The phenolics from sea buckthorn (SP) exert various physiological functions. This study examined the interactions of SP on the digestive and physicochemical properties of rice (RS) and wheat starch (WS), as well as the stability of starch-phenolics during digestion. The predominant phenolics from SP were syringic acid (22.14%), gallic acid (15.23%), and catechin (11.45%). The addition of SP manipulated the rheology of starch pastes and affected the rearrangement and multi-scale structures of starch gels. Fourier transform infrared spectroscopy and X-ray diffraction revealed that SP interacted with starch mainly through non-covalent hydrogen bonds, leading to a loose starch gel structure. The content of rapidly digestible starch of RS and WS decreased by 5.66% and 7.75%; the predicted glycaemic index of RS (91.65) and WS (89.34) decreased to 81.81 and 80.84, respectively, when the addition level of SP reached 15%, due to the inhibition activity of SP against digestive enzymes, as well as the molecular reorganisation of starch. After the in vitro digestion, the bioaccessibility of SP in starch gels increased by a magnitude of 2.58-fold (RS) and 2.98-fold (WS). These results provide evidence of using SP as functional formulations in controlling gel-like foods structure behaviours and modulating the glycaemic response of starchy foods.

沙棘中的酚类物质（SP）具有多种生理功能。本研究考察了 SP 对水稻 (RS) 和小麦淀粉 (WS) 的消化和理化性质的相互作用，以及淀粉-酚类物质在消化过程中的稳定性。SP 中的主要酚类物质是丁香酸 (22.14%)、没食子酸 (15.23%) 和儿茶素 (11.45%)。SP的添加控制了淀粉糊的流变性，影响了淀粉凝胶的重排和多尺度结构。傅里叶变换红外光谱和X射线衍射表明SP主要通过非共价氢键与淀粉相互作用，导致淀粉凝胶结构松散。RS和WS的快消化淀粉含量分别下降5.66%和7.75%；RS (91.65) 和 WS (89.34) 的预测血糖指数降至 81。81和80.84，当SP的添加水平达到15%时，由于SP对消化酶的抑制活性，以及​​淀粉的分子重组。之后在体外消化中，SP 在淀粉凝胶中的生物可及性增加了 2.58 倍 (RS) 和 2.98 倍 (WS)。这些结果为使用 SP 作为功能性配方来控制凝胶状食物结构行为和调节淀粉类食物的血糖反应提供了证据。