Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour. (July 2021)

• Record Type: Journal Article
• Authors: Zheng, Yuxue; Yin, Xiuxiu; Kong, Xiangli; Chen, Shiguo; Xu, Enbo; Liu, Donghong; Ogawa, Yukiharu; Ye, Xingqian; Tian, Jinhu
• Is Part Of: Food hydrocolloids. Volume 116(2021)
• Publication Date: 2021-07
• Subjects: Rice flour -- Chlorogenic acid -- Extrusion -- Physicochemical property digestibility; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2021.106652
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: To investigate how chlorogenic acid (CHA) affects the physicochemical properties and hydrolysis of rice flour during extrusion. CHA was extruded with rice flour through a twin-screw extruder at different concentrations (0–2.0%), and the physicochemical properties of the extrudates, including crystallinity, pasting properties and CHA binding, were characterized through X-ray diffraction, Fourier-transform infrared spectroscopy, Rapid Visco Analyzer and ultraviolet spectrophotometer. Particularly, starch hydrolysis and the release of CHA were also evaluated through enzymatic hydrolysis and high-performance liquid chromatography. Results indicated that the addition of CHA promoted the formation of V-type crystals and increased the orderliness of the complexes. The maximum binding amount of CHA in extrudates was 10.98 mg/g without any isomerization or degradation. Additionally, the rapidly digestive starch (RDS) decreased markedly (down to 41.28 ± 2.66%), and there was a pronounced increase in resistant starch (RS), which varied from 10.28 ± 2.62 to 31.16 ± 0.50% in different extrudates. Our results indicated that CHA yielded a negative effect on starch hydrolysis and might provide basic guidance for the application of CHA to healthy starchy food processing in the future. Graphical abstract: Image 1 Highlights: Chlorogenic acid enhanced the crystalline of rice starch. Chlorogenic acid mainly bound with rice starch through hydrogen bonds. Chlorogenic acid reduced the enzymatical hydrolysis of starch significantly.