Synergistic Effect of Extrusion and Polyphenol Treatment on Physicochemical Properties and Structural Characteristics of Corn Starch
In order to investigate the synergistic effect of extrusion and polyphenol treatment on the physicochemical and structural characteristics of corn starch (CS), four polyphenols (ferulic acid, gallic acid, quercetin and curcumin) were selected in this study. The solubility, swelling power, pasting pr...
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China Food Publishing Company
2024-11-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-023.pdf |
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| author | XIAO Zhigang, LI Fan, WANG Kexin, YU Xiaoshuai, MA Yuxin, BI Chonghui, WANG Li, WANG Na, WANG Peng |
| author_facet | XIAO Zhigang, LI Fan, WANG Kexin, YU Xiaoshuai, MA Yuxin, BI Chonghui, WANG Li, WANG Na, WANG Peng |
| author_sort | XIAO Zhigang, LI Fan, WANG Kexin, YU Xiaoshuai, MA Yuxin, BI Chonghui, WANG Li, WANG Na, WANG Peng |
| collection | DOAJ |
| description | In order to investigate the synergistic effect of extrusion and polyphenol treatment on the physicochemical and structural characteristics of corn starch (CS), four polyphenols (ferulic acid, gallic acid, quercetin and curcumin) were selected in this study. The solubility, swelling power, pasting properties, thermal characteristics, antioxidant capacity, in vitro digestibility and crystal structure of the extruded CS with polyphenols were evaluated. The results showed that extrusion combined with polyphenol treatment resulted in an increase in the solubility, swelling power and pasting temperature of CS, and a decrease in the gelatinization enthalpy, peak viscosity and setback value, as well as a significant improvement in the scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation and anti-digestive properties. The binding of polyphenols to CS was dominated by hydrogen bonding during the extrusion process, leading to a decrease in the short-range orderliness of CS and eventually the formation of a special V-shaped crystal structure. After the combined treatment, the structure of CS became denser as observed by scanning electron microscope (SEM). This study provides theoretical guidance for the application of polyphenols in extruded starch-based functional foods. |
| format | Article |
| id | doaj-art-12bf94ed55c84920a9722c67fd85dbea |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-12bf94ed55c84920a9722c67fd85dbea2024-11-28T05:13:07ZengChina Food Publishing CompanyShipin Kexue1002-66302024-11-01452219920610.7506/spkx1002-6630-20240519-159Synergistic Effect of Extrusion and Polyphenol Treatment on Physicochemical Properties and Structural Characteristics of Corn StarchXIAO Zhigang, LI Fan, WANG Kexin, YU Xiaoshuai, MA Yuxin, BI Chonghui, WANG Li, WANG Na, WANG Peng0(1. College of Grain, Shenyang Normal University, Shenyang 110034, China; 2. College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 3. College of Food, Shenyang Agricultural University, Shenyang 110866, China; 4. Light Industry College of Liaoning University, Shenyang 110136, China)In order to investigate the synergistic effect of extrusion and polyphenol treatment on the physicochemical and structural characteristics of corn starch (CS), four polyphenols (ferulic acid, gallic acid, quercetin and curcumin) were selected in this study. The solubility, swelling power, pasting properties, thermal characteristics, antioxidant capacity, in vitro digestibility and crystal structure of the extruded CS with polyphenols were evaluated. The results showed that extrusion combined with polyphenol treatment resulted in an increase in the solubility, swelling power and pasting temperature of CS, and a decrease in the gelatinization enthalpy, peak viscosity and setback value, as well as a significant improvement in the scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation and anti-digestive properties. The binding of polyphenols to CS was dominated by hydrogen bonding during the extrusion process, leading to a decrease in the short-range orderliness of CS and eventually the formation of a special V-shaped crystal structure. After the combined treatment, the structure of CS became denser as observed by scanning electron microscope (SEM). This study provides theoretical guidance for the application of polyphenols in extruded starch-based functional foods.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-023.pdfpolyphenols; corn starch; structural characteristics; antioxidant properties; in vitro digestibility |
| spellingShingle | XIAO Zhigang, LI Fan, WANG Kexin, YU Xiaoshuai, MA Yuxin, BI Chonghui, WANG Li, WANG Na, WANG Peng Synergistic Effect of Extrusion and Polyphenol Treatment on Physicochemical Properties and Structural Characteristics of Corn Starch Shipin Kexue polyphenols; corn starch; structural characteristics; antioxidant properties; in vitro digestibility |
| title | Synergistic Effect of Extrusion and Polyphenol Treatment on Physicochemical Properties and Structural Characteristics of Corn Starch |
| title_full | Synergistic Effect of Extrusion and Polyphenol Treatment on Physicochemical Properties and Structural Characteristics of Corn Starch |
| title_fullStr | Synergistic Effect of Extrusion and Polyphenol Treatment on Physicochemical Properties and Structural Characteristics of Corn Starch |
| title_full_unstemmed | Synergistic Effect of Extrusion and Polyphenol Treatment on Physicochemical Properties and Structural Characteristics of Corn Starch |
| title_short | Synergistic Effect of Extrusion and Polyphenol Treatment on Physicochemical Properties and Structural Characteristics of Corn Starch |
| title_sort | synergistic effect of extrusion and polyphenol treatment on physicochemical properties and structural characteristics of corn starch |
| topic | polyphenols; corn starch; structural characteristics; antioxidant properties; in vitro digestibility |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-023.pdf |
| work_keys_str_mv | AT xiaozhiganglifanwangkexinyuxiaoshuaimayuxinbichonghuiwangliwangnawangpeng synergisticeffectofextrusionandpolyphenoltreatmentonphysicochemicalpropertiesandstructuralcharacteristicsofcornstarch |