Effects of Oligomeric Procyanidins From Lotus Seedpod on the Retrogradation Properties of Rice Starch

被引：7
作者：
Feng, Nianjie [1 ]
She, Shaowen [1 ]
Hu, Hengfeng [2 ]
Tang, Shimiao [1 ]
Tan, Jiangying [1 ]
Wu, Qian [1 ]
Xiao, Juan [3 ]
机构：
[1] Hubei Univ Technol, Natl 111 Ctr Cellular Regulat & Mol Pharmaceut, Hubei Res Ctr Food Fermentat Engn & Technol, Key Lab Fermentat Engn,Minist Educ,Hubei Key Lab, Wuhan, Peoples R China
[2] JS Corrugating Machinery Co Ltd, Wuhan, Peoples R China
[3] Hainan Univ, State Key Lab Marine Resource Utilizat South Chin, Minist Educ,Sch Food Sci & Engn, Key Lab Food Nutr & Funct Food Hainan Prov,Engn R, Haikou, Hainan, Peoples R China
来源：
FRONTIERS IN NUTRITION | 2021年 / 8卷
基金：
中国国家自然科学基金;
关键词：
oligomeric procyanidins; retrogradation; rice starch; molecule simulation; hydrogen bonds; MAIZE STARCH; GELATINIZATION; RAMAN;
D O I：
10.3389/fnut.2021.751627
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
The extent of retrogradation strongly affects certain physical and cooking properties of rice starch (RS), which are important to consumers. In this study, oligomeric procyanidins from lotus seedpod (LSOPC) was prepared and used to investigate its inhibitory effect on RS retrogradation. Various structural changes of RS during retrogradation were characterized by differential scanning calorimetry, low field nuclear magnetic resonance, X-ray diffraction, scanning electron microscopy, and Fourier transform infrared spectroscopy. The results showed LSOPC could effectively retard both short- and long-term retrogradation of RS, and its inhibitory effect was dependent on the administered concentration of LSOPC. Molecule simulation revealed the interactions of RS and LSOPC, which indicated that the competition of hydrogen bonds between RS and LSOPC was the critical factor for anti-retrogradation. This inhibitory effect and mechanism of action of LSOPC could promote its applications in the field of starch anti-retrogradation.
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页数：10
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