In this study, rice-phenolic acid complexes were prepared by processing rice kernels in chlorogenic acid (CGA) solutions of different concentrations, followed by heating at different adsorption times. An adsorption treatment of 80 °C for 3 h effectively enhanced the complexation of rice samples with CGA (3.86 mg/g) and imparted antioxidant capacities to the complex. An apparent interaction between CGA and rice starch molecules was suggested by electrospray ionization mass spectrometry analysis. Our results revealed that rice samples were functionalized with CGA by modifying their physicochemical properties by increasing swelling ability (9.1%) and breakdown value (24.7%), and retarding retrogradation (−9.8%). The complexation of rice with a high dose of CGA could significantly reduce in vitro and in vivo starch digestibility by 41.9% and 23.0%, respectively, relative to control. This treatment is considered a potential way to confer rice with an increased resistance to digestion, along with desirable pasting properties.

中文翻译：

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通过与绿原酸的相互作用增强了水稻籽粒对淀粉分解的抗性

在这项研究中，通过在不同浓度的绿原酸（CGA）溶液中处理米粒，然后在不同的吸附时间下加热，来制备米-酚酸复合物。80°C的吸附处理3 h​​有效地增强了大米样品与CGA（3.86 mg / g）的络合度，并赋予了络合物抗氧化能力。电喷雾电离质谱分析表明，CGA和大米淀粉分子之间存在明显的相互作用。我们的结果表明，通过提高溶胀能力（9.1％）和分解值（24.7％）和延缓回生（-9.8％）来改变稻米的理化特性，从而使稻米样品具有CGA功能。大剂量CGA与大米的络合可显着降低淀粉在体内外的消化率，分别为41.9％和23.0％，分别相对于控制。这种处理被认为是赋予大米抗消化性以及期望的糊化特性的潜在方法。