Effect of starch-catechin interaction on regulation of starch digestibility during hot-extrusion 3D printing: Structural analysis and simulation study

被引：61

作者：

Zheng, Bo ^{[1
]}

Liu, Zipeng ^{[1
]}

Chen, Ling ^{[1
]}

Qiu, Zhipeng ^{[1
]}

Li, Tianjie ^{[2
]}

机构：

[1] South China Univ Technol, Engn Res Ctr Starch & Vegetable Prot Proc Minist E, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China

[2] Chinese Univ Hong Kong, Dept Phys, Shatin, NT, Hong Kong, Peoples R China

来源：

FOOD CHEMISTRY | 2022年 / 393卷

基金：

中国博士后科学基金; 中国国家自然科学基金;

关键词：

Hot-extrusion 3D printing; Starch digestibility; Catechins; Interaction; Ordered structure; Molecular simulations; PANCREATIC ALPHA-AMYLASE; INCLUSION COMPLEXES; ACID; UPDATE;

D O I：

10.1016/j.foodchem.2022.133394

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Recent developments of hot-extrusion 3D printing (HE-3DP) have made it possible to manipulate starch digestibility. This work investigated the regulating mechanism of starch-catechin (EC) interactions on rice starch digestibility during HE-3DP by using modern analytical techniques and computational models. The results showed that the HE-3DP processing with starch-EC interactions could significantly decrease the starch digestibility (p < 0.05) due to the formation of ordered structures including short-range ordered structure, nanoaggregates and V-type crystalline structure. Meanwhile, molecular dynamics simulations were performed to reveal the mechanism of EC as an enzyme inhibitor to enhance the resistant starch contents of rice starch to 46.1%. Results showed that EC could loosely attach to starch chains, thereby facilitating binding to Trp59 of pancreatic alpha-amylase and preventing starch from binding to its active pocket. These findings provide useful structural information for EC to reduce starch digestibility in the HE-3DP environment.

引用

页数：9

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