Multi-scale structural influence of starch on their interaction of caffeic acid and starch after freeze-thaw: Taking potato starch and lotus seed starch as examples.
Renjie Zhao, Jia Yao, Chi Li, Qiannan Liu, Wei Liu, Liang Zhang, Zhenzhen Zhang, Ruixuan Zhao, Honghai Hu
{"title":"Multi-scale structural influence of starch on their interaction of caffeic acid and starch after freeze-thaw: Taking potato starch and lotus seed starch as examples.","authors":"Renjie Zhao, Jia Yao, Chi Li, Qiannan Liu, Wei Liu, Liang Zhang, Zhenzhen Zhang, Ruixuan Zhao, Honghai Hu","doi":"10.1016/j.ijbiomac.2024.137997","DOIUrl":null,"url":null,"abstract":"<p><p>Interactions between polyphenols and starch affect the quality of starch-based products. In this study, we investigated the interaction between caffeic acid (CA) and starches with different structures (lotus seed starch (LSS) and potato starch (PS)) after freeze-thaw, and the effects of CA on the physicochemical properties of starch. The results show that CA has distinct effects on starch, driven by differences in the multiscale structure. LSS exhibited a stronger binding capacity to CA based on complexing index and iodine binding analysis. Hydrogen bonding was identified as the primary driving force between CA and starch chains of LSS and PS supported by Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD). After addition of CA, the thermodynamic parameters and swelling power of LSS increased, whereas those of PS decreased, which was attributed to variations in the interactions between the -OH groups of CA and amylopectin/amylose through hydrogen bonding. Rheological, textural, and microstructural analyses revealed that CA decreased the viscoelasticity, gelation ability, textural characteristics of both starch gels, and disrupted the starch gel network, with LSS being the most affected. This study provides a theoretical basis for adjusting the quality of frozen starch-based foods based on the interactions between polyphenols and starch.</p>","PeriodicalId":333,"journal":{"name":"International Journal of Biological Macromolecules","volume":" ","pages":"137997"},"PeriodicalIF":7.7000,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Biological Macromolecules","FirstCategoryId":"92","ListUrlMain":"https://doi.org/10.1016/j.ijbiomac.2024.137997","RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/11/23 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Interactions between polyphenols and starch affect the quality of starch-based products. In this study, we investigated the interaction between caffeic acid (CA) and starches with different structures (lotus seed starch (LSS) and potato starch (PS)) after freeze-thaw, and the effects of CA on the physicochemical properties of starch. The results show that CA has distinct effects on starch, driven by differences in the multiscale structure. LSS exhibited a stronger binding capacity to CA based on complexing index and iodine binding analysis. Hydrogen bonding was identified as the primary driving force between CA and starch chains of LSS and PS supported by Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD). After addition of CA, the thermodynamic parameters and swelling power of LSS increased, whereas those of PS decreased, which was attributed to variations in the interactions between the -OH groups of CA and amylopectin/amylose through hydrogen bonding. Rheological, textural, and microstructural analyses revealed that CA decreased the viscoelasticity, gelation ability, textural characteristics of both starch gels, and disrupted the starch gel network, with LSS being the most affected. This study provides a theoretical basis for adjusting the quality of frozen starch-based foods based on the interactions between polyphenols and starch.
多酚与淀粉之间的相互作用会影响淀粉基产品的质量。本研究探讨了咖啡酸（CA）与不同结构的淀粉（莲子淀粉（LSS）和马铃薯淀粉（PS））在冻融后的相互作用，以及 CA 对淀粉理化性质的影响。结果表明，CA 对淀粉的影响是由多尺度结构的差异引起的。根据络合指数和碘结合分析，LSS 与 CA 的结合能力更强。傅里叶变换红外光谱（FTIR）和 X 射线衍射（XRD）证实，氢键是 CA 与 LSS 和 PS 淀粉链之间的主要驱动力。添加 CA 后，LSS 的热力学参数和膨胀力增加，而 PS 的热力学参数和膨胀力降低，这归因于 CA 的 -OH 基团与直链淀粉/淀粉之间通过氢键相互作用的变化。流变学、纹理和微结构分析表明，CA降低了两种淀粉凝胶的粘弹性、凝胶能力和纹理特征，破坏了淀粉凝胶网络，其中LSS受到的影响最大。这项研究为根据多酚和淀粉之间的相互作用调整速冻淀粉基食品的质量提供了理论依据。
期刊介绍：
The International Journal of Biological Macromolecules is a well-established international journal dedicated to research on the chemical and biological aspects of natural macromolecules. Focusing on proteins, macromolecular carbohydrates, glycoproteins, proteoglycans, lignins, biological poly-acids, and nucleic acids, the journal presents the latest findings in molecular structure, properties, biological activities, interactions, modifications, and functional properties. Papers must offer new and novel insights, encompassing related model systems, structural conformational studies, theoretical developments, and analytical techniques. Each paper is required to primarily focus on at least one named biological macromolecule, reflected in the title, abstract, and text.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
