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Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch—Chlorogenic Acid Complex
The effect of chlorogenic acid (CA) on the dielectric response of lotus seed starch (LS) after microwave treatment, the behavior and digestive characteristics of the resulting starch/chlorogenic acid complex (LS-CA) at different degrees of gelatinization and the inhibition of α-amylase by chlorogeni...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341038/ https://www.ncbi.nlm.nih.gov/pubmed/37444244 http://dx.doi.org/10.3390/foods12132506 |
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author | Jiang, Xiangfu Wang, Jianyi Li, Lanxin Zheng, Baodong Zheng, Shuyi Lu, Xu |
author_facet | Jiang, Xiangfu Wang, Jianyi Li, Lanxin Zheng, Baodong Zheng, Shuyi Lu, Xu |
author_sort | Jiang, Xiangfu |
collection | PubMed |
description | The effect of chlorogenic acid (CA) on the dielectric response of lotus seed starch (LS) after microwave treatment, the behavior and digestive characteristics of the resulting starch/chlorogenic acid complex (LS-CA) at different degrees of gelatinization and the inhibition of α-amylase by chlorogenic acid were investigated. The variation in dielectric loss factor, ε″, and dielectric loss tangent, tanδε, of the microwave thermal conversion indicated that LS-CA had a more efficient microwave-energy-to-thermal-energy conversion efficiency than LS. This gelatinized LS-CA to a greater extent at any given temperature between 65 and 85 °C than LS, and it accelerated the degradation of the starch crystalline structure. The greater disruption of the crystal structure decreased the bound water content and increased the thermal stability of LS-CA compared to LS. The simulated in vitro digestion found that the presence of the LS-CA complex improved the slow-digestion property of lotus seed starch by increasing its content of resistant and slowly digested starch. In addition, the release of chlorogenic acid during α-amylase hydrolysis further slowed starch digestion by inhibiting α-amylase activity. These findings provide a foundation for understanding the correlation between the complex behavior and digestive properties of naturally polyphenol-rich, starch-based foods, such as LS, under microwave treatment, which will facilitate the development of starch-based foods with tailored digestion rates, lower final degrees of hydrolysis and glycemic indices. |
format | Online Article Text |
id | pubmed-10341038 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-103410382023-07-14 Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch—Chlorogenic Acid Complex Jiang, Xiangfu Wang, Jianyi Li, Lanxin Zheng, Baodong Zheng, Shuyi Lu, Xu Foods Article The effect of chlorogenic acid (CA) on the dielectric response of lotus seed starch (LS) after microwave treatment, the behavior and digestive characteristics of the resulting starch/chlorogenic acid complex (LS-CA) at different degrees of gelatinization and the inhibition of α-amylase by chlorogenic acid were investigated. The variation in dielectric loss factor, ε″, and dielectric loss tangent, tanδε, of the microwave thermal conversion indicated that LS-CA had a more efficient microwave-energy-to-thermal-energy conversion efficiency than LS. This gelatinized LS-CA to a greater extent at any given temperature between 65 and 85 °C than LS, and it accelerated the degradation of the starch crystalline structure. The greater disruption of the crystal structure decreased the bound water content and increased the thermal stability of LS-CA compared to LS. The simulated in vitro digestion found that the presence of the LS-CA complex improved the slow-digestion property of lotus seed starch by increasing its content of resistant and slowly digested starch. In addition, the release of chlorogenic acid during α-amylase hydrolysis further slowed starch digestion by inhibiting α-amylase activity. These findings provide a foundation for understanding the correlation between the complex behavior and digestive properties of naturally polyphenol-rich, starch-based foods, such as LS, under microwave treatment, which will facilitate the development of starch-based foods with tailored digestion rates, lower final degrees of hydrolysis and glycemic indices. MDPI 2023-06-28 /pmc/articles/PMC10341038/ /pubmed/37444244 http://dx.doi.org/10.3390/foods12132506 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Jiang, Xiangfu Wang, Jianyi Li, Lanxin Zheng, Baodong Zheng, Shuyi Lu, Xu Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch—Chlorogenic Acid Complex |
title | Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch—Chlorogenic Acid Complex |
title_full | Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch—Chlorogenic Acid Complex |
title_fullStr | Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch—Chlorogenic Acid Complex |
title_full_unstemmed | Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch—Chlorogenic Acid Complex |
title_short | Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch—Chlorogenic Acid Complex |
title_sort | microwave-induced behavior and digestive properties of the lotus seed starch—chlorogenic acid complex |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341038/ https://www.ncbi.nlm.nih.gov/pubmed/37444244 http://dx.doi.org/10.3390/foods12132506 |
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