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Insights into the effects of caffeic acid and amylose on in vitro digestibility of maize starch-caffeic acid complex.
International Journal of Biological Macromolecules ( IF 8.2 ) Pub Date : 2020-06-25 , DOI: 10.1016/j.ijbiomac.2020.06.200
Meijun Han 1 , Wenjun Bao 1 , Yanwen Wu 2 , Jie Ouyang 1
Affiliation  

Starch digestibility can be decreased by phenolic acids. The physicochemical and digestive properties of high-amylose maize starch, normal maize starch (NMS) and waxy maize starch (WMS) complexed with caffeic acid (CA) were investigated to determine the effects of CA and amylose on starch digestibility. CA inhibited the activity of α-glucosidase and α-amylase in a dose-dependent manner. The inhibitory effect of CA on α-glucosidase was reversible and anti-competitive, while that on α-amylase was irreversible. With the increase of the amylose content in starches, the complexing index of starch-CA decreased, while the relative crystallinity increased. The crystallinity of all three starches decreased after incorporating CA, and the hydroxyl peak in the 1H-NMR spectrum of the WMS-CA complex increased significantly. The resistant starch content of the WMS-CA and NMS-CA complexes increased significantly compared with the control. The inhibitory effect of CA on amylolytic enzymes played a major role and the change of starch structure exhibited a minor role in the digestibility of the maize starch-CA complexes.



中文翻译:

了解咖啡酸和直链淀粉对玉米淀粉-咖啡酸复合物体外消化率的影响。

酚酸可降低淀粉的消化率。研究了高直链玉米淀粉,普通玉米淀粉(NMS)和蜡质玉米淀粉(WMS)与咖啡酸(CA)的复合物的理化和消化特性,以确定CA和直链淀粉对淀粉消化率的影响。CA以剂量依赖性方式抑制α-葡萄糖苷酶和α-淀粉酶的活性。CA对α-葡糖苷酶的抑制作用是可逆的和反竞争的,而对α-淀粉酶的抑制作用是不可逆的。随着淀粉中直链淀粉含量的增加,淀粉-CA的配合指数降低,而相对结晶度增加。所有三种淀粉的结晶结合CA之后下降,而在羟基峰1WMS-CA复合物的1 H-NMR谱显着增加。与对照相比,WMS-CA和NMS-CA复合物的抗性淀粉含量显着增加。CA对淀粉分解酶的抑制作用起主要作用,而淀粉结构的改变在玉米淀粉-CA复合物的消化率中显示出次要作用。

更新日期:2020-07-02
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