Abstract：
To study the effect of starch-polyphenol interaction induced by different processing methods on digestion characteristics, a dynamic in vitro human gastrointestinal system was employed to investigate the digestive characteristics of lotus seed starch-epigallocatechin gallate (EGCG) complex (LS-EGCG) prepared by different processing methods. Digestion altered crystal structure, particle size, morphology, pH, starch hydrolysis, and EGCG content. Processing broke physical barriers, reducing particle size by enzyme erosion. Enzymatic hydrolysis gradually exposed EGCG, indicated by green fluorescence. Heat and high pressure treatments enhanced starch dissolution, increasing sugar accumulation and hydrolysis. However, ultrasonic-microwave and high pressure microfluidization treatments formed dense structures, decreasing hydrolysis rates. Overall, the complex formed by high pressure microfluidization showed better enzyme resistance. The results provide a scientific basis for the development of food with quality and functional properties.
摘要：
研究不同加工方法诱导的淀粉-多酚相互作用对消化特性的影响。采用动态体外人胃肠道系统研究了不同加工方法制备的莲子淀粉-表没食子儿茶素没食子酸酯（EGCG）复合物（LS-EGCG）的消化特性。消化改变了晶体结构，颗粒大小,形态学,pH值,淀粉水解，EGCG内容。加工打破了物理障碍，通过酶侵蚀减少颗粒大小。酶促水解逐渐暴露EGCG，绿色荧光表示。热处理和高压处理增强了淀粉溶解，增加糖的积累和水解。然而,超声-微波和高压微流化处理形成致密结构，降低水解速率。总的来说,高压微流化形成的复合物表现出更好的酶抗性。研究结果为开发具有品质和功能特性的食品提供了科学依据。
