Abstract：
The physicochemical properties of starch and phenolic acid (PA) complexes largely depend on the effect of non-covalent interactions on the microstructure of starch. However, whether there are differences and commonalities in the interactions between various types of PAs and starch remains unclear. The physicochemical properties and digestive characteristics of the complexes were investigated by pre-gelatinization of 16 structurally different PAs and pullulanase-modified rice starches screened. FT-IR and XRD results revealed that PA complexed with debranched rice starch (DRS) through hydrogen bonding and hydrophobic interaction. Benzoic/phenylacetic acid with polyhydroxy groups could enter the helical cavities of the starch chains to promote the formation of V-shaped crystals, and cinnamic acid with p-hydroxyl structure acted between starch chains in a bridging manner, both of which increased the relative crystallinity of DRS, with DRS-ellagic acid increasing to 20.03 %. The digestion and hydrolysis results indicated that the acidification and methoxylation of PA synergistically decreased the enzyme activity leading to a decrease in the digestibility of the complexes, and the resistant starch content of the DRS-vanillic acid complexes increased from 28.27 % to 71.67 %. Therefore, the selection of structurally appropriate PAs can be used for the targeted preparation of starch-based foods and materials.
摘要：
淀粉和酚酸（PA）配合物的理化性质在很大程度上取决于非共价相互作用对淀粉微观结构的影响。然而,是否有不同类型的PA和淀粉之间的相互作用的差异和共性仍不清楚。通过对筛选的16种结构不同的PAs和支链淀粉酶改性水稻淀粉进行预糊化，研究了配合物的理化性质和消化特性。FT-IR和XRD结果表明，PA通过氢键和疏水相互作用与脱支大米淀粉（DRS）络合。具有多羟基的苯甲酸/苯乙酸可以进入淀粉链的螺旋腔，促进V形晶体的形成，具有对羟基结构的肉桂酸以桥接方式在淀粉链之间起作用，两者都增加了DRS的相对结晶度，DRS-鞣花酸增加到20.03%。消化和水解结果表明，PA的酸化和甲氧基化协同降低了酶活性，导致复合物的消化率降低，DRS-香草酸复合物的抗性淀粉含量从28.27%增加到71.67%。因此,结构上合适的PA的选择可用于淀粉基食品和材料的靶向制备。
