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Efficient Retention and Complexation of Exogenous Ferulic Acid in Starch: Could Controllable Bioextrusion Be the Answer?
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2022-11-17 , DOI: 10.1021/acs.jafc.2c04261 Shuohan Ma 1 , Qingqing Zhu 1 , Siyu Yao 1 , Ruihao Niu 1 , Yu Liu 2 , Yu Qin 1 , Yuxue Zheng 1 , Jinhu Tian 1, 3 , Dandan Li 4 , Wenjun Wang 1, 3 , Donghong Liu 1, 3 , Enbo Xu 1, 3
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2022-11-17 , DOI: 10.1021/acs.jafc.2c04261 Shuohan Ma 1 , Qingqing Zhu 1 , Siyu Yao 1 , Ruihao Niu 1 , Yu Liu 2 , Yu Qin 1 , Yuxue Zheng 1 , Jinhu Tian 1, 3 , Dandan Li 4 , Wenjun Wang 1, 3 , Donghong Liu 1, 3 , Enbo Xu 1, 3
Affiliation
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The starch–phenolics complexes are widely fabricated as functional foods but with low phenolics retention limited by traditional liquid reaction and washing systems. In this study, ferulic acid (FA, 5%) was exogenously used in the crystalline form, and it reacted with starch in a high-solid extrusion environment, which was simultaneously controlled by thermostable α-amylase (0–252 U/g). Moderate enzymolysis (21 or 63 U/g) decreased the degree of the starch double helix and significantly increased the FA retention rate (>80%) with good melting and distribution. Although there were no significantly strong chemical bonds (with only 0.17–2.39% FA bound to starch hydrolysate), the noncovalent interactions, mainly hydrogen bonds, van der Waals forces, and electrostatic interactions, were determined by 1H NMR and molecular dynamics simulation analyses. The phased release of total FA (>50% in the stomach and ∼100% in the intestines) from bioextrudate under in vitro digestion conditions was promoted, which gives a perspective for handing large loads of FA and other phenolics based on starch carrier.
中文翻译：
淀粉中外源阿魏酸的有效保留和络合：可控生物挤压能否成为答案？
淀粉-酚类复合物被广泛用作功能性食品，但酚类物质的保留率低，受限于传统的液体反应和洗涤系统。在本研究中，阿魏酸（FA，5%）以结晶形式外源使用，在高固体挤压环境下与淀粉反应，同时受耐热α-淀粉酶（0-252 U/g）控制. 适度的酶解（21 或 63 U/g）降低了淀粉双螺旋的程度，显着提高了 FA 保留率（>80%），具有良好的熔化和分布。尽管没有明显的强化学键（只有 0.17–2.39% FA 与淀粉水解物结合），但非共价相互作用，主要是氢键、范德华力和静电相互作用，由1H NMR和分子动力学模拟分析。在体外消化条件下，促进了生物挤出物中总 FA 的分阶段释放（在胃中 >50%，在肠中约 100%），这为处理大量 FA 和其他基于淀粉载体的酚类化合物提供了前景。
更新日期：2022-11-17
中文翻译：
淀粉中外源阿魏酸的有效保留和络合：可控生物挤压能否成为答案？
淀粉-酚类复合物被广泛用作功能性食品，但酚类物质的保留率低，受限于传统的液体反应和洗涤系统。在本研究中，阿魏酸（FA，5%）以结晶形式外源使用，在高固体挤压环境下与淀粉反应，同时受耐热α-淀粉酶（0-252 U/g）控制. 适度的酶解（21 或 63 U/g）降低了淀粉双螺旋的程度，显着提高了 FA 保留率（>80%），具有良好的熔化和分布。尽管没有明显的强化学键（只有 0.17–2.39% FA 与淀粉水解物结合），但非共价相互作用，主要是氢键、范德华力和静电相互作用，由1H NMR和分子动力学模拟分析。在体外消化条件下，促进了生物挤出物中总 FA 的分阶段释放（在胃中 >50%，在肠中约 100%），这为处理大量 FA 和其他基于淀粉载体的酚类化合物提供了前景。
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