Effects of quercetin on the structure and functional properties of extrusion rice starch

被引：0
|
作者：
Huo J. [1 ]
Wang K. [1 ]
Yue X. [1 ]
Zhang Y. [2 ]
Wang L. [1 ]
Yu X. [1 ]
Ma X. [1 ]
Duan Y. [3 ]
Xiao Z. [1 ,2 ]
机构：
[1] College of Food, Shenyang Agricultural University, Shenyang
[2] College of Grain Science and Techanology, Shenyang Normal University, Shenyang
[3] Experimental Teaching Center, Shenyang Normal University, Shenyang
来源：
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2024年 / 40卷 / 09期
关键词：
functional properties; quercetin; rice starch; rice system; structure; twin screw extruder;
D O I：
10.11975/j.issn.1002-6819.202310044
中图分类号：
学科分类号：
摘要：
The properties of starch are determined by its own multiscale structure. Appropriate modification has also been adopted to regulate its properties in the multiscale structure of starch. Extrusion processing can be expected to apply in the food manufacturing industry, due to its continuous production, easy operation, green environmental protection, and safety. The mixing, stirring, crushing, shearing, and thermal effects generated by extrusion can be used to destroy the original structure of starch, and then induce the starch molecules for the new structure and properties. Among them, polyphenol has been added into the starch system as small molecules with physiological activity function in recent years. The hydrophilicity of starch molecular, hydrogen bond and van der Waals force interacted to promote the evolution of starch multi-scale structure for better properties. The polyphenol-starch-based foods have also been applied to increase the nutritional properties of foods. New functional foods can be produced to prevent and treat diseases, such as hyperglycemia. The polyphenols can dominate the structure of rice products and the product properties. This study aims to investigate the functional and structural properties of quercetin (Q) on the formation of complexes of rice (R) under the extrusion field. Q was also added (0-10%) into the rice. Scanning electron microscopy (SEM), X-ray diffraction (XRD), infrared spectroscopy (FTIR), rapid viscosity analyzer (RVA), differential scanning calorimeter (DSC), and Ultraviolet visible spectrophotometer were carried out to characterize the structural properties. Furthermore, a systematic investigation was implemented to explore the effects of Q on water solubility index (WSI), water absorption index (WAI), and particle size of the complexes. The experimental results showed that the relaxation time of T23 was advanced significantly when the Q concentration was 4%. The starch crystal structure was damaged by extrusion, compared with the R, thus leading to the WAI and WSI of ER increased significantly (P<0.05). The DSC results showed that the heat absorption peak outstandingly disappeared in the range of 57.88-76.39 ℃. The crystallinity of starch was destroyed to depolymerise the double-helix orderly arrangement structure. The FTIR results showed that the characteristic absorption bands of benzene ring bond stretching appeared in 1 519.59 and 1 320.15 cm−1. The XRD results showed that a new crystal structure appeared near 27.4° with the addition of Q, and the relative crystallinity increased from 8.31% to 16.81%. Meanwhile, the smaller particle size of E-QR was obtained, compared with the ER. The morphological results showed that the Q was attached to the surface of the complex, indicating more three-dimensional and compact particles. The iodine binding capacity showed that the Q inhibited the recrystallization of starch, and then delayed the regeneration of amylose, compared with the ER. The setback of E-4% QR decreased by 23.16%. In summary, the hydroxyl group of Q was tightly bound to starch via hydrogen bonding. The recrystallization of starch was inhibited to promote molecular rearrangement, thus leading to the modified structural and functional properties of starch. This finding can provide a theoretical basis for the development of new rice products. © 2024 Chinese Society of Agricultural Engineering. All rights reserved.
引用
收藏
页码：263 / 270
页数：7
相关论文
共 36 条
  • [1] SCHWANZ GOEBEL J T, KAUR L, COLUSSI R, Et al., Microstructure of Indica and Japonica rice influences their starch digestibility: A study using a human digestion simulator, Food Hydrocolloids, 94, pp. 191-198, (2019)
  • [2] WANG Li, WANG Peng, YU Xiaoshuai, Et al., Effects of curdlan on wheat starch retrogradation and freeze-thaw stability in the extrusion system, Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 40, 1, pp. 331-338, (2024)
  • [3] PEI Fei, NI Xiaolei, SUN Xinyang, Et al., Effects of fructose-oligosaccharides on retrogradation characteristics of rice starch, Food Science, 43, 2, pp. 27-33, (2022)
  • [4] ZENG X X, ZHENG B, XIAO G S, Et al., Synergistic effect of extrusion and polyphenol molecular interaction on the short/long-term retrogradation properties of chestnut starch, Carbohydrate Polymers, 276, (2022)
  • [5] CHI C D, WANG H W, WANG S P, Et al., Promoting starch interaction with caffeic acid during hydrothermal treatment for slowing starch digestion, Innovative Food Science & Emerging Technologies, 82, (2022)
  • [6] WU Y, CHEN Z X, LI X X, Et al., Effect of tea polyphenols on the retrogradation of rice starch, Food Research International, 42, 2, pp. 221-225, (2009)
  • [7] KARUNARATNE R, ZHU F., Physicochemical interactions of maize starch with ferulic acid, Food Chemistry, 199, pp. 372-379, (2016)
  • [8] LIN J, TEO M L, LEONG P L, Et al., In vitro bioaccessibility and bioavailability of quercetin from the quercetin-fortified bread products with reduced glycemic potential, Food Chemistry, 286, pp. 629-635, (2019)
  • [9] LIU Na, Processing Technique and Characterization of Tartary Buckwheat Starch-Quercetin Composite, (2019)
  • [10] Han X Q, Zhang M W, Zhang R F, Et al., Physicochemical interactions between rice starch and different polyphenols and structural characterization of their complexes, LWT-Food Science and Technology, 125, (2020)
1234