Effects and mechanism of high-pressure homogenization on the characterization and digestion behavior of lotus seed starch–green tea polyphenol complexes. (June 2019)

• Record Type: Journal Article
• Authors: Zhao, Beibei; Wang, Bailong; Zheng, Baodong; Chen, Liding; Guo, Zebin
• Is Part Of: Journal of functional foods. Volume 57(2019)
• Page Start: 173
• Page End: 181
• Publication Date: 2019-06
• Subjects: High-pressure homogenization -- Physicochemical properties -- V-type inclusion complex -- DIVRSD model -- Lower digestion efficiency; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2019.04.016
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: Highlights: V-type amylose inclusion complexes formed. SEM and CLSM showed difference in morphology of non-inclusive complexes and V-type inclusion complex. Distribution model of the two complexes were given. DIVRSD model was used for bionic digestion. Slow digestibility of LS was achieved and SEM showed gradual improvement in residues morphology. Abstract: Lotus seed starch (LS) suspensions (3%, w/v) with added green tea polyphenols (GTPs; 10%, w/w) were subjected to five passes of high-pressure homogenization (HPH). The effects of HPH treatment on the physicochemical properties of the LS–GTP system were studied. GTPs affected the physicochemical properties of starch (granule size, crystallization, morphology, and thermal properties) to varying degrees depending on the pressure of HPH. LS-GTP complexes exhibited a C-type crystalline structure and showed a "reticular" surface structure at <150 MPa, called non-inclusive complex. More complexes with ordered V-type crystalline host lattice formed at >150 MPa, with an irregular "flower-like" structures formed by many small spherical crystalline, called V-type inclusion complexes. Furthermore, the complexes on the surface of starch granules acting as a barrier against enzyme contact with the substrate and displayed a strong enzymatic resistance via a dynamic in vitro rat stomach–duodenum (DIVRSD) model.