) ; ; EI(2024版)

摘要: The effects of ethanol on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes (e-TBSQ and e-TBSR) were investigated. Ethanol restricted the gelatinization of Tartary buckwheat starch (TBS), which resulted an increase in ∆H, G' and G" as well as a decrease in apparent viscosity of e-TBSQ and e-TBSR. The particle size, scanning electron microscopy and X-ray diffraction results showed that ethanol influenced the morphological structure of TBS granules and the starch crystalline structure in e-TBSQ and e-TBSR changed from B-type to V-type when the ethanol concentration was 25%. Saturation transfer difference-nuclear magnetic resonance results revealed that ethanol weakened the binding ability of quercetin/rutin to TBS in e-TBSQ and e-TBSR, leading to a change in the binding site on the quercetin structural unit. The residual ungelatinized TBS granules in e-TBSQ and e-TBSR induced a high slowly digestible starch content, and thus displayed a “resistant-to-digestion”.

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