DOI: 10.12187/2024.04.005
Effect of heat temperature on the structures and digestibility of corn starch-chlorogenic acid complexes
TANG Yanhong
LI Shujun
ZHANG Yiping
CAO Yujie
ZENG Yuqi
JIANG Xiaobing
Abstract：Corn starch-chlorogenic acid complexes were prepared under 60℃,70℃,80℃and 90℃,respectively.The chlorogenic acid content,complex index(CI),crystal structure,in-vitro digestibility were studied,to investigate the effect of temperature on the formation and digestibility of corn starch-chlorogenic acid complexes during hydrothermal treatment.The results showed that as the heat temperature increased,the CI of starch increased from 4.27%to 10.65%gradually,the chlorogenic acid content in the complexes was increased first and then decreased with a highest content of 6.13 mg/g being prepared at 80℃.While excessive chlorogenic acid could promote the formation of double helix structure in corn starch,it hindered the reformation of ordered crystal structures.The structural changes in corn starch-chlorogenic acid complexes as the heat temperature increased would gradually enhance their gelatinization stability and resistance to digestion,and the resistant starch(RS)content in the complexes increased from 20.49%to 30.69%.Therefore,the interaction between corn starch and chlorogenic acid could be adjusted by controlling the heat temperature,which in turn modulates the digestibility of corn starch.
Keywords：corn starchchlorogenic acidheat temperaturecrystal structuredigestibility
Publication Date：2024-08-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 34-41 )