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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #368946

Research Project: Adding Value to Plant-Based Waste Materials through Development of Novel, Healthy Ingredients and Functional Foods

Location: Healthy Processed Foods Research

Title: Interactions in starch co-gelatinized with phenolic compound systems: effect of complexity of phenolic compounds and amylose content of starch

item LIU, BO - Jiangnan University
item FANG, ZHONG - Jiangnan University
item Yokoyama, Wallace - Wally
item HUANG, DEJIAN - National University Of Singapore
item ZHU, SONG - Jiangnan University
item LI, YUE - Jiangnan University

Submitted to: Carbohydrate Polymers
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/17/2020
Publication Date: 6/21/2020
Citation: Liu, B., Fang, Z., Yokoyama, W.H., Huang, D., Zhu, S., Li, Y. 2020. Interactions in starch co-gelatinized with phenolic compound systems: effect of complexity of phenolic compounds and amylose content of starch. Carbohydrate Polymers. 247. Article 116667.

Interpretive Summary: Starch is composed of glucose chains that exist in linear or branched forms called amylose and amylopectin, respectively. Digestion results in absorption of glucose and in diabetics must be controlled. In this study we found that phenolic compounds in foods interact with amylose to increase its digestibility and possibility of more rapidly absorbed glucose.

Technical Abstract: Abstract: Maize starches of different amylose content were co-gelatinized with three phenolic compounds (caffeic acid, quercetin and epigallocatechin gallate), respectively. Thermogravimetric analysis showed that the decomposition temperature of waxy maize starch was increased by caffeic acid after gelatinization, while that of normal maize starch and high amylose starch were decreased. Meanwhile, the more complex of the phenolic compounds (epigallocatechin gallate), the lower the decomposition temperature of the normal maize starch. Addition of 10% (w/w) caffeic acid increased short range molecular interactions as determined by 1045/1022 cm-1 value for waxy maize starch but decreased for normal maize starch and high amylose maize starch. This result suggested that caffeic acid forms H-bonds with amylose that prevented the formation of helices, leading to decreased ordered structures. V-type inclusion complexes were not formed as shown by X-ray diffraction spectra. Starch interactions reduced the electron density of phenolic 1H as shown by the upfield shift of all phenolic 1H by 1H nuclear magnetic resonance. The 13C nuclear magnetic resonance indicated that that all hydroxyls of caffeic acid and epigallocatechin gallate form H-bonds, hydroxyl at C-4' of quercetin had priority to form H-bonds. 13Ccross-polarization/magic angle spinning (13C-CP/MAS) confirmed that caffeic acid induced more single helix of starch than quercetin orepigallocatechin gallate.