Regulating the physicochemical, structural characteristics and digestibility of potato starch by complexing with different phenolic acids

Mao, Shuifang; Ren, Yanming; Ye, Xingqian; Kong, Xiangli; Tian, Jinhu

doi:10.1016/j.ijbiomac.2023.127474

Cited by 7 publications

(3 citation statements)

References 73 publications

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“…Binding with polyphenols may disturb the dense porous network structure of native starch gels, causing them to become loosely structured with irregular fragments. The higher number of hydroxyl groups in the polyphenols intensifies the disruption [42]. Furthermore, the presence of more hydroxyl groups on the phenolic component facilitates its interaction with starch by occupying more binding sites on the starch chain, thereby modifying the short-range ordered structures of starch [42,43].…”

Section: Number Of Hydroxyl Groupsmentioning

confidence: 99%

“…The higher number of hydroxyl groups in the polyphenols intensifies the disruption [42]. Furthermore, the presence of more hydroxyl groups on the phenolic component facilitates its interaction with starch by occupying more binding sites on the starch chain, thereby modifying the short-range ordered structures of starch [42,43]. The change in starch structure determines the extent to which the physiochemical properties of the starch are altered, such as rheology, gelatinization, and retrogradation [42][43][44].…”

Section: Number Of Hydroxyl Groupsmentioning

confidence: 99%

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Formation and Application of Starch–Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics

Wu,

Liu,

Jia

et al. 2024

Foods

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Understanding the nuanced interplay between plant polyphenols and starch could have significant implications. For example, it could lead to the development of tailor-made starches for specific applications, from bakinag and brewing to pharmaceuticals and bioplastics. In addition, this knowledge could contribute to the formulation of functional foods with lower glycemic indexes or improved nutrient delivery. Variations in the complexes can be attributed to differences in molecular weight, structure, and even the content of the polyphenols. In addition, the unique structural characteristics of starches, such as amylose/amylopectin ratio and crystalline density, also contribute to the observed effects. Processing conditions and methods will always alter the formation of complexes. As the type of starch/polyphenol can have a significant impact on the formation of the complex, the selection of suitable botanical sources of starch/polyphenols has become a focus. Spectroscopy coupled with chemometrics is a convenient and accurate method for rapidly identifying starches/polyphenols and screening for the desired botanical source. Understanding these relationships is crucial for optimizing starch-based systems in various applications, from food technology to pharmaceutical formulations.

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Section: Number Of Hydroxyl Groupsmentioning

confidence: 99%

Section: Number Of Hydroxyl Groupsmentioning

confidence: 99%

Formation and Application of Starch–Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics

Wu,

Liu,

Jia

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…Different forms of starch in foods and novel food processing, with respect to its digestibility, have received tremendous research focus [9] as the microstructure of starch has a great influence on its digestibility [10]. Starch multi-scale structures, including the amylose/amylopectin ratio, fine structures of amylose and amylopectin, short-range ordered structures, helical structures, crystalline features, lamellar structures and morphology, are factors that determine enzyme binding and catalyzation with starch in the human diet [11][12][13]. This Special Issue introduces the latest research, using a variety of raw materials for analysis, on the physical and chemical properties of starch after modification, intrinsic structure changes after extraction and modification methods, and starch's digestive and anti digestive properties.…”

Section: Introductionmentioning

confidence: 99%