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Effect of ethanol addition on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes.
Wang, Libo; Huang, Yilin; Ren, Yanjuan; Wang, Haoran; Ding, Yue; Ren, Guangyue; Wang, Tongtong; Li, Zaigui; Qiu, Ju.
Affiliation
  • Wang L; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China. Electronic address: lbwang0728@haust.edu.cn.
  • Huang Y; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, Henan 450001, China.
  • Ren Y; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China.
  • Wang H; College of Food Science and Engineering, Beijing University of Agriculture, Changping, Beijing 102206, China.
  • Ding Y; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China.
  • Ren G; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China.
  • Wang T; Institute of Quality Standard and Testing Technology for Agri-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Food Safety and Quality, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
  • Li Z; Department of Nutrition and Health, China Agricultural University, No.17 Qinghuadonglu, Haidian, Beijing 100083, China.
  • Qiu J; Department of Nutrition and Health, China Agricultural University, No.17 Qinghuadonglu, Haidian, Beijing 100083, China. Electronic address: qiuju@cau.edu.cn.
Food Chem ; 451: 139350, 2024 Sep 01.
Article in En | MEDLINE | ID: mdl-38663246
ABSTRACT
The effects of ethanol on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes (e-TBSQ and e-TBSR) were investigated. Ethanol restricted the gelatinization of Tartary buckwheat starch (TBS), which resulted an increase in ∆H, G' and G" as well as a decrease in apparent viscosity of e-TBSQ and e-TBSR. The particle size, scanning electron microscopy and X-ray diffraction results showed that ethanol influenced the morphological structure of TBS granules and the starch crystalline structure in e-TBSQ and e-TBSR changed from B-type to V-type when the ethanol concentration was 25%. Saturation transfer difference-nuclear magnetic resonance results revealed that ethanol weakened the binding ability of quercetin/rutin to TBS in e-TBSQ and e-TBSR, leading to a change in the binding site on the quercetin structural unit. The residual ungelatinized TBS granules in e-TBSQ and e-TBSR induced a high slowly digestible starch content, and thus displayed a "resistant-to-digestion".
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Quercetin / Rutin / Starch / Fagopyrum / Digestion / Ethanol Language: En Journal: Food Chem / Food chem / Food chemistry Year: 2024 Document type: Article
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Quercetin / Rutin / Starch / Fagopyrum / Digestion / Ethanol Language: En Journal: Food Chem / Food chem / Food chemistry Year: 2024 Document type: Article